Preheat oven to 350ºF (180ºC).
Grease an 8”x8” pan and line with parchment paper.
In a medium sized bowl, whisk together cocoa powder, flour, salt and baking powder.
In another bowl, using a hand mixer whip together the melted butter and sugar until fluffy.
Add eggs and vanilla in the butter mixture and mix until combined and smooth.
Gently stir in flour mixture into butter mixture and mix until just incorporated. Do not over mix.
Using a rubber scraper, stir in chocolate peanut butter raisins by hand.
Pour batter into prepared pan and spread it evenly.
Bake for 18-20 minutes. The center of the brownies should not wiggle and is just set to the touch. The brownies will continue baking in the pan once removed from the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
Let brownies cool on a cooling rack and sit in pan for 10 minutes. Pull brownies out using the parchment paper and place on a cooling rack to cool to room temperature.
Slice into 16 brownies.
For a more crackly top, whip the eggs first on high for at least a minute.
Brownies will keep fresh for 4 days in an airtight container at room temperature. Refrigerate for them to keep longer.