Chocolate Brownies de l’Amour

Choc Brownie

  • 2 cups plain flour sifted
  • 1 cups white sugar
  • 3 tbsp Maple syrup
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup water
  • 1/2 Soy or rice milk
  • 6 tbsp melted vegan margarine
  • 1 tsp vanilla extract
  • 2 tsp egg replacer mixed with 4 tbsp of water


  • 1/2 cup sugar
  • 1/2 cup water

Strawberry syrup 

  • 5 strawberries
  • 1/4 cup of sugar
  • 1/4 cup of water
  • 1 tsp red balsamic vinegar


Preheat the oven to 180 deg C.
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, soy milk, melted margarine, egg replacer, maple syrup and vanilla; mix until well blended. Spread evenly in a 20cm x 30cm baking pan.

Bake for 20 to 25 minutes in the preheated oven, you can use a toothpick to check if the brownie is cooked through. Cut the brownie into heart shape.

For the topping, heat the equal amounts of sugar and water in a saucepan at a medium to high heat. Gently stir frequently. Cook sugar and water until it forms a toffee. Let mixture cool down for several minutes. Slowly drizzle mixture over a wooden spoon handle (if the mixture is at the right temperature it will drizzle finely and set.) This procedure can get quite messy and takes a bit of practice so have fun practicing!

For the strawberry syrup, finely chop strawberries then add all ingredients into a small pot over a medium heat. Stir until mixture becomes a thick syrup consistency. Run mixture through a fine sieve. Ready to garnish the choc-heart brownie.

You can also sift a small amount of vegan chocolate powder over the brownie for the finishing touch.

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