These super fudgy chocolate chip blondies are stuffed with a thick layer of nut butter for the dreamiest “peanut” butter stuffed blondies you’ll ever make! They’re gluten free, dairy free, vegan, and egg free.
Make sure to grab my book – Paleo Baking at Home – for more grain free and Paleo baking recipes that taste just like the classics!
If you loved my “peanut” butter stuffed brownies you’ll go absolutely wild for these stuffed blondies too!
I couldn’t get enough of the brownies and went through two batches in an obscene amount of time. Oops!
But instead of taking a break once the second batch was gone, I decided to make a blondie version! And WHOA! My family and I went totally wild over them.
A few of us claimed this was the absolute BEST baking recipe I’ve ever made! I hate to play favorites, but right now these blondies have my heart 🙂
What You Need to Make “Peanut” Butter Stuffed Blondies
The ingredients are basic and the result is intensely delicious! Here’s what you’ll need to prepare the blondies:
- Creamy nut butter (this can be almond, cashew, or actual peanut butter!)
- Coconut sugar, or maple sugar
- Pure vanilla extract
- Dairy free milk
- Flaxseed meal (to make a flax “egg”)
- Coconut oil, refined
- Pure maple syrup
- Blanched almond flour
- fine sea salt
- Baking soda
- Dark chocolate chips, or chopped chocolate (Hu Kitchen brand to keep it paleo)
How to Make “Peanut” Butter Stuffed Blondies
Start with the nut butter layer first. In a medium bowl, use a whisk or electric hand mixer to blend all the ingredients until a smooth cookie dough like mixture forms. Place in the refrigerator until ready to use.
For the blondie batter, prepare the flax egg. Mix 1 Tbsp flaxseed meal with 3 Tbsp water and allow the mixture to sit for 10-15 minutes until thickened.
Meanwhile, preheat your oven to 350° F and line an 8 x 8″ square metal baking pan with parchment paper.
Whisk together the coconut oil, maple syrup and sugar until very smooth. Add in the vanilla and the flax egg and mix until smooth. Add the almond flour, baking soda, and salt and whisk until fully combined, then fold in the chocolate chips.
Spread half of the mixture in the bottom of the prepared baking pan. Scoop out spoonfuls of the nut butter mixture and flatten with your hands a bit. Arrange in a layer over the batter. Cover with the remaining batter and spread evenly.
Bake in the preheated oven for 20-22 minutes or until golden brown and set in the center. The center will appear extremely soft but will firm up as it cools.
Cool the pan on a wire rack for at least an hour, then transfer to the refrigerator to speed up cooling. Due to the coconut oil content, these blondies have their best fudgy texture after being refrigerated.
After being chilled, cut the blondies into 16 squares and serve. Store leftovers covered in the refrigerator for up to one week, or freeze for up to one month. You can thaw in the refrigerator or at room temperature. Enjoy!
Choosing the Right Nut Butter for these Blondies
Any thick creamy nut or seed butter will work for this recipe.
No-stir is preferred since it doesn’t separate easily, but if you don’t have that, you can use anything as long as you mix it well first.
If you don’t need to stick to strict paleo, you can go for actual peanut butter – no judgement here! You can also use almond butter, cashew butter, sunflower seed butter, walnut butter, etc.
Keep in mind that some nut butters have stronger flavors than others, so something like sunflower seed butter will takeover the flavor much more so than almond or cashew butter. The recipe is pretty forgiving, and, no matter which nut butter you use, the end result will be delicious!
How to Store Peanut Butter Stuffed Blondies
The blondie batter I used here is very similar to my fudgy paleo and vegan chocolate chip blondies.
It has a high coconut oil content and therefore is best stored in the refrigerator. Keeping the blondies chilled makes them easier to cut, and also SUPER fudgy!
They can also be covered and frozen too. Simply thaw them in the refrigerator before serving.
Due to how TASTY these blondies are, they aren’t bound to last long no matter where you store them! Make sure you hide a few for yourself – I know you’re absolutely going to love them!
