Peanut Butter Stuffed Brownie Bites (Gluten-Free)

Peanut Butter Stuffed Brownie Bites (Gluten-Free)

This is going to sound obvious to most of you (Hi Captain Obvious! đź‘‹), but... PEANUT BUTTER IS FREAKING AMAZING!!! 

I have been found sitting at my desk with nothing but a spoon and a jar of peanut butter (and my computer), in bliss mode: happily typing away and slowly savoring my snack. 

The other great thing about peanut butter? It's best friends with chocolate. And since chocolate is my favorite food (hey, it is a food!), peanut butter automatically makes it onto my list of favored flavors. What better way to bring those two together than in little brownie bites! 

Peanut Butter Stuffed Brownie Bites (Gluten-Free)
Peanut Butter Stuffed Brownie Bites (Gluten-Free)

These brownie bites really do it for me because they are rich and sweet, but also have a touch of salt which makes everything pop. I used FatWorks' Ghee in these brownies, and it's great for baking: it has a truly buttery taste, and their ghee is grass-fed so I feel great about using it. It makes brownies super fudgy, and I love a fudgy brownie! (Don't give me any of that cakey stuff and tell me it's a brownie... that's cake. Still delicious, but cake.)

So, my advice to you on this lovely Tuesday morning: make brownies, include peanut butter, and give ghee a try. You'll be one happy camper just like me! 

Peanut Butter Stuffed Brownie Bites (Gluten-Free)

FatWorks provided me with product for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! FatWorks helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.  

Peanut Butter Stuffed Brownie Bites (Gluten-Free)

Published July 11, 2017 by
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Yields: 24   |    Total Time: 50 minutes


  • 1 1/2 cups almond flour
  • 3/4 cup cocoa powder
  • 3/4 cup coconut sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 3 large eggs
  • 5 tablespoons ghee, melted (but not hot)
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter


  1. Preheat oven to 350°F, and prepare a mini muffin pan with mini cupcake liners.
  2. In a medium mixing bowl, whisk together the dry ingredients (almond flour, cocoa powder, coconut sugar, salt, and baking powder) until few clumps remain (small clumps are ok).
  3. In a second mixing bowl, mix the eggs, ghee, and vanilla extract. Whisk until combined.
  4. Add wet ingrdients to dry, and stir until a batter forms and only a few clumps remain.
  5. Scoop 1 tablespoon of batter into each cupcake liner. Use a spoon to make a shallow divot in the center of each: this is where you’ll put the peanut butter. Now, use a clean spoon to scoop 1 teaspoon of peanut butter into each divot. Then, scoop a scant tablespoon of batter over top of the peanut butter.
  6. Bake 15 to 20 minutes, or until a tooth pick inserted into the middle of a brownie bite comes out clean. Allow to cool for 10 minutes.