In a large mixing bowl, combine the graham cracker crumbs and unsweetened cocoa powder thoroughly. In a small saucepan, melt the unsalted butter along with the sweetened condensed milk over low heat, stirring until smooth. Once melted, remove from heat and pour the butter mixture into the crumb mixture, stirring until fully combined and no dry crumbs remain.

Next, stir in the instant coffee granules and vanilla extract to enhance the mocha flavor. Mix well until both ingredients are evenly distributed.

Gently fold in the fresh raspberries, being careful not to crush them during the process.

Line an 8x8 inch baking dish with parchment paper, allowing some overhang for easy removal. Evenly spread the brownie mixture into the prepared dish, pressing it down gently.

Refrigerate the dish for at least 2 hours, or preferably overnight, to allow the brownies to set properly.

Once set, remove the brownies from the refrigerator and lift them out of the baking dish using the parchment overhang. Cut into equally sized squares for serving.