For chocolate ganache:
1 cup semisweet chocolate chips
1/3 cup heavy cream
1 tablespoon unsalted butter
For brownies:
1 cup (170 grams) semisweet chocolate chips
1 1/2 sticks (170 grams) unsalted butter, cut into pieces
4 ounces (113 grams) unsweetened chocolate, chopped
1 1/2 cups (300 grams) granulated sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup (94 grams) all-purpose flour
1/4 teaspoon fine sea salt
Fresh raspberries, for serving
In a small saucepan, combine the ingredients of chocolate ganache and stir on low heat until melted. Transfer it to a small bowl and let it cool, then freeze for 1 hour to get the fudge-like consistency. Divide it into 6 portions and set in the fridge.
Preheat the oven to 350°F (175°C). Grease a muffin tin with 6 large sections.
Melt chocolate chips, butter and unsweetened chocolate in a bowl using the microwave or stove-top steam method. Set aside.
Combine eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Add vanilla extract and cooled chocolate mixture then mix well with a spatula folding gently.
Divide the batter into prepared cups. Place the fudge balls in the centre of each cup and press down slightly to cover it entirely. Bake for 25 minutes until the brownies are cooked through.
Take it out and let cool for 5 minutes, then serve immediately with your favourite toppings.