Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang.

In a large bowl, whisk melted butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well. Stir in vanilla extract.

Sift flour, cocoa powder, espresso powder, and salt over the wet ingredients. Gently fold with a spatula until just combined.

Fold in the chocolate chips and 1 cup of the fresh raspberries gently to avoid crushing the berries entirely.

Pour the batter into the prepared pan and spread evenly. Drop dollops of raspberry jam over the top and swirl with a knife.

Press the remaining 1/2 cup of fresh raspberries lightly into the top of the batter.

Bake for 30–35 minutes until a toothpick inserted in the center comes out with moist crumbs. Do not overbake.

Let cool completely in the pan on a wire rack before lifting out by the parchment and slicing into squares.