Preheat oven to 350 degrees. Grease an 8x12 inch pan and line with parchment paper, leaving the paper hanging over on the two long sides.

Sift flour and cocoa powder into a medium bowl. Add the sugar and chocolate chips and stir together. Make a well in the center and pour the melted butter in the middle. Add the eggs and vanilla and stir until everything is combined.

Pour the brownie batter into the pan and bake for 50 minutes (it should still be a little soft in the center). Chill for at lease two hours before removing from the pan.

Heat the milk in a medium saucepan until simmering. Add butter and light corn syrup, heat until the butter is melted. Pour the chocolate chips to a separate bowl and slowly pour the warm milk mixture over the chocolate, whisking constantly until the chocolate is completely melted and the mixture is smooth. Add the dipping chocolate back to the saucepan and keep warm over low heat.

Crumble portions of the chilled brownies into two bowls (you can use as much or as little brownie as you would like!). Divide vanilla ice cream evenly between two bowls. Drizzle the raspberry sauce and chocolate sauce over the top of each sundae. Top with a raspberry and finish with a generous sprinkle of salt.