Step 1

First, make the raspberry filling: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 to remove the seeds and skin.Return the raspberry 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 aluminium foil (that should be placed on top of a freezer-safe tray or plate) so that you make an even layer ~3 mm thin.Freeze it for at least 1/2 hour, or until frozen solid.

Step 2

Pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with baking/greaseproof paper.

Step 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.

Step 4

In a stand mixer (or using a hand mixer with the double beater attachment), beat the eggs and sugar together for 5 - 6 minutes, until pale, fluffy and greatly increased in volume.

Step 5

Add the melted chocolate to the egg mixture, and mix briefly until the chocolate has been evenly incorporated.

Step 6

Sift together gluten free flour, xanthan gum, cocoa powder, baking powder and salt, and add it to the mixer. 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 an smooth as possible.

Step 7

Using a cookie scoop (or an ice cream scoop, or even just a spoon), transfer ~1 - 2 tbsp of the cookie batter onto the lined baking sheet and spread it out slightly (into a circle about 2 inches (5 cm) wide and about 1/4 - 1/2 inch (6 - 12 mm) tick).

Step 8

Cut a piece of the frozen raspberry filling that's about 1/2 inch smaller in diameter than the cookie batter "circle" you've just made, and place it in the middle of the cookie batter.(You don't have to cut the filling in a circle, a square or rectangle that's smaller than the cookie batter "circle" work just as well.)

Step 9

Place ~1 tbsp of the cookie batter on top of the filling, and smooth it out using a spoon so that it completely covers the filling.

Step 10

Repeat with the rest of the cookie batter and raspberry filling. This recipe makes about 10 - 12 cookies.

Step 11

Bake in the pre-heated oven at 355 ºF (180 ºC) for 12 minutes. The cookies should be slightly crackly on top, with a shiny crust. They will be soft when they come out of the oven, so leave them on the baking tray for about 1 minute before you transfer them to a cooling rack.

Step 12

Enjoy!

Step 13

These raspberry stuffed brownie cookies keep well in a closed container in a cool dry place for about 1 week.