Fudgy, chewy and chocolatey cookies with a brownie texture and cookie – these are the best of both worlds. With a gooey raspberry jam filling and pools of melting dark raspberry chocolate on top, these brookies (brownie cookies) are the best vegan, gluten-free and easy bake ready in 20 minutes.
By Nourishing Amy
Raspberry Stuffed Brownie Cookies
Prep Time: 20 minutes
Serves: 10 People
Ingredients
1¼ cup 70% Divine Dark Chocolate with Raspberries, chopped (1½ bars)
¼ cup sunflower oil
½ cup granulated sugar
⅓ cup water
1 cup of plain or GF Plain flour
⅓ cup Divine Chocolate Cocoa Powder
½ tsp baking powder
A pinch of salt
¼ cup raspberry jam
⅓ cup, 70% Divine Dark Chocolate with Raspberries chopped small (about ½ bar)
Freeze-dried raspberries, optional
Flaky salt, optional
Method
Step 1
Preheat the oven to 355 F and line 2 baking trays with parchment paper.
Step 2
Melt together the 1¼ cup of chocolate and oil in a bain-marie until glossy.
Step 3
Add the sugar and water to a small saucepan, and warm gently to form a sugar syrup as the sugar dissolves (do not boil).
Step 4
Sift the flour, Divine Chocolate cocoa powder and baking powder into a mixing bowl, and add the salt. Pour in the melted chocolate mix and the sugar syrup, and whisk to a glossy batter.
Step 5
Drop 9 to 10 large tablespoons of the batter onto the baking trays shaping into circles, leave 2 to 3 cm around each one as they spread. Spoon ½ tsp raspberry jam into the center of each cookie and top with more cookie batter, making sure to seal in the jam.
Step 6
Press in the extra ⅓ cup of chocolate on top of the cookies and bake for 8 to 10 minutes until crackly on top and melting.
Step 7
Allow to cool for 10 minutes on the trays to firm up, and cool fully on a wire rack. Sprinkle with the freeze-dried raspberries and some flaky salt.
Step 8
Keep the cookies in an airtight container at room temperature for 5 to 7 days.
