Gluten-Free Peanut Butter Stuffed Brownies

A profile shot of the layered peanut butter brownie.

5 from 3 reviews

Nothing in this world is better than chocolate and peanut butter together and that’s why these Gluten-Free Peanut Butter Stuffed Brownies are the absolute best. They’re a decadent treat that’s on the healthier side by using almond flour, coconut oil and dark chocolate. That means they’re also grain-free, dairy-free and Paleo, while still being totally delicious. 



For Brownie Layer:

For PB Layer:


  1. Preheat oven to 350ºF and grease an 8″ baking dish and line with a parchment paper sling.
  2. In a double boiler, melt together ¼ cup chocolate chips and coconut oil.
  3. Pour chocolate mixture into a large bowl and add in coconut sugar. Whisk together, and let the mixture cool slightly, about 3 minutes.
  4. Add in the eggs and vanilla extract and whisk together vigorously, about 1 minute until the mixture has lightened and thinned out.
  5. In a small separate bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking soda, and salt until there are no clumps remaining in the flour.
  6. Add the dry ingredients into the wet, along with the remaining ½ cup chocolate chips and mix together until just combined.
  7. Pour half of the batter in the prepared baking dish.
  8. Add peanut butter, maple syrup and almond flour into a small bowl and gently mix the ingredients together. Immediately pour the peanut butter mixture on top of the brownie batter, and spread it into an even layer. 
  9. Working quickly, add the remaining brownie batter on top in an even layer.
  10. Bake in the preheated oven for 25 minutes, or until the brownies have puffed up.
  11. Let cool completely. Slice into 16 squares.


  1. Make sure to use dairy-free chocolate to make this fully dairy-free.
  2. Feel free to swap in almond butter to make these Paleo-friendly.

Keywords: Gluten-free Peanut Butter Stuffed Brownie

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Cook Time
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Author: Lexi



Recipe Notes

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