Step 1
Position a rack in the center of the oven and preheat to 350°F. Butter an 8-by-8-inch baking pan, then line with parchment or foil, leaving a generous overhang on two sides. Butter the parchment.
Step 2
In a large bowl, whisk together the butter, brown sugar, vanilla, almond extract, salt, and egg. Sprinkle the baking powder evenly over the top, whisk to incorporate, then add the flour and whisk until just combined. Using a silicone spatula, gently fold in the raspberries, almonds and chocolate.
Step 3
Bake until the top is cracked and pale golden brown, 22–26 minutes (do not overbake). Cool in the pan, then (lifting the overhang) transfer to a cutting board and cut into squares as large or as small as you like.