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Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper.
Combine dark and milk chocolates, butter, and sugar in a microwave safe bowl. Microwave at half power for about 2 minutes, stirring every 20 to 30 seconds, until chocolate and butter are melted and mixture forms a grainy paste. Let cool slightly.
Whisk in the eggs, one at a time, whisking well after each addition.
Sift the flour and cocoa on top and fold with a large rubber spatula until no dry ingredients remain.
Fold in half of the raspberries and pour into prepared tray, smoothing out the top.
Scatter remaining raspberries over top and sprinkle with sea salt.
Bake on the middle shelf for 65 to 75 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs attached.
Let cool to room temperature, then cover and refrigerate for at least 2 hours or overnight before slicing and serving.
Brownies will keep, covered in an airtight container, for up to 3 days.