Description
Delicious and healthy peanut butter stuffed brownies that are gluten-free, dairy-free, and contain no refined sugar. These brownies combine rich cocoa flavors with a creamy peanut butter filling for a satisfying treat that’s both nutritious and indulgent.
Ingredients
Brownie Batter
- 1/2 cup melted coconut oil or melted vegan butter
- 1/2 cup creamy almond butter or peanut butter
- 1/2 cup maple syrup
- 1/3 cup coconut sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 cup oat flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/3 cup dark chocolate chips or chopped chocolate (optional)
Peanut Butter Filling
- 3/4 cup natural creamy peanut butter
- 2 tbsp maple syrup
- 2 tbsp coconut flour (or oat flour)
- Pinch of salt
Instructions
- Preheat the oven: Set your oven to 350ºF (175ºC) and line an 8×8 inch pan with parchment paper to prevent sticking and allow for easy removal of brownies.
- Prepare brownie batter: In a large mixing bowl, whisk together the melted coconut oil (or vegan butter), creamy almond or peanut butter, maple syrup, coconut sugar, eggs, and vanilla extract until the mixture is smooth. Then add the unsweetened cocoa powder, almond flour, oat flour, sea salt, and baking soda. Stir everything until just combined. If using, gently fold in the dark chocolate chips for extra gooeyness.
- Make the peanut butter filling: In a separate bowl, mix the natural creamy peanut butter, maple syrup, coconut flour (or oat flour), and a pinch of salt until the mixture thickens and becomes scoopable, resembling a dough consistency.
- Assemble the brownies: Spread half of the brownie batter evenly into the prepared pan. Roll the peanut butter filling into large balls, flatten them, and press them out on top of the brownie layer, covering as much surface area as possible. Then, top with the remaining brownie batter and smooth the top with a spatula.
- Bake the brownies: Place the pan in the oven and bake for 26 to 28 minutes, or until the top is set and a toothpick inserted near the edge comes out mostly clean. It’s okay if the center is slightly fudgy.
- Cool and serve: Allow the brownies to cool completely in the pan to firm up. For cleaner cuts, chill the brownies in the refrigerator before slicing. Store leftovers in an airtight container in the fridge for up to one week or freeze for up to two months.
Notes
- For a vegan version, use a flax egg or another egg substitute instead of regular eggs.
- You can swap the peanut butter in the filling for any nut or seed butter of your choice.
- If you prefer sweeter brownies, you can increase the amount of maple syrup slightly.
- Chilling the brownies before slicing helps achieve cleaner, neater pieces.
- If you don’t have oat flour, you can make your own by blending rolled oats until fine.
- Use date-sweetened or coconut sugar sweetened chocolate chips for an even healthier treat.
