Peanut Butter Stuffed Brownie (no bake)

peanut butter stuffed brownie batter in a loaf pan.

5 from 1 vote

Peanut Butter Stuffed Brownie (no bake)

These decadent Peanut Butter Stuffed Brownie, 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.

Prep Time10

Cook Time5

Total Time15

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 285kcal

Author: Dee Dine

Equipment

Mixing bowl
Loaf Pan

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

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.

Nutrition