Grease and line the base of a heart shaped tin measuring about 9cm.
Put the Clover and chocolate in a large bowl over a pan of just-simmering water, making sure the bowl doesn’t touch the water. Leave for 4-5 minutes to melt, remove from the heat and stir until smooth.
Add all the other ingredients to the bowl and mix well. Tip the mixture into the tin and level the surface. Bake for 25 minutes or until risen and firm around the edges but a little soft in the centre. Cool in the tin for 15 minutes. The brownie will continue to cook as it cools.
Mix together the crème fraîche and raspberries, lightly crushing the raspberries. Serve the cooled brownies with a serving of the raspberry crème fraîche.