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Peanut Butter Stuffed Brownies

Enjoy a treat that’s as nourishing as it is delicious: Luke Hines’ peanut butter stuffed brownies.

By his own admission, this is one of our 2025 WBSI Ambassadors’ favourite recipes!

Recipe makes 10-12 pieces

• 1 cup (260g) smooth peanut butter
• coconut oil, if needed
• 250g dark chocolate (70-80 per cent cacao), roughly chopped
• 125g grass-fed unsalted butter
• 1 cup (150g) granulated coconut sugar
• 1 cup (150g) Gluten-free flour blend
• 1 tsp vanilla bean paste or extract
• Sea salt
• 4 large free-range eggs, at room temp, whisked
• 3/4 cup (185 ml) pure maple syrup

Get started by preheating your oven to 180°C (350°F) and line the base and sides of two 20cm (8 inch) square cake tins or brownie pans with baking paper

For the peanut layer, place the smooth peanut butter in a small saucepan over low heat and stir until it has softened and is runny enough to pour. If it’s too stiff, add a splash of coconut oil to the mixture to loosen it up a little. Pour the peanut butter into one of the prepared cake tins and transfer to the freezer for 30 minutes or until completely firm.

For the brownie batter, place the chocolate and butter in a small saucepan over low heat and stir for 4-5 minutes, or until completely combined, velvety and smooth.

Meanwhile, in a bowl, combine the coconut sugar, flour blend, vanilla and a generous pinch of salt and whisk well to combine. Pour in the chocolate mixture and stir to mix well. Finally, add the 4 whisked eggs and maple syrup, then use a spatula or wooden spoon to mix to a thick, wet batter.

Spread half the batter over the base of the second lined tin, then carefully place the pre-frozen slab of peanut butter on top, working quickly so it doesn’t melt in your hands. Press it into the batter gently so a little of the batter squeezes out of the edges. Top with the remaining batter, spreading so you get all-over coverage of the peanut butter layer.

Transfer to the oven and bake for 30-35 minutes or until the brownie is lovely and glossy on top and cooked through. I prefer my brownies slightly underdone and a bit gooey, but feel free to cook for slightly longer for a firmer finish.

Cool the brownies in the pans for 15 minutes, then carefully turn them out onto a wire rack to cool a bit more before slicing. Enjoy your brownies warm with a dollop of yoghurt, ice-cream or cream and some fresh berries too if you like.