Ever since reading Twice Loved by Lavyrle Spence, I've always loved reunion stories. So when I started writing Every Deep Desire, I was so happy when I realized that ex-Green Beret Rafe Montfort and Juliet Capel (the hero and heroine) had not only once been married but they'd grown up together on a remote sea island off the Georgia coast known as the Isle of Grace.
This fact allowed me to weave in memories of their childhood adventures and show how, despite living in rural poverty, Rafe and Juliet were able to find happiness in their isolation. They spent hours watching the constellations trail across the night sky, picnicking in the Back Meadow, fishing barefoot in the creeks, and canoeing through the tidal estuaries that snaked across Juliet's land. And every time they met, Rafe carried contraband--a napkin holding his mother's brownies he'd stolen from her trailer's kitchen.
Rafe and Juliet spent hours lying in the grass, beneath the hot sun, eating melted chocolate and dreaming about their future. Unfortunately, their young marriage died a brutal death, leaving them both broken-hearted.
Now, eight years after disappearing form Juliet's life, Rafe returns to Savannah, GA. He's been released from prison and need's Juliet's help if he's to save everyone he loves--including his wife.
But as they learn to trust and love each other again, they have their memories to remind them of the joy they once shared, usually while eating brownies.
So here's the recipe for Tess Montfort's brownies. The recipe is adapted from a 1963 Good Housekeeping Cookbook and they're the best brownies I've ever had.
|Photo by Alisa Anton on Unsplash.|
Tess Montfort's Brownies
2 eggs, slightly beaten
1 cup sugar
1/2 teaspoon vanilla extract
1/2 cup butter
2 1-ounce squares unsweetened chocolate
1/2 cup plus 1 Tablespoon flour
1 cup chopped pecans (optional)
1/2 cup semi-sweet chocolate chips
Heat oven to 325 degrees.
Grease an 11" x 7" x 1 1/2" baking pan.
In a large bowl, use an electric mix to blend eggs, sugar, and vanilla.
In a double-boiler, melt chocolate and butter. Cool for five minutes and add to the egg mixture. Beat with the electric mixer until blended.
Add the flour to the egg/chocolate mixture. Mix well.
Pour batter into the pan, top with nuts and chocolate chips.
Bake 30 minutes or until a toothpick comes out clean. (depending on how hot your oven runs, you may want to start checking for doneness between 20-25 minutes)
Cool in pan. Cut. Makes 24 squares.
(This recipe is adapted from a recipe in the 1963 Good Housekeeping Cookbook, edited by Dorothy B. Marsh.)
Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes about the men in her Deadly Force romantic suspense series where ex-Green Berets and their smart, sexy heroines retell Shakespeare's greatest love stories.
Sharon loves to interact on her website www.sharonwray.com as well as on most social media platforms!