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. When conbined, 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!
Whisk the cream until the soft peak stage, and serve with the brownies.
«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.»