Description
These Super Fudgy Raspberry-Stuffed Brownie Cookies are rich, chewy, and irresistibly gooey. Each cookie features a fudgy brownie exterior with a surprise of tart raspberry filling inside, making them the perfect treat for chocolate lovers.
Ingredients
- 1 cup (170g) dark chocolate chips
- 1/2 cup (115g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (60g) fresh or frozen raspberries
- 1/2 cup (90g) mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the butter and dark chocolate chips together in 30-second intervals until smooth. Let cool slightly.
- In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until combined and slightly frothy.
- Slowly mix the melted chocolate mixture into the sugar mixture until smooth.
- Sift in the flour, cocoa powder, baking powder, and salt. Fold gently until just combined.
- Stir in the mini chocolate chips, if using.
- Using a cookie scoop, place a tablespoon of dough on the baking sheet, press a raspberry in the center, and cover it with another tablespoon of dough, sealing the edges.
- Bake for 9–11 minutes until the tops are shiny and slightly cracked but the centers are still soft.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use frozen raspberries for easier assembly if the dough is sticky.
- Do not overbake—cookies continue to cook slightly on the pan after removal.
- Store in an airtight container for up to 4 days at room temperature.
- For extra indulgence, drizzle melted chocolate over cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American