Brownie

1. Preheat the oven to 350 degrees and grease a 9×13 slab dish or baking pan. Set aside.
2. In a saucepan, melt together chocolate chips and butter over medium heat. Whisk until combined and smooth. Remove from heat and allow the chocolate to cool for about 5 minutes.
3. In the bowl of a stand mixer (or you can use a handheld mixer), combine granulated sugar, brown sugar, vanilla bean paste, and eggs. Mix until combined.
4. Add in the cocoa powder, flour, and salt. Mix until combined.
5. Batter should be glossy!
6. Pour the batter into the prepared dish and bake on the center rack of the oven for 35-40 minutes (until center is fully cooked).
7. Allow the brownie to fully cool.

Frosting

1. In a large bowl, mix together softened butter and cream cheese until combined.
2. Add in the vanilla bean paste.
3. Add in the powdered sugar, one cup at a time, until you reach pipable consistency. If you find the frosting too stiff, add in 1-2 tbsp of milk.

Assembly

1. Spread about ⅔ of the frosting over the top of the entire brownie, using an offset spatula.
2. Place your pan in front of you horizontally. 
3. In the top right corner of your frosted brownie, place blueberries in an 8×7 grid. 
4. Next to the blueberries, along the top edge, place a row of raspberries.
5. Leave about an inch of space then add another row of raspberries.
6. Repeat until you reach the bottom of the dish. You should be left with 5 rows of raspberries and 5 rows of just cream cheese frosting.
7. Using a closed star tip to pipe, add the remaining frosting into a piping bag. Pipe rosettes along each row of buttercream (in between the raspberry rows).
8. Serve and enjoy!