Lava Brownies

In a small saucepan, combine the lava ingredients. Stir over low heat until melted. Transfer to a small bowl and let cool for 15 minutes. Cover and freeze for 1 hour, or until fudge-like consistency. Divide into 6 equal portions and roll into balls. Place in the freezer until solid.

Preheat the oven to 350°F. Generously grease a 6-cup jumbo muffin tin.
In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute, then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth, being careful not to scorch the mixture. Allow to cool slightly.
In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.
Divide the batter among the prepared cups.
Make Ahead: At this point, the unbaked lava brownies can be covered and refrigerated for up to 24 hours. Bring to room temperature before inserting the lava filling balls and baking.
Place a ball of lava filling into the center of each cup, pressing down slightly to cover with batter. Bake for about 25 minutes, or until the brownie is cooked through but the lava is still molten. Let cool for 3 to 5 minutes before turning out onto a tray and serving on individual plates. Serve immediately with fresh raspberries.
Brownies can be reheated in the microwave to serve later, but are best served just after baking.