For the chocolate lava:
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 ready to use.
For the brownies:
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 but not scorched. Remove from the microwave and let 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. Place a ball of chocolate into the center of each cup, pressing down slightly to cover with batter.
MAKE AHEAD: At this point the unbaked brownies can be covered and refrigerated for up to 24 hours. Bring to room temperature before baking.
Bake for about 25 minutes, or until the brownie is cooked through but the lava is still molten. Let cool 3 to 5 minutes before turning out onto a wire wrack and serving on individual plates. Serve immediately, with raspberries. Brownies can be reheated in the microwave to serve later, but at best served just after baking.