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Emerald Creek Recipe Book

Kiara’s irresistible, melt-in-your-mouth brownies.

 

Basic recipe

1 cup high quality baking chocolate
½ cup butter
3 eggs
1/2 cup light brown sugar
3 Tablespoons flour (optional)
In the microwave, melt the chocolate with the butter and a little bit of water.
Separate the whites from the egg yolks
Beat the 3 egg whites and reserve.
Beat the 3 egg yolks with the sugar until the mixture becomes lighter in color and slightly fluffy.
Slowly pour the melted chocolate and butter into the yolk and sugar.
Fold in the egg whites.
Optional: sprinkle 2 to 3 tablespoons of flour and fold in.
Line a medium size baking pan with tin foil. Spray with cooking oil.
Pour the batter in.
fill a large baking pan one third to half way up with water.
Gently set the small pan in the large pan with water.
Bake for 15 minutes at 350 degrees.
let it cool, then cover with ganache. Place in refrigerator. Remove from refrigerator 1 to 2 hours before serving.

 

Holiday version

Add 2 teaspoons allspice to the flour, or directly into the melted chocolate and butter if you’re foregoing the flour.

 

Ganache

Bring one cup heavy cream to a boil.
Immediately remove from the stovetop and whisk in one cup high quality baking chocolate.
Pour over the cooled-down cake, then refrigerate before serving.

 

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