A deliciously decadent white chocolate blondie, baked and served in the pan. Trust me, there won’t be a morsel left!

Here’s what goes in

1 Milky Bar chocolate slab (200g), chopped

Half a cup of butter

1 cup light brown sugar

1 cup flour

1 egg

3/4 cup coconut cream

Half a cup of desiccated coconut

1 ts baking powder

Pecan nuts for the top, and some chopped to go in (optional)

How to do it:

Preheat your oven to 180º. Melt the butter with the sugar in a saucepan over medium heat. Stir in the coconut cream and allow to cool. Transfer this to a bowl and add in the egg, followed by the dry ingredients. Finally, stir the chopped chocolate through. You can add chopped nuts into the mixture if you wish, or just dot a few on top before baking. Bake it in a non-stick pan/skillet for about 25 minutes. (You’ll need to use a pan that can go into the oven, so no plastic handles!) The brownie should still be wobbly when you remove it. Allow to cool before serving – it will collapse a bit and settle into a delicious, gooey cake which you can serve with cream or ice- cream.