Photos credit: N. Hannibal

Chocolate Brownies de l'Amour

by Elias

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 (surrounding choc-heart brownie in first pic):
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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