Big Shot Chocolate-Almond Fudge Brownies (Gluten-Free & Amazing)

Bowie, via Ffffound


There is something innately satisfying about a big, chocolate-y chunk of homemade brownie.

This is my take on the Choctacular Brownies recipe over at Vegan Baking (which, by the way, is a jaw-dropping resource for dairy free bakers; vegan croissants, anyone?).

My version is gluten-free, giving the recipe a knockout combo of body friendliness: dairy free, egg free, gluten-free, soy free. Boom! You’d never know that there aren’t any of the traditional ingredients in there, though. The brownies cook up moist & fudgy with a chewy edge. Delicious.

I call ’em Big Shot Brownies because they may be my greatest culinary victory so far ♥ you might want to double the recipe!


Big Shot Vegan Chocolate-Almond Fudge Brownies (Gluten-Free & Amazing)


1/4 cup rice milk
3 tbsp tapioca flour
1/3 cup refined (deodorized) coconut oil
1/3 cup rice bran oil (or canola, sunflower)
1/3 cup unsweetened applesauce
1 1/4 cups raw sugar
1 tsp vanilla extract
1/2 tsp sea salt
1/2 tsp xanthan gum
2/3 cup cocoa powder
2/3 cup brown rice flour
1/3 cup coconut flour
1/3 cup raw almonds, roughly chopped


What to do:

Preheat oven to 180 C. Lightly grease a round cake pan and set aside.

In a small bowl, add tapioca flour and whisk in the rice milk until smooth. Set aside.

In a medium saucepan, add oils, sugar, vanilla, salt and tapioca mixture. Heat over a low heat for a few minutes, stirring frequently, until coconut oil is melted. Transfer mixture to a large mixing bowl.

Sift cocoa powder, brown rice flour, coconut flour and xanthan gum into a small bowl.

Add 1/2 cup dry mixture and chopped almonds to the wet mixture and whisk until combined. Add remaining dry ingredients and mix well with a heavy spoon until combined. The mixture should be nice and thick.

Spoon batter into prepared pan and spread evenly. Bake 30-35 mins, until inserted knife comes out clean.

Let sit for an hour* to cool and set before removing from cake pan and slicing.

Store in an airtight container for up to 5 days.

Makes 8 big wedges.


* An hour?! An hour. Step away from the brownie. The cooling off period is vital for two reasons: a) If you can’t be patient, the brownie might break up a little during removal and b) the chew factor won’t have settled in yet and, as brownie connoisseurs know, chew factor is key.



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