Name: Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free) Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups (200 g) raspberries, fresh or frozen; 7 oz (200 g) dark chocolate, chopped; 9 tbsp (125 g) unsalted butter, cubed; 2 eggs; 1/2 cup (100 g) white sugar; 1 cup + 1 tbsp (130 g) plain gluten-free flour blend; 1/4 tsp xanthan gum; 3 tbsp (20 g) cocoa powder; 1 tsp baking powder; pinch of salt

Jump to Recipe

Prepare to fall head-over-heels for these Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free). If you love a molten brownie and crave the tart, sun-kissed flavor of raspberries, this magical mashup is destined to be your new obsession. With crisp edges, gooey chocolate centers, and a hidden pocket of tangy raspberry, every bite is pure bliss. Plus, since these are gluten free, everyone at the table can savor every decadent, fruit-filled mouthful. Trust me, this is one recipe you’ll want to make on repeat!

Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free) Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to achieving that unmistakable taste and texture. Each component in these Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free) builds depth and richness, ensuring every cookie turns out bakery-worthy. Don’t be tempted to swap or skip—these basics are key!

Raspberries (2 cups/200g): Fresh or frozen both work—these create the luscious, tangy center that’s the heart of every cookie.
Dark Chocolate (7 oz/200g): Chopped for easy melting—this gives your cookies a fudge-like, intensely chocolatey base.
Unsalted Butter (9 tbsp/125g): Cubed for speedy melting—adds creaminess and helps achieve those crackly tops.
Eggs (2): Provide structure, lift, and truly fudgy richness.
White Sugar (1/2 cup/100g): Sweetens and makes the cookies wonderfully soft.
Gluten Free Flour (1 cup + 1 tbsp/130g): Pick a mix with rice, potato, and maize for perfect, non-gummy texture without added xanthan gum.
Xanthan Gum (1/4 tsp): Essential for holding everything together—don’t skip this, or your cookies may not hold their shape.
Cocoa Powder (3 tbsp/20g): Boosts that deep chocolate flavor and keeps things extra fudgy.
Baking Powder (1 tsp): Helps the cookies puff up just enough for a satisfying bite.
Salt (pinch): Don’t underestimate the power of salt—it brings out all the flavors and balances sweetness.

How to Make Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free)

Step 1: Make the Raspberry Filling

Start by transforming your berries into a concentrated, jammy filling. Cook the raspberries over medium-high heat in a small saucepan until they bubble and much of the liquid evaporates—this intensifies their tart, fresh flavor. Push the cooked berries through a fine sieve to catch the pesky seeds and pulp, then simmer the juice down until thick. Spread the reduction into a thin layer on foil and let it freeze solid; this frozen sheet makes the cookie-stuffing process a breeze and keeps that center deliciously gooey after baking.

Step 2: Prep Your Baking Equipment

Pre-heat your oven to 355°F (180°C) and line two baking sheets with parchment or greaseproof paper. Getting this done ahead of time saves you precious minutes, especially once your cookie batter is ready to scoop and stuff.

Step 3: Melt the Chocolate and Butter

While your raspberry filling is chilling, gently melt the chopped dark chocolate and cubed unsalted butter together in a heat-proof bowl set over a pot of simmering water. Stir occasionally until silky-smooth, then let this decadent mixture cool for a few minutes. This creates the base for that incomparable brownie flavor.

Step 4: Whip the Eggs and Sugar

In your stand mixer (or with a hand mixer), beat the eggs and white sugar on medium-high speed for a solid 5 to 6 minutes. The mixture should triple in volume and look pale and fluffy. This step is key for those crackly tops and chewy centers that make Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free) stand out from the crowd!

Step 5: Combine and Build the Batter

Briefly blend the melted chocolate-butter mixture into your whipped eggs and sugar. Next, sift together your gluten free flour blend, xanthan gum, cocoa powder, baking powder, and salt, then add this to the bowl. Mix just until no streaks remain, scraping the bottom to catch any hidden flour. The result is a thick, shiny, irresistible cookie batter.

Step 6: Assemble the Cookies

With the raspberry filling frozen, it’s time to assemble. Scoop 1 to 2 tablespoons of batter onto your prepared baking sheets, smoothing each into rounds about two inches wide. Cut pieces of your frozen raspberry filling slightly smaller than your cookie bases, and place one on top of each mound. Cover with another heaping tablespoon of batter and carefully seal the edges, hiding the berry treasure inside.

