Fudgy “Peanut” Butter Stuffed Brownies {Paleo, Vegan}

Sharing is caring!

These incredible brownies are stuffed with a thick fudgy layer of nut butter for the dreamiest “peanut” butter stuffed brownies you’ll ever make!  They’re gluten free, dairy free, vegan, egg free and insanely delicious!

Want more paleo baking recipes that taste just like the real deal?  Purchase my book, Paleo Baking at Home here!

Is there anything better than the peanut butter chocolate combo?

I love all types of desserts but there is just something about this combo that wins against all others!

And just because you stick to a paleo diet and avoid peanuts and refined sugar doesn’t mean you have to be deprived of all the peanut butter chocolate love.   Today, we’re taking it a step further with these ridiculously tasty “peanut” butter stuffed brownies!

What You Need to Make Fudgy “Peanut” Butter Stuffed Brownies

If you happen to include peanut butter in your diet, feel very free to use it here instead of almond or cashew butter!   And of course, if you’re using almond or cashew butter you will still get that “peanut” butter + chocolate fix!

Here’s what you’ll need to prepare the brownies:

• Nut butter of choice (smooth, no stir works best)
• Dairy free milk of choice
• Coconut sugar, or maple sugar
• Flaxseed meal + water (for flax “eggs”)
• Baking chocolate, unsweetened
• Coconut oil
• Pure vanilla extract
• Blanched almond flour
• Raw cacao powder or unsweetened cocoa powder
• Baking soda
• Fine ea salt
• Chopped dark chocolate, or Hu Kitchen Gems

How to Make Fudgy “Peanut” Butter Stuffed Brownies

Begin with the nut butter layer.  In a medium bowl, use a whisk or electric hand mixer to blend all the ingredients until a smooth cookie dough like mixture forms.  Place in the refrigerator until ready to use.  

Now prepare the brownie batter.  Mix together the flaxseed and water and set aside for 10 minutes.   Preheat your oven to 350° F and line an 8 x 8” square baking pan with parchment paper on the bottom and up the sides.

Place the baking chocolate in a large microwave safe bowl.  Melt in the microwave in 30-second increments, whisking after each, until completely smooth.  Whisk or blend in the nut butter, coconut oil, sugar, vanilla, and flax eggs.  

Add the almond flour, cacao powder, baking soda and salt to the chocolate mixture.  Mix well to fully combine.

Spread half the brownie batter in the prepared pan.  Scoop out spoonfuls of the nut butter mixture and flatten with your hands a bit. Arrange in a layer over the batter.  Cover with the remaining batter and spread evenly.  

Bake in the preheated oven for 20-22 minutes or until just set in the center.  After removing from oven, immediately sprinkle the chopped chocolate or gems over the top.

Allow the brownies to cool to room temp before cutting into squares. Chilling in the fridge or freezer will bring out a fudgy texture and make them easier to cut as well!

Which Nut Butters Work Best for These Brownies?

Using a “no-stir” nut butter works best.  For almond butter, I love Barney Butter bare smooth for how creamy and similar to peanut butter is is in texture.

If you only have natural nut butter that separates, the recipe will still work as long as you blend it very well before beginning.  It should have a consistent creamy texture for the best results.

I tried this recipe 3 ways – with almond butter, cashew butter, and peanut butter.  The peanut butter is not technically paleo but is absolutely delicious if you don’t follow paleo strict paleo.

The cashew butter has the most mild flavor, almost like a cookie dough.  You can also use a seed butter like sunflower butter or tahini with great results!

How To Store Paleo Brownies

I personally love how personally fudgy these brownies get after being chilled in the refrigerator.  You can also freeze them to keep longer, and then simply thaw in the fridge.

Just make sure you wait until they’re fully cooled before cutting – and preferably chilled for awhile to make it easier to cut them into neat squares.

I hope you’re ready for a seeeeriously delicious treat that everyone – paleo follower or not – will go wild over!  Get ready to swoon – let’s make these “peanut” butter stuffed brownies!

Fudgy “Peanut” Butter Stuffed Brownies {Paleo, Vegan}

Fudgy “Peanut” Butter Stuffed Brownies {Paleo, Vegan}

These incredible brownies are stuffed with a thick fudgy layer of nut butter for the dreamiest “peanut” butter stuffed brownies you’ll ever make! They’re gluten free, dairy free, vegan, egg free and insanely delicious!

Author: Michele Rosen

Prep Time: 20 minutes

Cook Time: 20 minutes

Cooling Time: 3 hrs

Course: baking, chocolate, Dessert

Cuisine: egg free, Gluten-free, Paleo, Vegan

Keyword: brownies, chocolate, egg-free, gluten free, paleo, vegan

Servings: 16 brownies

Print this Recipe

Did you make this recipe?

Leave a review

4.4 from 28 votes

Ingredients

Nut Butter Layer:

• 1 cup smooth nut butter almond, cashew, or peanut (not paleo) - no stir works best
• 1/2 cup maple sugar or coconut sugar
• 1 tsp pure vanilla extract
• 1 Tablespoons dairy free milk of choice

Brownie Batter:

• 2 Flax Eggs 2 Tbsp ground flaxseed mixed with 6 Tbsp water, allowed to sit for 10 mins*
• 4 oz baking chocolate unsweetened cut into pieces
• 1/3 cup nut butter of choice smooth, no stir works best
• 1/3 cup coconut oil refined
• 1 cup coconut sugar or maple sugar
• 1 tsp pure vanilla extract
• 2/3 cup blanched almond flour
• 1/3 cup raw cacao powder or unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 2 oz dark chocolate chopped or Hu kitchen gems

Instructions

Nut Butter Layer:

1. In a medium bowl, use a whisk or electric hand mixer to blend all the ingredients until a smooth cookie dough like mixture forms. Place in the refrigerator until ready to use.

Brownie Batter:

1. Prepare the flax eggs* as described in the ingredients and preheat your oven to 350° F. Line an 8 x 8” square baking pan with parchment paper on the bottom and up the sides.
2. Place the baking chocolate In a large microwave safe bowl. Melt in the microwave in 30-second increments, whisking after each, until completely smooth. Whisk or blend in the nut butter, coconut oil, sugar, vanilla, and flax eggs*.
3. Add the almond flour, cacao powder, baking soda and salt to the chocolate mixture. Mix well to fully combine.
4. Spread half the brownie batter in the prepared pan. Scoop out spoonfuls of the nut butter mixture and flatten with your hands a bit. Arrange in a layer over the batter. Cover with the remaining batter and spread evenly.
5. Bake in the preheated oven for 20-22 minutes or until just set in the center. After removing from oven, immediately sprinkle the chopped chocolate or gems over the top.
6. Allow brownies to cool to room temp before cutting into squares. Chilling in the fridge or freezer will bring out a fudgy texture and make them easier to cut as well. Enjoy!

Recipe Notes

*You can use 1 egg + 1 yolk (room temperature) instead of flax eggs, if you prefer.

Nutrition

Calories: 319kcal

Carbohydrates: 27g

Protein: 7g

Fat: 23g

Saturated Fat: 10g

Cholesterol: 1mg

Sodium: 108mg

Potassium: 264mg

Fiber: 4g

Sugar: 14g

Calcium: 42mg

Iron: 3mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo + Vegan Dessert Recipes?  Try One of These!

Triple Chocolate Fudge Brownies

Double Chocolate Cheesecake with Cookie Crust 

Espresso Chocolate Chip Cheesecake

Best Chewy Chocolate Chip Cookies

Almond Butter and Jelly Bars

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!