There’s something magical about the combination of chocolate and berries, especially when it comes in the form of a warm, gooey cookie. These Super Fudgy Raspberry Stuffed Brownie Cookies bring back memories of rainy afternoons spent baking in the kitchen, the scent of cocoa-rich batter filling the air, and the joy of biting into a cookie with a surprise raspberry center.

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This treat isn’t just a cookie—it’s a comforting indulgence, marrying the chewy edges of a brownie with the soft center of a molten dessert. And that burst of raspberry? It’s the perfect tangy balance to the deep, fudgy chocolate.

Inspired by both traditional brownies and the beloved chocolate-raspberry pairing often seen in European cafés, these cookies are ideal for summer gatherings, winter holidays, or anytime you want to treat yourself or someone special. Whether you’re hosting a get-together or simply enjoying a quiet evening in, they never fail to impress.

Why You’ll Love This Recipe:

Ultimate texture: Chewy, gooey, and irresistibly fudgy with crisp edges.
Hidden surprise: A juicy raspberry tucked inside each cookie.
Perfect for gifting: Beautiful, bakery-style treats that feel luxurious.
One-bowl easy: No fuss, all flavor—perfect for weeknight cravings or last-minute guests.

INGREDIENTS YOU’LL NEED:

1/2 cup (115g) unsalted butter
7 oz (200g) dark chocolate, chopped
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup + 2 tbsp (80g) all-purpose flour
1/4 cup (25g) cocoa powder
1/2 tsp baking powder
1/4 tsp salt
20–25 fresh raspberries

HOW TO MAKE Super Fudgy Raspberry Stuffed Brownie Cookies:

The secret to these brownie cookies lies in patience and a bit of love. Let me walk you through it, just like I did the first time with my niece on a quiet Saturday afternoon, both of us dusted in cocoa powder and giggling over the chocolate smudges on our aprons.

STEP-BY-STEP INSTRUCTIONS:

Melt the chocolate and butter: In a heatproof bowl, melt the butter and dark chocolate together until smooth and glossy. Let it cool slightly—it should feel just warm to the touch.
Whisk the eggs and sugar: In another bowl, whisk together the granulated sugar, light brown sugar, eggs, and vanilla until thick and pale. This helps create that signature crackly brownie top.
Combine the wet and dry: Pour the melted chocolate mixture into the egg mixture, stirring gently to keep it smooth. Sift in the flour, cocoa powder, baking powder, and salt. Fold until just combined. The dough will be thick and glossy—almost like rich chocolate mousse.

Chill the dough: Refrigerate the dough for 20–30 minutes. This makes it easier to shape and helps keep the cookies thick and fudgy.
Stuff and shape: Scoop about 1.5 tablespoons of dough, flatten it in your palm, place a raspberry in the center, then roll it into a ball. Make sure the raspberry is fully encased. Place on a lined baking tray, leaving enough space between cookies.
Bake: Bake in a preheated oven at 350°F (175°C) for 10–12 minutes. The tops should be crackly, but the centers still soft. Let them cool on the tray for 5–10 minutes before transferring to a wire rack.

HELPFUL TIPS:

Use room-temperature raspberries to prevent excess moisture in the cookies.
Chill the dough slightly longer if it’s sticky—especially on warm days.
Swap in freeze-dried raspberries for a tangy crunch if fresh aren’t available.
Store leftover cookies in an airtight container for up to 4 days—they get fudgier by the hour.

DETAILS:

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes + chilling
Yield: 20–25 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

If your raspberries are especially juicy, pat them dry gently before stuffing. This will help maintain that perfect brownie texture without extra moisture leaking into the dough.

NUTRITIONAL INFORMATION:

(Per cookie, approximate)

Calories: 135
Carbohydrates: 18g
Protein: 2g
Fat: 7g
Fiber: 1g
Sugar: 12g

FREQUENTLY ASKED QUESTIONS:

What are fudgy Raspberry Brownies?
Fudgy raspberry brownies are rich, dense chocolate treats swirled with fresh raspberries. The tart berries cut through the deep chocolate flavor, adding a juicy brightness to every bite. They’re known for a crackly top and soft, gooey center—perfect for chocolate and fruit lovers alike.

Are raspberries in brownies?
Yes, fresh raspberries are a popular addition to brownies. They bring a juicy, tangy contrast to the deep chocolate flavor, making each bite more vibrant and balanced. Raspberries also add a beautiful pop of color and natural sweetness to the dessert.

How long do you bake brownies with raspberries and chocolate chips?
Bake raspberry brownies with chocolate chips for about 25 minutes at 350°F (175°C). Start checking for doneness around the 20-minute mark by inserting a knife into the center—if it comes out with moist crumbs (not raw batter), they’re ready.

Do frozen raspberries make brownies more cakey?
Yes, frozen raspberries can make brownies more cakey due to the extra moisture they release during baking. For a fudgier texture, it’s best to use fresh raspberries, which have less water content and better hold their shape.

How do you make a crackly top brownie?
To get a crackly top, beat the eggs and sugar together until light and fluffy before adding the dry ingredients. This step helps form a shiny, delicate crust on top as the brownies bake. Avoid overmixing once the flour is added to maintain the texture.

STORAGE INSTRUCTIONS:

Store cooled cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze baked cookies for up to 2 months. Warm in the oven for that fresh-baked feel.

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CONCLUSION:

There’s a quiet joy in pulling a tray of these Super Fudgy Raspberry Stuffed Brownie Cookies out of the oven—the sight of those crackly tops, the smell of melted chocolate, and the knowledge that something extraordinary is waiting in the center of each one. Whether you’re baking for a loved one or just treating yourself to a cozy moment, these cookies are the kind of comfort we all need now and then.