Description
Irresistible Fudgy Raspberry Stuffed Brownie Cookies blend rich chocolate decadence with tangy raspberry centers. Chocolate lovers will savor these indulgent treats that balance intense cocoa depths with fruity surprise in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 7 oz (200 g) dark chocolate, chopped
- 9 tablespoons (125 g) unsalted butter, cubed
- 2 eggs
- 2 cups (200 g) raspberries, fresh or frozen
Dry Ingredients:
- ½ cup (100 g) white sugar
- 1 cup + 1 tablespoon (130 g) plain gluten-free flour blend (rice, potato, maize flour, no xanthan gum)
- 3 tablespoons (20 g) cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon xanthan gum
Seasoning:
- 1 pinch of salt
Instructions
- Create the raspberry filling by simmering fresh raspberries over medium-high heat until juices are released and partially reduced, approximately 5-7 minutes.
- Strain the raspberry mixture through a fine-mesh sieve to remove seeds, then return the juice to the saucepan and continue reducing until the volume reaches 1/2 to .
- Pour the concentrated raspberry sauce onto a parchment-lined baking sheet, spreading it thinly, and place in the freezer for 30 minutes to solidify.
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius) and line two baking sheets with parchment paper.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water, then melt dark chocolate and unsalted butter together, stirring until smooth. Remove from heat and allow to cool slightly.
- In a separate mixing bowl, whisk eggs and granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes.
- Gradually incorporate the melted chocolate mixture into the egg mixture, stirring until well combined.
- Sift all-purpose flour, cocoa powder, and salt into the wet ingredients, gently folding until a uniform batter forms.
- Scoop approximately 1-of brownie batter onto the prepared baking sheets, leaving space between each cookie.
- Remove the frozen raspberry filling from the freezer and cut into small squares or chunks.
- Place a piece of frozen raspberry filling in the center of each cookie batter, then carefully cover with an additional layer of batter.
- Bake for 12-14 minutes, until the edges are set but the centers remain slightly soft.
- Allow cookies to cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Notes
- Prepare raspberry filling ahead of time to ensure it’s properly chilled and easy to handle when stuffing cookies.
- Freezing raspberry reduction helps prevent spreading and maintains a concentrated flavor center in each cookie.
- Use high-quality dark chocolate for rich, intense brownie cookie texture and deep chocolate taste.
- Careful mixing prevents overmixing, which can lead to tough cookies instead of soft, fudgy treats.
- Allow cookies to cool briefly on baking sheet to set structure before transferring to cooling rack.
- Work quickly when placing filling to keep raspberry reduction cold and prevent melting into batter.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 236 kcal
- Sugar: 14 g
- Sodium: 65 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 43 mg