Preheat oven to 350.
Line the inside of a 9 inch square baking pan with foil. Butter and flour foil.
Whisk together flour, baking powder, salt and baking soda in a medium bowl.
Beat together brown sugar and butter in a large bowl until light and fluffy.
Add eggs 1 at a time, beating after each addition.
Beat in vanilla. Beat in the flour mixture just until blended. Stir in pecans.
Spread the batter evenly into the prepared pan.
Sprinkle the raspberries evenly over the batter.
Bake about 50 minutes until the top is golden and a toothpick comes out clean.
Transfer the pan to a rack and cool completely.
Cut into squares and serve.
