Super Fudgy Raspberry Stuffed Brownie Cookies

Four words that will change your cookie game forever: raspberry stuffed brownie cookies. The fudgiest, gooiest cookies you’ll ever taste – and super easy to make, too! The combination of slightly tart raspberries and the sweet chocolatey brownie cookies is simply divine.

A stack of raspberry stuffed brownie cookies on a piece of white parchment paper. The top cookie is broken in two, the two hales stacked one on top of the other, with the fudgy middle exposed. The raspberry centre is oozing out, looking utterly decadent.

Okay, I should technically start with the basic recipe, right? Just brownie cookies. No frills, because one might think that a treat as genius as freakin brownie cookies doesn’t need any frills. And even just a few days ago, I would have 100% agreed with you.

But. But. Then I’ve tried these, and… it was a cookie dream come true. A revelation. A taste explosion. It was an ohmygod moment, and – well, it was decided. These super fudgy raspberry stuffed brownie cookies should definitely be published before the simpler (still tasty, but nowhere as spectacular) no-stuffing-involved brownie cookies.

I mean, let’s just take a moment to appreciate the completely over-the-top levels of fudginess going on here:

Two hales of a raspberry stuffed brownie cookie, stacked one on top of the other, with the fudgy middle exposed. The raspberry centre is oozing out, looking utterly decadent.

This recipe was a happy accident. The kind where you think to yourself:

“This idea sounds bloody amazing. It might not work, it probably won’t work, it’ll probably be a horrendous mess… but I NEED TO TRY THIS!”

And, oh boy, am I glad I stuck with this one!

We all know that the combination of raspberries and chocolate is pretty mind-blowing. So then imagine this:

You see a brownie cookie, with a pretty shiny crust and perhaps a sprinkling of sea salt. It smells absolutely amazing, and you can’t help yourself. You break it in half… and there it is. An ooey gooey centre, oozing a raspberry sauce surrounded by nothing short of chocolate fudge bliss.

Overhead view of brownie cookies with a shiny crackly crust sprinkled with sea salt on a white surface.

Two hales of a raspberry stuffed brownie cookie, stacked one on top of the other, with the fudgy middle exposed. The raspberry centre is oozing out, looking utterly decadent.

Perfection. The sweetness of chocolate, with the tartness of raspberries… it just creates that perfect balance that makes a decadent dessert, that isn’t sickly sweet.

And to top it all off, these raspberry stuffed brownie cookies are also:

  • easy to make (PROMISE, not complicated at all)
  • gluten free (oh yeah, now we’re talking)
  • absolutely everyone’s favourite
  • so. darn. good.

So whatcha waiting for? Sheer ooey gooey fudgy chocolate perfection awaits you.

Overhead view of three brownie cookies with a shiny crust sprinkled with sea salt on a white surface.

Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free)

Four words that will change your cookie game forever: raspberry-stuffed brownie cookies. The fudgiest, gooiest cookies you’ll ever taste – and super easy to make, too! The combination of slightly tart raspberries and the sweet chocolatey brownie cookies is simply divine

Course Dessert
Cuisine Gluten Free
Keyword brownie cookies, chocolate cookies, easy cookie recipe, raspberry dessert recipe, raspberry stuffed cookies
Prep Time 33 minutes
Cook Time 12 minutes
Freezing Time 30 minutes
Total Time 45 minutes
Servings 12 cookies
Author Kat | The Loopy Whisk

Ingredients

  • 2 cups (200 g) raspberries, fresh or frozen
  • 7 oz (200 g) dark chocolate, chopped
  • 9 tbsp (125 g) unsalted butter, cubed
  • 2 eggs
  • 1/2 cup (100 g) white sugar
  • 1 cup + 1 tbsp (130 g) gluten free flour
  • 1/4 tsp xanthan gum
  • 3 tbsp (20 g) cocoa powder
  • 1 tsp baking powder
  • pinch of salt

Instructions

  1. First, make the raspberry filling:

    In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.

    Pass the raspberry mixture through a sieve to remove the seeds and skin.

    Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 1/2 - 3/4 cup.

    Spread the raspberry reduction on a piece of aluminium foil (that should be placed on top of a freezer-safe tray or plate) so that you make an even layer ~3 mm thin.

    Freeze it for at least 1/2 hour, or until frozen solid.

  2. Pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with baking/greaseproof paper.

  3. In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together. Once melted, set aside to cool slightly.

  4. In a stand mixer (or using a hand mixer with the double beater attachment), beat the eggs and sugar together for 5 - 6 minutes, until pale, fluffy and greatly increased in volume.

  5. Add the melted chocolate to the egg mixture, and mix briefly until the chocolate has been evenly incorporated.

  6. Sift together gluten free flour, xanthan gum, cocoa powder, baking powder and salt, and add it to the mixer. Mix for 30 seconds to 1 minute, until all flour has been incorporated and no flour clumps remain. Scrape the sides and the bottom of the bowl with a spatula to ensure the cookie batter is an smooth as possible.

  7. Using a cookie scoop (or an ice cream scoop, or even just a spoon), transfer ~1 - 2 tbsp of the cookie batter onto the lined baking sheet and spread it out slightly (into a circle about 2 inches (5 cm) wide and about 1/4 - 1/2 inch (6 - 12 mm) tick).

  8. Cut a piece of the frozen raspberry filling that's about 1/2 inch smaller in diameter than the cookie batter "circle" you've just made, and place it in the middle of the cookie batter.

    (You don't have to cut the filling in a circle, a square or rectangle that's smaller than the cookie batter "circle" work just as well.)

  9. Place ~1 tbsp of the cookie batter on top of the filling, and smooth it out using a spoon so that it completely covers the filling.

  10. Repeat with the rest of the cookie batter and raspberry filling. This recipe makes about 10 - 12 cookies.

  11. Bake in the pre-heated oven at 355 ºF (180 ºC) for 12 minutes. The cookies should be slightly crackly on top, with a shiny crust. They will be soft when they come out of the oven, so leave them on the baking tray for about 1 minute before you transfer them to a cooling rack.

  12. Enjoy!

  13. These raspberry stuffed brownie cookies keep well in a closed container in a cool dry place for about 1 week.

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