Passionfruit lamingtons

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1. Preheat the oven to 170ºC on Bake.
2. Put the white chocolate in the freezer for 15 mins; you want to chill the chocolate to prevent it from melting it in the blender when processing.
3. Line a baking tin with baking paper.
4. Cream the brown sugar and the butter.
5. Beat in the eggs.
6. Blend the chocolate in a food processor. Ideally you want the chocolate as fine as possible but it’s ok to have larger bits (the size of rice grains).
7. Sieve in the flour, baking powder and salt into the sugar/butter/egg mixture. Add the blended chocolate and mix all ingredients until just combined.
8. Pour the mixture into the lined pan and cook for 25 mins or until cooked through (use a toothpick or skewer to check) and golden.
9. Cool the brownie on a wire rack.
10. Boil 1 cup of water and in it, dissolve the gelatine.
11. Add the passionfruit pulp, mix and leave to cool to room temperature.
12. Cut the brownie into squares (approximately 2cm x 2cm), dip into the cool passionfruit mixture and then into a bowl with coconut.

Tips and tricks
The passionfruit mixture will start to solidify as it cools. Thin it down by microwaving it for 20 seconds or so.