Fudgy Raspberry Stuffed Brownie Cookies

In the vast universe of cookies, there lies a category that combines the richness of brownies with the delightful versatility of cookies. Among these, the Fudgy Raspberry Stuffed Brownie Cookie shines as a unique and tantalizing treat. This recipe not only promises the gooey, chocolatey goodness of a classic brownie but also surprises with a heart of tangy raspberry, creating a fusion of flavors that’s absolutely irresistible.

Ingredients:

• Raspberries: 2 cups (200 g), fresh or frozen. The star of our filling, raspberries bring a tart contrast to the sweet and rich chocolate.
• Dark Chocolate: 7 oz (200 g), chopped. The foundation of our brownie cookie, offering depth and richness.
• Unsalted Butter: 9 tbsp (125 g), cubed, adding moisture and contributing to the fudgy texture.
• Eggs: 2, which bind the ingredients together and add to the richness.
• White Sugar: 1/2 cup (100 g), for just the right amount of sweetness.
• Gluten-Free Flour Blend: 1 cup + 1 tbsp (130 g), a mix of rice, potato, and maize flour without xanthan gum, making these cookies accessible for those on a gluten-free diet.
• Xanthan Gum: 1/4 tsp, to compensate for the lack of gluten and improve the texture.
• Cocoa Powder: 3 tbsp (20 g), to intensify the chocolate flavor.
• Baking Powder: 1 tsp, ensuring our cookies rise perfectly.
• Salt: A pinch, to balance and enhance the flavors.

Directions:

1. Raspberry Filling Preparation: Start by cooking the raspberries on medium-high heat until their juice is released and partially evaporated. Strain to remove seeds, return the juice to the saucepan, and reduce it to between 1/2 and 3/4 cup. Spread the thickened juice on aluminum foil placed on a freezer tray and freeze for half an hour.
2. Cookie Batter: Preheat your oven to 355 ºF (180 ºC) and line your baking sheets with parchment paper. Melt the dark chocolate and butter together over a pot of simmering water, then allow the mixture to cool slightly. In a separate bowl, beat the eggs and sugar until fluffy, then add the melted chocolate mixture and stir well. Sift in the dry ingredients: your gluten-free flour blend, xanthan gum, cocoa powder, baking powder, and a pinch of salt. Mix until smooth.
3. Assembling the Cookies: Place about 1 to 2 tablespoons of batter on the prepared baking sheets. Add a spoonful of the frozen raspberry filling to the center, then cover it with another dollop of batter. Make sure the filling is completely encased to prevent it from leaking during baking.
4. Baking: Bake the cookies for approximately 12 minutes. They should be soft and fudgy on the inside, with a slightly crisp outer shell. Allow them to cool on the baking tray for a minute before transferring them to a cooling rack. This brief resting period helps them set without becoming too hard.

Nutritional Information & Servings:

Each of these divine cookies comes in at around 220 kcal, with the recipe yielding about 12 cookies. This makes them a perfect treat for sharing, though you might find them too good to give away!

Preparation and Cooking Time:

• Preparation Time: 45 minutes, to ensure your raspberry filling is perfectly reduced and frozen, and your batter is smooth and ready.
• Cooking Time: 12 minutes, for perfectly fudgy cookies.
• Total Time: Approximately 57 minutes from start to finish, making this recipe ideal for a baking session when you’re craving something sweet and satisfying without spending all day in the kitchen.

Final Thoughts:

The Fudgy Raspberry Stuffed Brownie Cookies are a testament to the joy of baking, blending the richness of chocolate with the bright, tartness of raspberries in a gluten-free treat that doesn’t compromise on flavor or texture. Whether you’re a seasoned baker or new to the kitchen, these cookies are sure to impress with their depth of flavor and delightful contrast of textures. So, preheat your oven and prepare for a baking adventure that will end with the most irresistible cookies you’ve ever tasted!