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3.14.20

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

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Vegan Egg Free

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
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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!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Melissa says

    March 14, 2020 at 10:50 am

    Looks amazing! Can you sub flax egg for regular egg 1:1?

    Reply
    • Brianna says

      April 5, 2020 at 11:17 am

      Melissa, did you try with a real egg?

      Reply
  2. Brittany Audra @ Audra’s Appetite says

    March 14, 2020 at 11:34 am

    I can’t get over how thick that nut butter layer is! Can’t wait to try these 🙂

    Reply
  3. Lisa says

    March 14, 2020 at 8:07 pm

    Hi Michelle, Can I use egg? If so, how many?

    Reply
  4. Marie Lovallo says

    March 21, 2020 at 1:25 pm

    The nut butter brownies were delicious.
    Thanks for a great recipe.

    Reply
  5. Sue says

    March 30, 2020 at 1:51 pm

    5 stars
    I made these last night and chilled in the refrigerator overnight. Had one after lunch. Amazing! This is the best recipe! Chocolate and peanut together is a match made in heaven. Thank you for another great recipe.

    Reply
  6. Anne says

    March 31, 2020 at 2:55 am

    5 stars
    Amazing recipe please add more.

    Reply
  7. Sue says

    March 31, 2020 at 2:45 pm

    5 stars
    These are fabulous! Besides chocolate and peanut butter, I love chocolate and mint. How about the brownie filled with some kind of creamy mint filling, maybe using coconut cream? It’s something to think (and dream!) about.

    Reply
  8. Lea says

    April 9, 2020 at 8:41 am

    5 stars
    My super picky kids AND dad devoured this in two days and asked me to make more. Best recipe ever!

    Reply
  9. boxnovel says

    April 25, 2020 at 12:34 am

    Fudgy eats Piesut butter butter stuffed peanuts very delicious and nutritious. I will learn to make this dish.

    Reply
  10. Jessica says

    April 25, 2020 at 12:20 pm

    These are delicious! I wasn’t sure how they would turn out but I was very impressed and would definitely make again. Very fudgy and wonderful!

    Reply
  11. Amanda says

    May 27, 2020 at 8:59 pm

    Hi! Can I use another flour, such as gluten free baking flour, in place of the almond flour?

    Reply
    • Darcie says

      June 9, 2020 at 9:37 pm

      I also would like to know if can sub another gluten free flour instead of almond flour? Thank you

      Reply
      • Jules says

        July 23, 2020 at 10:03 am

        I would also like to know this. Thanks!

        Reply
  12. Amy says

    July 19, 2020 at 3:53 pm

    Wondering if there is any way to take down on the coconut sugar in the recipe to make more of a dark chocolatey flavour? 1 1/2 cups of sugar plus the chocolate seems like quite a bit for my taste, I just don’t want to risk losing the texture or anything…. thanks in advance!

    Reply
  13. SarahS says

    December 3, 2020 at 12:58 pm

    5 stars
    WOW, SOOOOO GOOD!! These taste like actual brownies from the good ol’ days (before food sensitivities took over) but without the guilt 🙂 I used granulated allulose and coconut sugar, and for the nut mix I did 1/2 cashew butter and 1/2 almond butter. Next time I will go a little lighter on the sugar as they were very sweet. I also cooked for closer to 35 mins as they were still very soft when I took out after 25. I think some homemade coconut milk ice cream is in order to serve w/ this 😉 thank you for sharing!

    Reply
  14. Christie says

    January 16, 2021 at 2:08 pm

    Would love to know another flour to use as my family is unable to have nuts due to allergies.

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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