A fudgy, sweet and chewy chocolate chip cookie lifts the spirits with every single bite. Mixing a brownie and a cookie to create a “brookie" takes sweetness to a whole new level.

From Divine Chocolate comes a delicious hybrid that hits the mark. Divine's Raspberry Stuffed Brownie Cookies mix a gooey raspberry jam filling with dark raspberry chocolate for a flavor profile that's beyond heavenly. These brookies are also vegan and gluten-free, and they bake in 20 minutes!

See Also: How Divine Chocolate Makes Heavenly Products by Putting Power in Cocoa Farmers' Hands

Divine Chocolate is a fair-trade company co-owned by Ghanaian cocoa farmers. Together, these farmers work to ending exploitation in the cocoa industry through the first-ever farmer-owned, fair trade chocolate company. Available in the United States, the U.K. and parts of Sweden, as well as online, Divine is hoping to transform the chocolate market one sweet bite at a time.

Created in collaboration with UK plant-based recipe developer Nourishing Amy, this quick and easy recipe makes 10 brookies to satisfy your sweet tooth and combine two of the best comfort desserts known to man.

Divine Raspberry Stuffed Brownie Cookies

Ingredients

• 1¼ cup 70% Divine Dark Chocolate with Raspberries, chopped (1½ bars)
• ¼ cup sunflower oil
• ½ cup granulated sugar
• ⅓ cup water
• 1 cup of plain or GF Plain flour
• ⅓ cup Divine Chocolate Cocoa Powder
• ½ tsp baking powder
• A pinch of salt
• ¼ cup raspberry jam
• ⅓ cup, 70% Divine Dark Chocolate with Raspberries chopped small (about ½ bar)
• Freeze-dried raspberries, optional
• Flaky salt, optional

Directions

1. Preheat the oven to 355 F and line 2 baking trays with parchment paper.
2. Melt together the 1¼ cup of chocolate and oil in a bain-marie until glossy.
3. Add the sugar and water to a small saucepan, and warm gently to form a sugar syrup as the sugar dissolves (do not boil).
4. Sift the flour, Divine Chocolate cocoa powder and baking powder into a mixing bowl, and add the salt. Pour in the melted chocolate mix and the sugar syrup, and whisk to a glossy batter.
5. Drop 9 to 10 large tablespoons of the batter onto the baking trays shaping into circles, leave 2 to 3 cm around each one as they spread. Spoon ½ tsp raspberry jam into the center of each cookie and top with more cookie batter, making sure to seal in the jam.
6. Press in the extra ⅓ cup of chocolate on top of the cookies and bake for 8 to 10 minutes until crackly on top and melting.
7. Allow to cool for 10 minutes on the trays to firm up, and cool fully on a wire rack. Sprinkle with the freeze-dried raspberries and some flaky salt.
8. Keep the cookies in an airtight container at room temperature for 5 to 7 days.