Coconut and Double Chocolate Blondies

A paler version of a brownie. Gooey when warm, and chewy when cooled - delicious either way.

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   Pre-heat the oven to 180° C. Grease and line a brownie tin (approx 20 - 25 cm square).
   To toast the coconut, spread it out on a baking tray and bake in the preheated oven for minutes, stirring half way through, until just turning golden. Leave to cool. Leave the oven on.
   Melt the butter. Put the sugar in a bowl, add the melted butter and mix well. Stir in the vanilla extract. Pour into a bowl and leave to cool for a couple of minutes so that the eggs do not scramble when added.
   Lightly beat the eggs with a fork, then add to the butter and sugar, little by little, mixing well. Sift over the flour and baking powder and stir well to make a smooth mixture. Stir in the toasted coconut and both the white and plain chocolate.
   When everything is well combined, pour the mixture into the tin and spread evenly.
   Bake in the preheated oven for 25 minutes, or until golden brown and an inserted skewer comes out clean.
   Leave to cool completely before removing from the tin, and cutting into 12 or more squares. Or, to enjoy whilst still warm, cut into squares after 15 minutes or so when they will be deliciously gooey, thanks to the melted chocolate, and irresistible!