These decadent Peanut Butter Stuffed Brownies, no bake and no dates, are rich and fudgy with a Reese-like peanut butter cream, dairy free, gluten free, flour-free, refined sugar free. Add a peanut layer for extra Snicker's crunch.
Peanut butter stuffed brownies are no bake, made with 6 ingredients, and as always, dairy free, gluten free and egg free. These stuffed peanut butter brownies are made of a no bake brownie layer, with a peanut butter filling for brownies in between. This creamy peanut butter filling made of yogurt and peanut butter. They are ready in 15 minutes or less and are easy to store in the freezer long term.
Like my other no bake recipes, these brownies with peanut butter are high in protein and fiber and are made with wholesome ingredients. I received a request on social media recently to make more desserts without dates. This one is without dates!
Ingredients
- Almond flour. Almond flour is best for flavor, but you can use oat flour instead. You can make oat flour by simply dry blending rolled oats. If you use oat flour, use ¼ less as oat flour is way more absorbent than almond flour.
- Cocoa powder. Unsweetened cocoa, cacao powder or dutch processed all work.
- Peanut butter. Or any nut butter or seed butter.
- Maple syrup. I used maple syrup here, but you can sweeten these brownies with dates if you want, use my date paste recipe here.
- Milk is crucial for the recipe's structure.
- Yogurt. Use your favorite yogurt - the higher the fat, the creamier your filling. I used cashew yogurt. If you don't need these cups to be dairy free, use plain Greek yogurt.
- Chocolate chips are optional. You can fold them into the brownie batter, or melt them and add them as a chocolate glaze to final brownies.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make PB Stuffed Brownies
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: To a bowl, add the brownie ingredients.
Step 2: Stir into a batter and press into a parchment-lined loaf pan. Level off the surface and put the loaf pan in the freezer to harden the brownie until it can be sliced in half, maybe 15 minutes.
Tip: When mixing the brownie dough, start without the milk. Add the milk, 1 tablespoon should be enough but you can add another or half of one if needed. You want to keep the dough dry so it is easy to mold into the loaf pan.
Step 3: To make the creamy center, add the peanut butter cream filling ingredients to a bowl, and stir until creamy.
Step 4: Cut the chocolate brownie base in fours or in eighths. Spread the peanut butter filling on half of them. Then put the other brownie slab on top. enjoy!
Pro-tip: Make the peanut butter cream super creamy by popping it for 30 seconds in a blender - I have a small wildside jar that I use with my Blendtec that makes it easy to blend up small amounts.
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Recipe Tips
- Make sure the brownie batter is moldable. If it is too wet, add more flour; if it is too dry, add more milk.
- If the peanut butter is dry and hard, microwave it in 10-second increments and stir until creamy. Add a little olive oil if needed.
- Use your favorite chocolate chips or chocolate bar to melt for the top. You only need the coconut oil to make it more like a Chocolate Magic Shell and easy to snap.
Variations
- Add chocolate glaze to top.
- Sprinkle peanuts on filling before putting top brownie layer on.
Storage
Store the brownies in the refrigerator for 2 days. Freeze for up to three months.
FAQS
No, these brownies do not have the ingredients needed to bake. These are a no bake brownie recipe only.
Absolutely! Any nut or seed butter can be used instead of peanut butter in this recipe.
More No Bake Treats
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📖 Recipe
Peanut Butter Stuffed Brownie (no bake)
Equipment
- Mixing bowl
Ingredients
brownie dough
- 1 ½ cup almond flour
- ½ cup cocoa
- ⅓ cup peanut butter
- ⅓ cup maple syrup
- 1 teaspoon vanilla
- 1 tablespoon milk optional
cream filling
- ¼ cup yogurt
- ¼ cup peanut butter, runny
- 1 tablespoon maple syrup
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Instructions
Make the brownies
- To a bowl, add the brownie ingredients and stir into a batter.1 ½ cup almond flour, ½ cup cocoa, ⅓ cup peanut butter, ⅓ cup maple syrup, 1 teaspoon vanilla, 1 tablespoon milk
- Stir into a batter and press into a parchment-lined loaf pan. Level off the surface with a cup and put in the freezer while you make the creamy filling.
PB Cream filling
- Add cream ingredients to a bowl, and stir until creamy.¼ cup yogurt, ¼ cup peanut butter, runny, 1 tablespoon maple syrup
- Cut the chocolate brownie base in fours or in eighths. Spread the peanut butter filling on half of them. Then put the other brownie slab on top.
- Eat them with a squishy creamy center!
Storage
- Keep the no bake treats in a sealed container for 2 days in the refrigerator, and then freeze for up to 3 months.
Notes
- Make sure the brownie batter is moldable. If it is too wet, add more flour; if it is too dry, add more milk.
- Blend the cream instead of just stir it together for a more smooth texture.
- Add peanuts on top of the cream before adding the brownie top for added crunch.
Dee Dine says
These stuffed brownies are huge, no bake and ready in 15 minutes!