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By Nourishing Amy

Raspberry Stuffed Brownie Cookies

timerPrep Time: 20 minutes

groupsServes: 10 People

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.

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.

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