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Super Fudgy Raspberry Stuffed Brownie Cookies Recipe

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4.5 from 94 reviews

Indulge in these Super Fudgy Raspberry Stuffed Brownie Cookies that combine rich dark chocolate brownie batter with a luscious, tangy raspberry filling. These gluten-free treats feature a shiny crackly crust and a soft, fudgy center, making them an irresistible dessert or snack perfect for any occasion.

Ingredients

Scale

Raspberry Filling

  • 2 cups (200 g) raspberries, fresh or frozen

Brownie Cookie Batter

  • 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 (a rice, potato, and maize flour blend, no added xanthan gum)
  • 1/4 tsp xanthan gum
  • 3 tbsp (20 g) cocoa powder
  • 1 tsp baking powder
  • Pinch of salt

Instructions

  1. Make the Raspberry Filling: In a small saucepan over medium-high heat, cook raspberries until they release their juices and some liquid evaporates. Pass the juice through a sieve to remove seeds and skin, then return the juice to the saucepan and reduce it until about 1/2 to 3/4 cup remains. Spread the reduction in a thin (~3 mm) even layer on aluminum foil placed on a freezer-safe tray, and freeze until solid (at least 30 minutes).
  2. Preheat the Oven: Set your oven to 355 ºF (180 ºC) and line two baking sheets with greaseproof or baking paper.
  3. Melt Chocolate and Butter: In a heatproof bowl placed over simmering water, melt the dark chocolate and cubed butter together. Once fully melted and smooth, remove from heat and let it cool slightly.
  4. Beat Eggs and Sugar: Using a stand mixer or hand mixer with double beaters, beat eggs and sugar for 5 to 6 minutes until pale, fluffy, and greatly increased in volume.
  5. Combine Chocolate Mixture: Add the melted chocolate mixture to the beaten eggs and sugar, mixing briefly until fully incorporated.
  6. Incorporate Dry Ingredients: Sift together gluten free flour blend, xanthan gum, cocoa powder, baking powder, and salt. Add these dry ingredients to the wet mixture and mix for 30 seconds to 1 minute until smooth with no clumps. Scrape down the bowl sides and bottom to ensure an even batter consistency.
  7. Assemble Cookies: Using a cookie scoop or spoon, place about 1–2 tablespoons of batter onto the prepared baking sheet, spreading it into a circle approximately 2 inches (5 cm) wide and 1/4–1/2 inch (6–12 mm) thick. Cut a piece of the frozen raspberry filling slightly smaller (about 1/2 inch less in diameter) than the batter circle and place it in the center. Top the filling with another tablespoon of batter, smoothing it to fully cover the filling. Repeat for the remaining dough and filling to make about 10–12 cookies.
  8. Bake: Bake the cookies for 12 minutes at 355 ºF (180 ºC) until they have a shiny, crackly top crust. The centers will remain soft.
  9. Cool: Let the cookies rest on the baking sheet for about 1 minute after removing from the oven, then transfer to a cooling rack to cool completely.
  10. Enjoy and Store: Enjoy these fudgy raspberry stuffed brownie cookies fresh, or store them in a closed container in a cool, dry place for up to one week.

Notes

  • Use fresh or frozen raspberries for the filling; frozen works well and is convenient.
  • Ensure the raspberry reduction is fully frozen before assembling the cookies to prevent sogginess.
  • Gluten free flour blend used here is a mix of rice, potato, and maize flours without xanthan gum; xanthan gum is added separately.
  • The cookies are best enjoyed within one week when stored properly.
  • If you prefer, you can cut the raspberry filling into squares or rectangles instead of circles.
  • Be gentle when spreading the batter over the frozen raspberry filling to avoid breaking the filling layer.
  • The shiny crust and crackly top are indicators of perfectly baked brownie cookies.

Keywords: fudgy brownie cookies, raspberry stuffed cookies, gluten free brownies, chocolate and raspberry dessert, fudgy cookies

Find it online: https://tastybella.com/super-fudgy-raspberry-stuffed-brownie-cookies-recipe/