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 x minutes + cooling
Serves: 10 People
Ingredients
For the cocoa base
120g Dark Raspberry Chocolate, chopped
60ml sunflower oil
130g caster sugar
75ml water
130g plain or GF Plain flour
30g cocoa powder
½ tsp baking powder
A pinch of salt
60g raspberry jam
40g Dark Raspberry Chocolate, chopped small
Freeze-dried raspberries, optional
Flaky salt, optional
Method
Step 1
Preheat the oven to 160Fan/180*C and line 2 baking trays with baking paper.
Step 2
Melt together the 120g 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 and the sugar dissolves (do not boil).
Step 4
Sift the flour, 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 large 9-10 tablespoons of the batter onto the baking trays shaping into circles, leave 2-3 cm around each one as they spread. Now spoon on ½ tsp raspberry jam into the centre of each cookie and top with more cookie batter – make sure to seal in the jam.
Step 6
Press in the extra 40g chocolate on top of the cookies and bake for 8-10 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 5-7 days.
