• Melt the dark chocolate together with the oil in a bain-marie. Set the mixture aside allowing it to cool.
• Once they reach room temperature, whip the eggs with the sugar and a pinch of salt until they triple in volume. Fold in the vanilla, the flour, and the melted chocolate, using upward movements. Don't overdo it because you want to lose as little volume as humanly possible. It's good, however, to end up with a uniform mixture.
• Coat 6 tart molds with a 10 cm (4 inches) diameter using butter, and lightly dust them with flour. Distribute the mixture evenly between them. Arrange the fresh raspberries on top, pressing them down gently. Bake for 25-30 minutes, until the edges pull away from the mold. Leave them to cool in the pan.
• These brownies will still be fluffy, precisely because the eggs are whipped into a fluffy foam. By incorporating the flour we lose a little volume but there will be enough left to make delicate, fudgy, and intense brownies. They are the best brownies I've made so far. I highly recommend them.

Enjoy!