#ericlanlard

Reese's Peanut Butter Cups & Oreo Chocolate Brownies!

This is my version of Eric Lanlard's Devilish Chocolate Brownies with a twist.

The below recipe is taken from Eric Lanlard's book Chocolat but a few extra steps to make my it my own!

Eric Lanlard is quite a charming fellow, I had the honour of watching him cook at the Cape Town Good Food & Wine Show in 2013.

Recipe

Makes 16 Preparation time: 10 minutes Cooking time: 30 minutes 150g unsalted butter, plus extra for greasing 2 tsp vanilla paste or extract 150g golden caster sugar 3 eggs, beaten 75g plain flour 2 tbsp cocoa powder 1 tsp salt Replace the 100g dark chocolate chips with Reese's Peanut Butter Cups and Cadbury's Oreo Chocolate Slab which I found at the Spar in Rosmead Avenue Cape Town. Preheat the oven to 180 (160 for fan).  Grease a 19cm square shallow baking tin and line the base with baking paper. You wont need to melt the chocolate, butter and vanilla together in a heatproof bowl as per his recipe. Beat in the eggs, then sift in the flour, cocoa and salt and fold it until the mixture is smooth and glossy.  Now break up the peanut butter cups and Oreo chocolate and add it to the mixture. Pour the mixture into the prepared tin and level the top.  Bake in the oven for 25 minutes, or until the top starts to crack but the centre remains gooey. Turn off the oven and leave the brownies inside for a further 5 minutes before removing.  Leave to cool completely in the tin. As its as simple as that, yes I know, not very healthy at all but given that it's Christmas tomorrow lets all indulge a little!