Preheat oven to 350°F. Butter a 6 inch cast iron skillet or similarly sized baking dish.
Mix the butter and sugar together, whisking until well incorporated.
Add the vanilla extract and egg, mix until incorporated.
Sift together the cocoa powder, flour, salt and baking powder. Mix into the wet ingredients until it just comes together (don't over mix).
Stir in chocolate chips.
Pour 2/3 of the batter into the prepared skillet. Dot the three teaspoons of raspberry preserves over the top. Dollop the remaining brownie batter over the top. Use a knife to swirl the batter together, creating ribbons of raspberry preserve.
Sprinkle the remaining 1 tablespoon of chocolate chips on top.
Bake for 20-25 minutes, or until a toothpick comes out mostly clean.
Remove from oven and allow to cool for at least 10 minutes.
When ready to serve prepare the quick hot fudge.
Place the 3 tablespoons of chocolate chips and the 1 tablespoon half and half in a small bowl. Microwave for 30 seconds. Stir together until fully mixed and chocolate is glossy. This may take 15-30 seconds of stirring. If hot fudge is too thick, add another teaspoon of half and half, stir together.
Place a scoop of vanilla ice cream over the brownie. Pour hot fudge on top. Serve right away with two spoons!