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Heat oven to 160c. Line a square brownie tin with baking paper and set aside.
In a large bowl whisk together the oil, brown sugar, eggs and vanilla paste until thick and smooth.
Add the flour, baking powder and salt, then gently fold through until the flour is incorporated.
Add the frozen raspberries and chocolate and fold through, then spread the mix into the prepared tin and even out with a spatula.
Bake for 30-35 minutes or until the edges are starting to brown and the middle is still a little gooey.
Leave in the tin to cool completely then cut into 16 squares.