Step 7: Bake to Perfection

Pop your trays in the preheated oven and bake for 12 minutes. You’re looking for crackly tops, a shiny crust, and super soft cookies—don’t be fooled by their slight wobble; fudgy is the goal! Let them rest on the tray for a minute before transferring to a cooling rack. The aroma is pure confectionery magic.

How to Serve Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free)

Garnishes

Dress up your cookies with a delicate dusting of powdered sugar, a scattering of fresh raspberries, or a drizzle of melted chocolate. Each touch not only makes them Instagram-worthy but adds a pop of flavor or color that takes them over the top.

Side Dishes

Pair your Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free) with a scoop of vanilla ice cream, a dollop of whipped cream, or a tall glass of cold almond milk. If you’re feeling extra festive, serve alongside a fresh berry salad or even a homemade raspberry coulis for double the fruit punch.

Creative Ways to Present

Turn these cookies into a stunning dessert platter by stacking them on a vintage cake stand and scattering edible flowers between. Or, wrap them in pretty parchment and tie with ribbon for the ultimate gluten free edible gift—perfect for birthdays, baby showers, or any reason you want to spread a little chocolate joy.

Make Ahead and Storage

Storing Leftovers

These cookies keep surprisingly well! Place cooled Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free) in an airtight container and store in a cool, dry spot. They’ll stay soft and fudgy for up to a week—though they tend to disappear much faster.

Freezing

If you want to stock up for future cravings, freeze the baked cookies in a single layer on a tray, then transfer to a zip-top bag or airtight container. They’ll keep for up to three months. For best results, thaw at room temperature before serving, or gently warm for that fresh-baked aroma.

Reheating

To recreate that just-baked gooeyness, pop a cookie in the microwave for about 10 to 15 seconds, or warm in a low oven for a few minutes. The chocolate gets delightfully melty, and the raspberry center becomes extra luscious—truly swoon-worthy!

FAQs

Can I use frozen raspberries for the filling?

Absolutely! Both fresh and frozen raspberries reduce beautifully for the filling. Just note that frozen berries may take an extra minute or two to cook down due to their higher water content.

What gluten free flour blend works best?

Any basic store-bought blend containing rice, potato, and maize flours (without xanthan gum) works well. Avoid exclusively bean or coconut-based blends to prevent odd flavors or textures. If your blend already has xanthan gum, you can skip adding extra in the recipe.

Can I make these ahead and bake later?

Yes! You can assemble the cookies and freeze them unbaked. When ready to bake, pop them straight from the freezer onto your baking tray and add 2-3 extra minutes to the bake time. This is a great way to have warm Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free) any time you crave them.

How do I know when the cookies are done?

The cookies are ready when their tops look shiny and cracked, and they’re soft in the middle (they’ll firm up as they cool). Avoid overbaking to keep that rich, fudgy texture!

Can I make these dairy free as well?

Yes! Swap the butter for a high-quality dairy free margarine or coconut oil, and ensure your chocolate is dairy free. The results will still be irresistibly rich and decadent.

Final Thoughts

If you’re searching for a show-stopping, chocolatey treat that just happens to be gluten free, these Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free) deliver every single time. One bite and you’ll understand why I call them my all-time favorite cookie. Gather your ingredients, invite a friend, and get baking—delicious memories await!

Super Fudgy Raspberry Stuffed Brownie Cookies (Gluten Free) Recipe

★★★★★

4.8 from 7 reviews

Author: lilan
Total Time: 1 hour
Yield: 10–12 cookies 1x
Diet: Gluten Free

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Description

Indulge in these decadent Super Fudgy Raspberry Stuffed Brownie Cookies that are not only gluten-free but also bursting with the flavors of dark chocolate and raspberries. A delightful treat for any occasion!

Instructions

Raspberry Filling: In a saucepan, cook raspberries until juicy, strain, reduce, freeze.
Cookie Dough: Melt chocolate and butter, beat eggs and sugar, mix in chocolate. Add dry ingredients, spoon onto baking sheet, add raspberry filling, bake.

Notes

You can customize these cookies by adding nuts or white chocolate chips to the batter.
Ensure the raspberry filling is completely frozen before assembling the cookies.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American