Preheat the oven to 350ºF (180ºC). Grease an 8 in. (20 cm) baking pan, line the bottom with waxed paper or baking parchment, and grease again. (You’ll see why.)

In a medium saucepan, combine the chocolate chips, sugar, butter and water. Place over low heat and cook, stirring constantly, just until the chocolate is melted and the mixture is smooth. Remove from heat and let cool for a couple of minutes.

If your child is helping you, let him crack the eggs into the chocolate mixture and whisk until smooth. Dump in the flour, baking powder and vanilla, stirring just until the dry ingredients have been incorporated. Pour into the prepared baking pan, and bake for 25 to 30 minutes — until a toothpick poked into the middle comes out clean. Let cool in the pan for a couple of minutes, then run a knife around the sides to loosen, and invert the brownies onto a cooling rack or plate. Peel off the paper and let cool completely. See — you want the brownies to come out of the pan in a single slab.

Meanwhile make the sauce. Dump the entire container of thawed raspberries and all the juice into a blender or food processor. Blend until smooth.

Now to serve: With a 2 in. (5 cm) diameter heart-shaped cookie cutter, cut the cooled brownies into heart shapes. Place one heart on each dessert plate. Surround with raspberry sauce, and top with a scoop of vanilla ice cream.