Preheat the oven to 170'C.
Melt the butter and the chocolate in a bowl over a pan of simmering water (bain marie).
Whisk the eggs and the sugar together. Once doubled in volume, gently fold in the chocolate mixture and the flour.
Butter the silicone moulds and dust with flour. Pour the mixture into the moulds and cook in the oven for 10-12 minutes. Do not overcook the brownie as the centre should be gooey!
Remove from the moulds and serve warm with fresh raspberries and cream.
«These brownies are just as good cold - cook them for two minutes less and leave to cool completely before removing from the moulds - this will give them a lovely soft fudgy texture.»