1. Heat oven to 180C.

2. Melt the butter in a small saucepan over medium heat for about 3 minutes until it turns a light brown. Remove from the heat and mix in the sugars until completely dissolved.

3. Transfer the sugar and butter mixture to a large bowl and stir in the vanilla extract, then the eggs one at a time until well combined. Fold through the flour, baking powder and salt until the mixture is smooth.

4. Line a 20cm square baking tray, spread the blondie batter into the tray and smooth the top. Bake in the oven for about 30 minutes until lightly browned on top but still moist in the centre.

5. Cool the blondies in pan (for 4 hours or overnight preferably; they will sink slightly in the centre), then remove from pan, trim the edges and cut into 9 squares.

6. For the ganache, bring the cream and butter to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chopped chocolate until smooth. Dip the top of each blondie into the ganache and sprinkle with the coconut. Allow to cool before serving.

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Photography by William Meppem. Food preparation by Maxwell Adey. Styling by Hannah Meppem