For the brownie batter melt the butter and chocolate squares in a large microwave safe bowl for 2 minutes, stirring every 30 seconds, until completely melted. Let cool slightly before stirring in the sugar. Beat in the eggs and vanilla until well combined. Stir in the flour.
In a separate bowl, mash the raspberries to consistency that will allow them to be spread.
Set brownie batter and raspberries aside.
Roll filo dough out onto a work surface.
Place a 9x13-inch baking dish in the center of the filo and cut around the edges with a sharp knife so that the filo sheets are shaped to fit the dish.
Cover the filo with a damp cloth while you are assembling the baklava.
Melt 1 cup butter in a microwave safe bowl. Spread the bottom and sides of the 9x13-inch baking dish with some of the melted butter. Place a sheet of fill in the bottom of the baking dish and brush generously with the melted butter. Repeat with 6 more sheets of filo dough, brushing each sheet with melted butter.
Spread the brownie batter evenly over the 7 sheets of filo that are in the bottom of the baking dish. Layer 6 more sheets of filo dough, brushing each sheet generously with melted butter, on top of the brownie layer.
Spread the mashed raspberries over the middle layers of filo dough.
Top the second layer of raspberries with the remaining filo sheets, brushing each sheet with melted butter.
Using a sharp knife, cut the unbaked baklava into 24 squares. Brush with remaining butter.
Bake for 30-35 minutes or until baklava is golden and starting to crisp on top.
While baklava is baking, melt remaining white chocolate in microwave, on on double boiler.
Remove baklava from the oven and evenly drizzle top with white chocolate.
Garnish with fresh raspberries and powdered sugar if desired.