With the mixer on the lowest speed add in order listed: sugar, egg, melted butter, and vanilla, flour, and salt. Mix until combined. Fold in chocolate chips.
Pour the mixture into a small buttered cake pan. Bake 30 minutes or until brownies begin to pull away from sides. Cool completely in the pan on a wire rack.
In a small saucepan combine the raspberries, sugar, cornstarch and water. Bring to a boil and cook for 5 minutes until sauce thickens. Allow the sauce to cool slightly.