Dessert

Super Fudgy Raspberry Stuffed Brownie Cookies Recipe

ByMaya bella January 5, 2026January 5, 2026

Introduction

These super fudgy raspberry stuffed brownie cookies combine rich dark chocolate with a tart raspberry center for an irresistible treat. Soft and chewy with a shiny crust, they offer a perfect balance of flavors and textures that’s sure to delight any chocolate lover.

A stack of four thick, round chocolate cookies with a cracked, textured surface is shown on a white marbled background, resting on a piece of crumpled white parchment paper. On top of the stack, there are two halves of a cookie facing up, revealing a dark red, glossy fruit filling inside a rich chocolate center, contrasting with the darker brown outer cookie layer. Small cookie crumbs and a smear of the red filling are scattered nearby, adding a sense of freshness to the scene. Photo taken with an iphone --ar 4:5 --v 7

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) plain gluten free flour blend
1/4 tsp xanthan gum
3 tbsp (20 g) cocoa powder
1 tsp baking powder
Pinch of salt

Instructions

Step 1: Make the raspberry filling by cooking the raspberries in a small saucepan over medium-high heat until they release their juice and some liquid evaporates.
Step 2: Pass the mixture through a sieve to remove seeds and skin, then return the juice to the pan and cook further until reduced to about 1/2 – 3/4 cup.
Step 3: Spread the raspberry reduction evenly on a piece of aluminium foil placed on a freezer-safe tray, about 3 mm thin, and freeze until solid (at least 30 minutes).
Step 4: Preheat the oven to 355 ºF (180 ºC) and line two baking sheets with baking or greaseproof paper.
Step 5: Melt the dark chocolate and butter together using a heat-proof bowl over simmering water, then set aside to cool slightly.
Step 6: Beat the eggs and sugar in a stand mixer (or with a hand mixer) for 5-6 minutes until pale, fluffy, and greatly increased in volume.
Step 7: Mix the melted chocolate into the egg mixture until evenly incorporated.
Step 8: Sift together the gluten free flour, xanthan gum, cocoa powder, baking powder, and salt, then add to the mixer. Blend for 30 seconds to 1 minute until smooth, scraping the bowl sides as needed.
Step 9: Using a cookie scoop or spoon, place 1–2 tablespoons of batter onto the lined baking sheet, spreading into a circle about 2 inches (5 cm) wide and 1/4–1/2 inch (6–12 mm) thick.
Step 10: Cut a piece of the frozen raspberry filling slightly smaller in diameter than the cookie base and place it in the center.
Step 11: Top the filling with about 1 tablespoon of cookie batter, smoothing it gently to cover the filling completely.
Step 12: Repeat with remaining batter and filling to make 10–12 cookies.
Step 13: Bake for 12 minutes until the tops are slightly crackly with a shiny crust. Let cool on the baking tray for 1 minute before transferring to a cooling rack.
Step 14: Enjoy your fudgy raspberry stuffed brownie cookies!

Tips & Variations

Use a gluten free flour blend without added xanthan gum and add it separately for better texture control.
Substitute fresh raspberries with frozen ones but thaw and drain excess liquid before cooking.
For extra fudginess, try adding a tablespoon of espresso powder to the batter.
Store leftovers in an airtight container to keep cookies soft and fresh.

Storage

Store these brownie cookies in a closed container at room temperature in a cool, dry place for up to one week. To reheat, warm gently in a microwave for 10–15 seconds or until just soft to enjoy the fudgy texture.

How to Serve

The image shows two thick brownies stacked on each other, each cut to reveal a rich, gooey cherry filling layer in the middle. The brownie layers are dark brown with a slightly cracked, crisp top, and the inside looks moist and dense. The cherry layer is a bright, glossy red with a smooth, jelly-like texture that contrasts against the chocolate. The brownies sit on a white marbled surface with some crumbs and smears of the cherry filling around them, alongside a knife that has traces of the red filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well. Just thaw them first and drain any excess liquid before cooking to avoid a watery filling.

Are these cookies gluten free?

Yes, this recipe uses a plain gluten free flour blend. Make sure your blend contains no xanthan gum, as it is added separately here to ensure the best texture.