Healthy Peanut Butter Stuffed Brownies (Gluten-Free, Dairy-Free, No Refined Sugar) Recipe
Introduction
These Healthy Peanut Butter Stuffed Brownies offer a rich, fudgy treat without gluten, dairy, or refined sugar. Perfectly balanced with peanut butter pockets, they satisfy your sweet tooth while keeping ingredients wholesome.
Ingredients
- 1 cup gluten-free flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1/2 cup peanut butter (or nut butter of choice)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking pan.
- Step 2: In a bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt until evenly combined.
- Step 3: In a separate bowl, beat the eggs, maple syrup, and melted coconut oil until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Step 5: Spread half of the batter into the prepared pan, smoothing it out evenly.
- Step 6: Drop spoonfuls of peanut butter over the batter, distributing them evenly.
- Step 7: Carefully spoon the remaining batter over the peanut butter, covering it as best as possible.
- Step 8: Bake for 25–30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
- Step 9: Allow the brownies to cool completely in the pan before slicing and serving.
Tips & Variations
- For a crunchier texture, sprinkle chopped nuts on top before baking.
- Use almond or cashew butter instead of peanut butter for a different flavor.
- If you prefer sweeter brownies, drizzle a little extra maple syrup over the batter before baking.
- Make sure not to overmix the batter to keep brownies tender and fudgy.
Storage
Store cooled brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat gently in the microwave for 10-15 seconds if desired, but they are delicious served cold as well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute with all-purpose flour if gluten is not a concern. The texture may be slightly different but still delicious.
Is it possible to make these brownies vegan?
To make this recipe vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, set for 5 minutes) and ensure your maple syrup and nut butter are vegan-friendly.
PrintHealthy Peanut Butter Stuffed Brownies (Gluten-Free, Dairy-Free, No Refined Sugar) Recipe
These Healthy Peanut Butter Stuffed Brownies are a delicious gluten-free and dairy-free treat made without refined sugar. Rich and fudgy with a creamy peanut butter center, they make for a perfect guilt-free dessert option that satisfies chocolate cravings while keeping ingredients wholesome and natural.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 brownies (3×3 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup gluten-free flour blend
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
Filling
- 1/2 cup peanut butter (or any nut butter of choice)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking pan with coconut oil or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt until well combined, ensuring no lumps remain.
- Whisk Wet Ingredients: In a separate large bowl, beat together the eggs, maple syrup, and melted coconut oil until smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until a thick brownie batter forms with no streaks of flour.
- Layer Batter and Peanut Butter: Pour half of the brownie batter evenly into the prepared baking pan. Drop spoonfuls of peanut butter over this layer, distributing it in small dollops across the surface.
- Top with Remaining Batter: Carefully spoon the remaining brownie batter over the peanut butter dollops, spreading evenly to cover the filling without disturbing it too much.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.
- Cool and Slice: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, slice into squares and serve.
Notes
- Use natural peanut butter without added sugar or salt for a healthier option.
- You can substitute peanut butter with almond butter or sunflower seed butter for different flavors.
- If you prefer a sweeter brownie, drizzle a little maple syrup on top before baking.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a more fudgy texture, slightly underbake and cool completely before slicing.
Keywords: healthy brownies, peanut butter brownies, gluten free dessert, dairy free brownies, no refined sugar, healthy chocolate dessert, gluten free baking
