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.
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:
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.
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.
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Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free)
- 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) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
- 1/4 tsp xanthan gum
- 3 tbsp (20 g) cocoa powder
- 1 tsp baking powder
- pinch of salt
- 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.
- Pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with baking/greaseproof paper.
- In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together. Once melted, set aside to cool slightly.
- 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.
- Add the melted chocolate to the egg mixture, and mix briefly until the chocolate has been evenly incorporated.
- 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.
- 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).
- 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.)
- 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.
- Repeat with the rest of the cookie batter and raspberry filling. This recipe makes about 10 - 12 cookies.
- 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.
- These raspberry stuffed brownie cookies keep well in a closed container in a cool dry place for about 1 week.
Looking for more decadent chocolate recipes? You’re in the right place!