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A profile shot of the layered peanut butter brownie.
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5 from 10 votes

Gluten-Free Peanut Butter Stuffed Brownies

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. 
Prep Time15 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: Paleo
Diet: Gluten Free
Keyword: Gluten-free Peanut Butter Stuffed Brownie
Method: Baking
Servings: 16
Author: Lexi's Clean Kitchen


For Brownie Layer:

  • 1/3 cup coconut oil or grass-fed butter
  • 3/4 cups dark chocolate chips divided
  • ¾ cup coconut sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup 75 grams almond flour
  • 1/2 cup 60 grams grams tapioca flour
  • 1/3 cup 30 grams unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • Pinch of salt

For PB Layer:

  • 3/4 cup creamy peanut butter
  • 1/3 cup maple syrup
  • cup almond flour


  • Preheat oven to 350ºF and grease an 8″ baking dish and line with a parchment paper sling.
  • In a double boiler, melt together ¼ cup chocolate chips and coconut oil.
  • Pour chocolate mixture into a large bowl and add in coconut sugar. Whisk together, and let the mixture cool slightly, about 3 minutes.
  • Add in the eggs and vanilla extract and whisk together vigorously, about 1 minute until the mixture has lightened and thinned out.
  • 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.
  • Add the dry ingredients into the wet, along with the remaining ½ cup chocolate chips and mix together until just combined.
  • Pour half of the batter in the prepared baking dish.
  • 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. 
  • Working quickly, add the remaining brownie batter on top in an even layer.
  • Bake in the preheated oven for 25 minutes, or until the brownies have puffed up.
  • Let cool completely. Slice into 16 squares.


Make sure to use dairy-free chocolate to make this fully dairy-free.
We recommend sticking to a peanut butter labeled as "creamy". Avoid using peanut butter that is really drippy and thin. Feel free to skip out on the peanut butter and use either almond butter or cashew butter here. Sunflower seed butter will not work as it will likely interact with the baking soda in the recipe and can turn green.
These brownies can sit at room temperature for up to two days but can be stored for longer in the refrigerator (about a week). These freeze really well. We suggest freezing in an air-tight container for no more than 3 months.