 No one realises how beautiful it is to travel until he comes home and rests his head on his old, familiar pillow. Ssssh, do you hear that my friends? 'Tis the sound of a quiet house and a blank calendar after a few weeks of absolute busyness. Peter's darling mam is now back at home — and, no doubt, enjoying it too. Meanwhile, after gallivanting around the Southern Highlands and South West Slopes of New South Wales for a few days (having taken mam back to the Illawarra), Peter and I are home again at The Blue House — with no solid plans to anything much for about a month. Woo hoo! My man has popped into the city this morning for a 'Schnitty' lunch with a former colleague, so while he's out I'm baking to my heart's content, making good use of my stocks of roasted market-fresh hazelnuts, dark chocolate, wholemeal flour, coconut palm sugar, free-range eggs and Frangelico. My kitchen smells amazing and my soul is doing a happy dance. Travel is indeed wonderful, but it sure is blissful to be home. CHOCOLATE HAZELNUT WHOLEMEAL BROWNIES 250g dark chocolate buttons* 175g unsalted butter, chopped 2 teaspoons Frangelico (optional) 3 free -range eggs 100g coconut palm sugar+ (or raw sugar) 60 wholemeal flour 100g hazelnuts, lightly toasted, chopped First, preheat your oven to 190 degrees C. Grease a 23 x 23cm square baking pan and line it with baking paper. Combine the chocolate buttons and the chopped butter in a Pyrex bowl and place it over a saucepan of simmering water. Stir with a spatula until the chocolate and butter have melted. Stir in the Frangelico and mix well. Allow to cool. Place the eggs into the bowl of a stand mixer and whisk until they are creamy. Gradually add the coconut palm sugar, whisking continually, then add the flour. Fold in the chopped hazelnuts and the melted chocolate butter mixture. Pour the brownie batter into your prepared pan and bake for 20-25 minutes until the top has set. Remove from the oven and allow the brownies to cool in the pan. Cut into slices and store in an airtight container. Serve with a dollop of double cream or sour cream, if desired. * minimum 55% cocoa solids + coconut palm sugar, not to be confused with palm sugar or jaggery    Bliss ❤ ...  Tell me dear readers, what do you look most forward to when you arrive home after travelling?
28 Comments
23/9/2014 08:56:30 pm
I love getting back from travels and making my first meal at home. It's so grounding!
Lizzy
23/9/2014 08:57:58 pm
It is, isn't it Lorraine... and always tastes so good! : ) 23/9/2014 10:57:46 pm
So cool that you used palm sugar (jaggery) in your recipe. I can imagine how well it will work in this brownies recipe. You know my husband and others at first laughed at the thought of using local jaggery in western baked goods. ^.^
Lizzy
24/9/2014 11:33:41 am
Hi Helene... how sweet of you to stop by and say hello... I've been eyeing off your lingonberry preserves! The sugar I am using is 'coconut palm sugar', not to be confused with jaggery or palm sugar. The brownies would be way to sweet with that quantity of jaggery, lovely. xo
Lizzy
25/9/2014 06:55:37 pm
Maureen, I have to tell you, these brownies are sooooooooo good! : ) 24/9/2014 01:45:32 pm
i love frangelico in brownies! mm-mmmm.
Lizzy
25/9/2014 06:56:05 pm
I'm with you Elizabeth... I unpack, wash and put away first thing! Then I feel I can relax : ) 24/9/2014 03:01:47 pm
These sound absolutely heavenly, Liz. :-) Just perfect for the rainy day we're having. :-)
Lizzy
25/9/2014 06:56:17 pm
And a nice cup of tea, huh! xo 24/9/2014 04:35:37 pm
Mmmm, Frangellico brownies. Nothing says welcome back to normal life better than these.
Lizzy
25/9/2014 06:56:39 pm
Well now, that is surely true, Anna! : ) 24/9/2014 05:28:21 pm
Definitely not the unpacking! I have been cooking with hazelnuts a lot lately. What a great brownie recipe. Yes, it's always good to arrive home safely and for you, coming home to Canberra during Spring must be lovely (my favourite season in the ACT is Spring) xx
Lizzy
25/9/2014 06:57:05 pm
Oh mine too, Charlie, though I must admit, I do love all the seasons in Canberra xo
Lizzy
25/9/2014 06:57:19 pm
Thank you Ela, I think you might like them! : ) 24/9/2014 08:44:46 pm
These sound - and look! - so gorgeous, Liz. I have never made brownies with wholemeal flour, but of course it is a great idea. Despite loving family so much it is heavenly to get a bit of time on your own to bake without interruption, listen to your own music, stay in your pyjamas, etc. Enjoy yourself! PS what is a Schnitty lunch??
Lizzy
25/9/2014 06:58:08 pm
Thanks Kellie... I'm doing a fair bit of baking with the wholemeal now... it's really very good! You are quite right about that home coming... so good! And a schnitty lunch is a men's get together over schnitzel : )
Lizzy
25/9/2014 06:58:18 pm
Thank you Francesca. 25/9/2014 12:30:56 pm
These are my dream brownies, I love anything chocolate hazelnut!
Lizzy
25/9/2014 06:58:30 pm
Me too, Laura : )
Zohra
25/9/2014 11:47:45 pm
These are yummy! Just came out of the oven. I will have to hide them or they'll be gone in a blink.
Lizzy
26/9/2014 12:29:26 pm
Oh Zohra, how wonderful that you made them! Enjoy, for they are very yummy indeed : )
Lizzy
26/9/2014 12:32:42 pm
It sure did, Bec, just yummy! xo 27/9/2014 07:58:29 am
Oh my! The peace and quiet definitely appeals here, too. Halfway through Saurday, I am still in my PJs enjoying a do-nothing weekend. Hallelujah! Your brownies sound like a square of perfection. As soon as I am done reviewing ts brownie cookbook, I will give yours a try. (My office mates certainly haven't been complaining!!)
Lizzy
2/10/2014 10:38:22 pm
Hi David, woo hoo to you for giving yourself pyjama days! I do hope you try these, and let me know!!! x Your comment will be posted after it is approved.
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Photo Jay Cranon, The Canberra Times
Hello. I'm Liz, a writer, cook and traveller based in Canberra, Australia.
Join me as I share with you my favourite recipes, postcards and morsels from my adventures, conversations with cookery writers and chefs, and news on food and cooking.  Search by topicNB: I use Australian standard measuring cups and spoons in my recipes.
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