1. Preheat oven to 170C (150C fan forced, 325F, gas mark 3). Line a 20cm square tin with waxed baking paper.
2. Place chocolate and butter in a medium-sized saucepan set over low heat for the chocolate and butter to melt, stirring occasionally. Remove the mixture from heat and add the sugar and coffee grounds, stir in well. Set the pan aside for around 10 minutes to allow the mixture to cool.
3. Once cooled, using a whisk beat in the eggs until the mixture becomes smooth and glossy (it may appear curdled at first, just keep whisking). Add nuts and raspberries and fold in to combine.
4. Using a spatula, scrape the batter into the paper-lined brownie tin and bake in the pre-heated oven for 30-35 minutes, or until the brownie is set on top and beginning to crack, but still soft to the touch in the middle.
5. Remove from the oven and cool on a wire rack for 10 minutes, before removing from the tin to cool further. When cool, slice into 16 squares and enjoy with your favourite tea-time drink.

For the Brownie Ice Cream serving suggestion:

1. Mash brownie in a bowl with a fork, Add ice cream and continue to mash and fold until the brownie is mixed in with the ice cream. Return to the freezer for 10 minutes to set. Scoop into a cone or a serving bowl.