Raspberry Brownie Cookies

This is probably the most indulgent cookie I’ve ever baked, be prepared for the ultimate chocolate fix. I’ve made these cookies for quite a few people now and they all had the same immediate reaction after taking the first bite: they closed their eyes and smiled. That’s definitely one of the biggest compliments and exactly what I’m looking for when trying a new bake.
The tartness of the raspberries nicely complements the richness of the fudgy cookie centre and makes it all melt together beautifully. Make sure to use two types of good quality dark chocolate to give the cookie the needed depth of flavour.
The following recipe is an adaptation of Donna Hay’s Salted Chocolate Brownie Cookie, which contains a crazy amount of (white) sugar and butter. By reducing these quantities, replacing the white flour and adding berries, the cookie becomes slightly healthier – which means you can go for seconds, right?

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100g dark chocolate
100g extra dark chocolate (min. 70% cocoa solids)
100g coconut oil
2 eggs
160g coconut sugar
1/2 tsp vanilla paste
150g spelt flour
1/2 tsp baking powder
100g raspberries

makes about 12 big cookies

• Place both the dark chocolates and the coconut oil in a small saucepan and melt over a low heat. As soon as the mixture is glossy and smooth, remove from the stove and leave to cool slightly.
• In a large bowl, whisk the eggs, coconut sugar and vanilla paste until combined.
• Pour in the chocolate mixture and thoroughly mix until smooth.
• Add the spelt flour and baking powder, carefully fold it in with a spatula until just combined.
• Wash the raspberries and cut in half. Add them to the mix and give it a final stir until evenly distributed.
• Put the cookie dough in the fridge for 10mins to firm up.

• Preheat the oven to 175°C and line two trays with some baking paper.
• Remove the cookie batter from the fridge and use two tablespoons to place some big blobs onto the baking paper. I recommend to bake 6 cookies per tray as they spread quite a bit. I love big cookies and use about 1.5 tbsp of batter for one cookie, but feel free to alter the size.
• Bake the cookies for 9-10mins until the edges are bouncy to touch and the centre still gooey. Transfer them to a wire rack to cool. Share and enjoy while still a bit warm.

Optional:
Not a fan of raspberries? Feel free to replace them with blueberries, any nut of your choice or leave the cookies plain for the ultimate fudgy brownie experience. Sprinkle with a pinch of sea salt immediately after removing from the oven – so delicious!
Struggling to find all the ingredients listed? Replace the coconut sugar with raw cane sugar and reduce the quantity by 10 grams. Use butter or vegan butter instead of coconut oil, keep the same measurements and bake for 8-9mins only.
Fancy making it vegan? Use 1/2 cup of unsweetened apple sauce instead of 2 eggs.