There’s something utterly magical about the combination of rich, velvety chocolate and the bright tang of fresh raspberries. Every time I bake these super fudgy raspberry stuffed brownie cookies, I’m transported back to warm summer afternoons at my grandmother’s cottage. She always had a fresh tray of chocolate cookies cooling by the window, and bowls of berries picked straight from the garden. One day, in an inspired moment, we tucked a few raspberries into the middle of her signature brownie cookie—and something just clicked.

Share—pin this recipe for later on Pinterest!

These cookies are more than just dessert—they’re an experience. With a chewy, crackly crust that gives way to a molten, jammy center, each bite delivers a little surprise. Perfect for special occasions, holiday cookie trays, or as a rich treat just because, these brownie cookies bring together the decadence of chocolate and the freshness of fruit in a way that feels nostalgic and new all at once.

Why You’ll Love This Recipe:

They have a deep, chocolate flavor with a gooey, fudgy texture.
The hidden raspberry center adds a fruity surprise.
They freeze beautifully—make ahead and bake as needed.
Perfect for gifting or indulging on your own.

INGREDIENTS YOU’LL NEED:

7 oz (200g) dark chocolate (about 70%), chopped
1/2 cup (115g) unsalted butter
2/3 cup (130g) granulated sugar
1/2 cup (100g) brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup + 1 tbsp (80g) all-purpose flour
2 tbsp (15g) cocoa powder
1/2 tsp baking powder
1/4 tsp salt
18–20 fresh raspberries
1/3 cup (60g) dark chocolate chips (optional)

How to Make Super Fudgy Raspberry Stuffed Brownie Cookies:

Creating these super fudgy raspberry stuffed brownie cookies is like building a little chocolate treasure with a hidden gem inside. I always start by gathering all the ingredients so I can move smoothly from step to step—these cookies come together quickly once the batter is ready.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Melt the chocolate and butter
In a heatproof bowl, melt the chopped dark chocolate and butter together over a pot of simmering water (double boiler method). Stir gently until smooth, then let it cool for about 5 minutes.

Step 2: Whip the sugars and eggs
In a separate mixing bowl, combine the granulated and brown sugar with the eggs. Beat with an electric mixer for 3–4 minutes until pale and fluffy. This step helps give the cookies that gorgeous crackly top.

Step 3: Combine wet and dry
Slowly pour the melted chocolate mixture into the whipped eggs and sugar, stirring constantly. Add vanilla extract. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet batter.

Step 4: Chill the dough
The batter will be very soft—almost like thick brownie batter. Chill it in the fridge for at least 30 minutes. This makes it easier to shape and helps prevent spreading.

Step 5: Assemble the cookies
Scoop a tablespoon of chilled dough, flatten it slightly, and place a fresh raspberry in the center. Top with a bit more dough to encase the berry completely. Place the dough balls on a lined baking tray, leaving space between them. You can press a few chocolate chips into the tops if desired.

Step 6: Bake and cool
Bake at 350°F (175°C) for 10–12 minutes. The cookies should be set around the edges but soft in the middle. Let them cool on the tray for a few minutes before transferring to a wire rack. They will firm up as they cool.

HELPFUL TIPS:

Use room temperature eggs for better volume and blending.
Chill the dough for longer if it’s too sticky to handle.
These cookies are best enjoyed slightly warm, but they store well too.
Try them with frozen raspberries if fresh ones aren’t in season—just don’t thaw them before using.

DETAILS:

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour (includes chilling)
Yield: About 18 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

These cookies are rich and fudgy with a bright fruit center. Perfect for gifting or enjoying with a cup of coffee. Make a double batch—you’ll thank yourself later.

NUTRITIONAL INFORMATION: (Per cookie, approximate)

Calories: 160
Fat: 9g
Carbohydrates: 18g
Sugar: 13g
Protein: 2g
Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

What are fudgy Raspberry Brownies?
Fudgy raspberry brownies are rich, dense chocolate brownies swirled with fresh raspberries. The tart berries add a juicy contrast to the deep cocoa flavor, creating a decadent treat with a gooey center and a crackly top. Each bite delivers the perfect balance of sweet and tangy.

Are raspberries in brownies?
Yes, raspberries are often baked into brownies to add a burst of fruity flavor and moisture. Their tartness cuts through the richness of the chocolate, creating a more balanced and refreshing dessert.

How long do you bake brownies with raspberries & chocolate chips?
Bake raspberry and chocolate chip brownies for about 25 minutes at 350°F (175°C). Start checking at the 20-minute mark by inserting a knife or toothpick—moist crumbs are fine, but it shouldn’t be wet.

Do frozen raspberries make brownies more cakey?
Yes, frozen raspberries can release extra moisture during baking, leading to a more cakey texture. For ultra-fudgy brownies, fresh raspberries are recommended to maintain the dense, gooey consistency.

STORAGE INSTRUCTIONS:

Room Temperature: Store in an airtight container for up to 3 days.
Fridge: Up to 1 week in a sealed container.
Freezer: Freeze unbaked dough balls for up to 3 months. Bake from frozen as needed.

Related Recipes:

If you liked these cookies, you’ll definitely enjoy these other chocolatey favorites:

CONCLUSION:

These super fudgy raspberry stuffed brownie cookies are more than just a treat—they’re a memory in the making. The luscious chocolate, the surprise of the juicy raspberry center, the chewy edges and soft centers—it’s a combination that delights every time. Whether you’re baking with kids, treating yourself, or looking for the perfect cookie for a special event, these are the kind you’ll come back to again and again.