In a large bowl, add all the ingredients for the ganache. Place this into your microwave and heat for 30 seconds. Take it out and give it a mix.

Place this back into your microwave for 15 seconds this time, then take it out and mix again. Keep repeating this until all the chocolate has melted and you have a smooth ganache.

Leave this aside to set.

Start by pre-heating your oven to 180c. Also grease and line a 9 inch square cake tin with baking paper, leave this aside.

In a pot, add the butter and dark chocolate. Place this onto medium heat and heat until melted. Leave aside to cool down.

In a large bowl, add the eggs and both sugars. Whip these together for about 2 minutes, or until the mixture lightens in colour and increases in volume slightly.

Pour the melted butter and chocolate mixture into this, whisk this in.

Add the flour, cocoa powder and salt. Whisk just until combined, then mix in the chocolate chips.

Bake in your pre-heated oven for around 35-40 minutes, or until a toothpick inserted into the centre come out with a few moist crumbs on it.

Once baked, leave to cool down at room temperature for 20 minutes. Then place this into your fridge and leave to chill for 1 hour. This allows the brownie to fully set and it helps give a fudgier texture.

After your brownie has baked and chilled for an hour, we can add the ganache on top.

At this point, your ganache will have set. So whip this just until the ganache is lighter and fluffier. This won't take long, about 1 minute or 2 of whipping.

Take your brownie out of the tin, then spread the whipped ganache on top. I also sprinkled some more freeze dried raspberry powder on top.

Now the brownie is done, cut into it and enjoy!