1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup dark chocolate chips
1/2 cup butter
1 tablespoon raspberry liqueur (such as Chambourd®)
1 1/4 cups granulated sugar, divided
1 teaspoon vanilla extract
1/3 cup dark cocoa
1/2 cup whipping cream
1 1/2 cups fresh raspberries
Preheat oven to 350F degrees. Line 9-inch round baking pan with parchment paper, then grease. Stir together flour, baking soda and salt. Stir in chocolate chips.
Melt butter in medium saucepan over low heat. Remove from heat. Stir in 1 cup sugar, eggs, raspberry liqueur and vanilla. Add cocoa, blending well. Stir in flour mixture. Spread mixture in prepared pan.
Bake 20 to 25 minutes or until wooden pick inserted into center comes out slightly sticky. Cool in pan on wire rack 15 minutes. Invert onto wire rack, removing parchment paper. Turn right side up and cool completely.
Beat whipping cream and remaining 1/4 cup sugar until sugar is dissolved and stiff peaks form. Spread over top of brownie and top with berries. Refrigerate until ready to serve.