Chocolate hazelnut wholemeal brownies

No one realises how beautiful it is to travel until he comes home and rests his head on his old, familiar pillow. 
                                                                                  — Lin Yutang, esteemed Chinese writer and inventor, 1895-1976

---

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?