“Peanut” Butter Stuffed Blondies {Paleo, Vegan}
“Peanut” Butter Stuffed Blondies {Paleo, Vegan}
Ingredients
Nut butter layer:
- 1 cup smooth nut butter almond, cashew, or peanut (not paleo) - no stir works best
- 1/3 cup coconut sugar or maple sugar
- 1 tsp pure vanilla extract
- 1 Tbsp dairy free milk of choice
Blondie batter:
- 1 flax egg - 1 Tbsp ground flaxseed mixed with 2.5 Tbsp water - allow to sit for 10-15 mins*
- 1/2 cup coconut oil refined, melted
- 1/3 cup coconut sugar or maple sugar
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 3/4 cups blanched almond flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 3/4 cup dark chocolate chips or chopped chocolate
Instructions
Nut butter Layer:
-
In a medium bowl, use a whisk or electric hand mixer to blend all the ingredients until a smooth cookie dough like mixture forms. Place in the refrigerator until ready to use.
Blondie batter:
-
Prepare the flax egg as described above, begin to prepare the batter while waiting.
-
Preheat your oven to 350° F and line an 8 x 8" square metal baking pan with parchment paper.
-
Whisk together the coconut oil, maple syrup and sugar until very smooth. Add in the vanilla and the flax egg and mix until smooth. Add the almond flour, baking soda, and salt and whisk until fully combined, then fold in the chocolate chips.
-
Spread half of the mixture in the bottom of the prepared baking pan. Scoop out spoonfuls of the nut butter mixture and flatten with your hands a bit. Arrange in a layer over the batter. Cover with the remaining batter and spread evenly.
-
Bake in the preheated oven for 20-22 minutes or until golden brown and set in the center. The center will appear extremely soft but will firm up as it cools.
-
Cool on a wire rack for at least an hour, then transfer to the refrigerator to speed up cooling. Due to the coconut oil content, these blondies have their best fudgy texture after being refrigerated.
-
After being chilled, cut the blondies into 16 squares and serve. Store leftovers covered in the refrigerator for up to one week, or freeze for up to one month. You can thaw in the refrigerator or at room temperature. Enjoy!
Recipe Notes
*Feel free to sub in a regular egg for the flax egg if you prefer.
Nutrition
Shop Products and Ingredients:
Want More Paleo + Vegan Desserts? Try one of These!
Fudgy “Peanut” Butter Stuffed Brownies
Thick and Chewy Snickerdoodles
Vanilla Cheesecake with Chocolate Chip Cookie Crust
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I have your new cookbook! And I love it! I’m curious about yeast. Is there a brand you like to use? I bought some on Amazon to make the bagels and though the flavor was good, the consistency wasn’t. But I have to admit I have never made anything with yeast that has turned out correct. ??♀️??♀️ Maybe just me! Thanks!
Hi,
Can I use an actual egg? I’m out of flax. Thanks.
I made theseBlondie Bars, they are soooooo rediculously good. I believe I baked mine for 15 minutes longer but my oven never bakes anything in the time it is expected.
I tried this recipe and another almond flour blondie recipe from a different blog and both turned out suuuuper gooey. They formed a crust on top and appeared to be done after the appropriate cooking time, but the interior was gooey even after sitting in the fridge. Any tips?
Can you sub coconut flour for almond? Didn’t realize I am all out of almond flour 🙁
These are superb. Mine didn’t look fully cooked except on the outer edges, but they firmed up nicely since there is a good bit of coconut oil. I also used crunchy peanut butter because I love the texture and tolerate PB just fine. Highly recommend.
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The first time I learned how to make this dish, I used to eat it and it was really delicious.
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These are insane. SO SO SO GOOD. I have made them four times this quarantine. The first time I made them I used honey almond butter and also cacao nibs and crushed pecans. THEY WERE AMAZING. My boyfriends family said they couldnt tell they are “healthy”. Second time I used peanut butter and it was wayyyyy too peanutbuttery for my liking. I also cooked them for about 30 minutes and then dont even try putting them on a cooling rack. The first time i tried they fell apart. I just let them cool down and then put the whole dish in the fridge overnight. Thank you so much for this recipe!!!
Can I use an actual egg?
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