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!
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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}
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:
-
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:
-
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.
-
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 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
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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
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Looks amazing! Can you sub flax egg for regular egg 1:1?
Melissa, did you try with a real egg?
I can’t get over how thick that nut butter layer is! Can’t wait to try these 🙂
Hi Michelle, Can I use egg? If so, how many?
The nut butter brownies were delicious.
Thanks for a great recipe.
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.
Amazing recipe please add more.
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.
My super picky kids AND dad devoured this in two days and asked me to make more. Best recipe ever!
Fudgy eats Piesut butter butter stuffed peanuts very delicious and nutritious. I will learn to make this dish.
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!
Hi! Can I use another flour, such as gluten free baking flour, in place of the almond flour?
I also would like to know if can sub another gluten free flour instead of almond flour? Thank you
I would also like to know this. Thanks!
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!
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!
Would love to know another flour to use as my family is unable to have nuts due to allergies.
I find It really useful & it helped me out a lot.
Decadent! Served to company last night and they were shocked to learn it was a paleo recipe. I cut and served after chilling in the fridge which we loved.
Good post guys!!!
Good post guys!!!!
Decadent! Last night I served it to company, and they were surprised to hear it was a paleo meal. China Glass mosaic tile Manufacturers
These were so so good! We had to cook a little longer as they were still goupy in the middle. We used regular peanut butter. Will definitely make again. Unreal!
If you mix cashew and almond butter 50/50 it tastes a lot like peanut butter and is still paleo.
I’ve been wanting to make these every since you posted them and today, my daughter and I finally did! They are everything I hoped they’d be and more! My hubby RAVED over them and said they’re the richest brownie he’s ever eaten. We used regular pb for these and the flax eggs. Definitely a keeper! 🎉
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Soooo yummy!! We loved these. I even cut the coconut sugar in half, and they were still delicious.