Method
Grease and line a brownie tin. Melt the chocolate and butter in a bowl over a pan of simmering over a low heat.
In a separate bowl beat the eggs and sugar until all the sugar has dissolved. When the chocolate has melted allow it to cool and then add in the eggs and sugar. Stir in the flour and the chocolate chips and beat together.
Bake for 30 minutes at 180ºC / Gas 5. Cut into squares.
Prepare the raspberry coulis by blending together the raspberries, water and icing sugar. Put through a sieve to remove seeds.
Prepare the raspberry ripple cream by whipping the cream, add the sugar and then gently fold some raspberries through the cream. Decorate each brownie with some raspberry ripple cream, raspberry coulis and some berries.