Grease a 9×13 pan.
In a large bowl, melt the butter.
Stir in the sugar, eggs and vanilla with a spoon.
Add the cocoa, flour, salt and baking powder. Stir till well combined.
Pour half the batter into the pan.
Spread raspberry pie filling over the top.
Pour the rest of the batter over the raspberry filling.
Bake at 350 degrees for 25-30 minutes.
Serve with vanilla ice cream and the rest of the pie filling that has been warmed in the microwave.