Fudgy Raspberry Stuffed Brownie Cookies HD

Super Fudgy Raspberry Stuffed Brownie Cookies – I am always craving for fudge cookies. These super fudgy, gooey brownie cookies are my favourite. I love it to be large size cookies so that I can chew on the gooey texture and fudgy chocolate. The combination of raspberry and chocolate is simply delicious. I hope you’re inspired with this recipe and would give it a try. Enjoy! Ingredients: This recipe can make about 6-8 large cookies, or 10-12 medium size cookies (depending on the size of your scoop) Here, I am using an ice cream scoop which gives me about 8 large cookies. Raspberry Jam Fillings: • 100g (1 cup) raspberries, fresh or frozen • 3 tbsp sugar • 1 tsp lemon juice Brownie Cookies: • 200g dark chocolate, chopped • 125g (9 tbsp) unsalted butter • 2 eggs • 50g (1/4 cup) white sugar • 50g (1/4 cup) brown sugar • 120g (1 cup) wheat flour • 30g (4 ½ tbsp) cocoa powder • 1 tsp baking powder • ½ tsp salt Top: • Dark Chocolate Chunks (optional) Instructions: Raspberry Fillings 1. First, make the raspberry filling: In a small saucepan, add raspberries, sugar and lemon juice. Cook the raspberries on medium-high heat until it is thickened. Pass the raspberry mixture through a sieve to remove the seeds. Refrigerate the sauce while preparing for the next step. Brownie Cookies: 2. Pre-heat the oven to 180°C / 350°F and line a baking sheet with greaseproof paper. 3. In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together. Once melted, set aside to cool slightly. 4. In a large bowl, beat the eggs and sugar together for 6-8 minutes, until white, fluffy and greatly increased in volume. This part is crucial because this is the key to make gooey cookies. 5. Add the melted chocolate to the egg mixture, and mix briefly until the chocolate has been evenly incorporated. 6. Sift the flour, cocoa powder, baking powder and salt together, and add it to the mixture. Mix for 30 seconds to 1 minute, until all flour has been incorporated and no flour clumps remain. Scrape the sides and the bottom of the bowl with a spatula to ensure the cookie batter is smooth. 7. Refrigerate the cookie batter for about 30 min to 1 hour so that the batter is firmed up. This is ease the scooping part later. 8. Using a cookie scoop (or an ice cream scoop, or a spoon), transfer the scoop of cookie batter on the lined baking sheet and space them out. 9. Make a hole in the middle of the cookie batter gently. Don’t mash the batter too much. 10. Pipe in the berry filling. Scoop another small piece and conceal the top. Gently press the sides. 11. Add 2 or 3 piece of chocolate chunk on the top. This is totally optional. I love it more fudgy and chocolaty so I prefer to add the chunks on top. 12. Repeat with the rest of the cookie batter and raspberry filling. This recipe makes about 6-8 cookies, depending on the size of your scoop. 13. Bake in the pre-heated oven at 180°C / 350°F for 12-13 minutes. The cookies should be slightly crackly on top and that