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! 👋), 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.


Paleo "Eggnog" Macadamia Butter

Trends seem to have taken over my mind (and time) lately. It all began with purchasing a book. Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue by David Sax puts logic behind the food trends that sometimes seem absurd. It's a surprisingly easy read for a non-fiction, with witty prose that make you start to wonder why the world is so obsessed with cupcakes. 

I was about halfway through David's book when a group of chefs from around the nation made a visit to Fresh Thymes Eatery. The group had been touring Boulder's restaurants non-stop, taste-testing dishes from local chefs. They were on a mission to find the next big menu item before it passed and became old news. Let me just say, we were pretty excited to have Fresh Thymes on the trend hit list. 

A few days after that I was asked to join a market research project looking for trends in recipes for an organic food company. I got giddy just listening to the project proposal. You want me to look at recipes? All day?!? (Not quite. I actually spent a lot more time doing analysis than recipe gawking, but it was still the perfect project). 

I was knee deep in trend searching when I thought of this recipe. "Eggnog" Macadamia Butter. It was a holiday experiment last December that, for the following few weeks, had me off on a frenzy of dessert-flavored nut butters. Pecan Pie. Almond Joy. Pumpkin Spice. Coconut Macaroon. Eggnog may be totally out of season now that it's July, but that doesn't change how much I love this recipe. 

While nut butters did not actually make anyone's list of top restaurant trends, I think it's safe to say from the explosion of blogger's writing about it and the number of new brands at the grocery store, that nut butters are on the rise. I actually think the only reason they don't make most trends lists is because nut butter isn't something you order at a restaurant (…yet…). Almond Butter used to seem pretty exotic. It was the "odd" alternative to peanut butter. These days, bloggers are spooning up flavors like cinnamon hazelnut butter from Scaling Back, or cocoa and toasted coconut almond butter from A Finn In The Kitchen. Anyone else drooling?

Macadamia might not be the first flavor you pair with eggnog, but it works like a charm. A spoon licking,  apple dipping charm. The butteriness of the macadamias lends a hand to the warming spices, and together they conjure up the flavors you find only once a year in the dairy isle. It's thick, sticky, dippy eggnog on a spoon. Or however you eat nut butter. 

Move over, peanut butter (you were never a nut butter anyways). We're moving on. 

Paleo "Eggnog" Macadamia Butter

Published July 10, 2014 by
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Yield: 1 cup   |    Active Time: 10 minutes


  • 2 cups raw macadamia nuts
  • 1/4 teaspoon (nutmeg)
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon honey
  • Dash salt

  • Directions:

    1. Place all ingredient in a high powered blender and blend on high until smooth. Store in an air-tight container or jar.