Super Fudgy Raspberry-Stuffed Brownie Cookies

I would not call these fudgy at all. Just tasted like dark chocolate. There was no texture of fudge either. I could not taste the raspberry at all so they were just sort of dry dark chocolate cookies. The photo from the blog I found this recipe on made it look like there would be a ton of raspberry oozing out. That was not my experience. I wouldn't say this is worth the effort. 

• 2 cups raspberries, fresh or frozen
• 7 oz dark chocolate, chopped
• 9 Tbsp unsalted butter, cubed
• 2 eggs
• 1/2 cup white sugar
• 1 cup plus 1 Tbsp plain gluten free flour blend
• 1/4 tsp xanthan gum (can be unnecessary depending on gluten free blend you use)
• 3 Tbsp cocoa powder
• 1 tsp baking powder
• pinch of salt

In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated. Pass the raspberry mixture through a sieve and remove the seeds and skin. Return the juice to the saucepan and cook further until it has decreased in volume to about 1/2-3/4 cup. Spread the raspberry reduction on a piece of aluminum foil placed on top of a freezer safe tray so that you make an even layer about 3 mm thick. Freeze for at least 1/2 hour or until frozen solid. 

Preheat the oven to 355 degrees and line 2 baking sheets with parchment paper. In the microwave slowly melt the chocolate and butter together in increments of 30 seconds. Once melted, set aside to cool slightly. 

In a stand mixer, beat the eggs and sugar together for 5-6 minutes, until pale, fluffy and greatly increased in volume. Add the melted chocolate to the egg mixture and mix briefly until the chocolate has been evenly incorporated. 

Sift together flour, xanthan gum (if needed), cocoa powder, baking powder, and add to mixer. Mix for 30 seconds to 1 minute, until all flour has been incorporated and no clumps. Scrape the sides and bottom of the bowl to ensure batter is as smooth as possible. 

Make scoops about 1-2 Tbsp and place on lined baking sheet. Spread out scoops slightly to about 2 inches wide. Cut a piece of the frozen raspberry filling that 1/2 inch smaller in diameter than the cookie you just made and place it on your cookie. Place 1 Tbsp of batter on top of the raspberry and smooth out. Repeat with the rest of the cookie batter and raspberry filling. 

Bake for 12 minutes at 355 degrees. The cookies should be slightly crackly on top, with a shiny crust. Leave them on the baking tray for about a minute before transferring them to a cooling rack. 

Serves 10-12

Prep Time: 35 minutes

Total Time: 45 minutes

Recipe from TheLoopyWhisk.com