Frying pan coconut blondie with sea salt honeycomb

SERVES 8 PREP AND COOK TIME 50 MINUTES (+ COOLING TIME)

200g white chocolate, chopped

½ cup (70g) macadamia halves

125g butter, chopped

¾ cup (180ml) canned coconut cream

½ cup (110g) caster sugar

½ cup (110g) firmly packed brown sugar

1 egg, beaten lightly

1 cup (150g) plain flour

½ teaspoon baking powder

½ teaspoon bicarbonate of soda

1 cup (80g) desiccated coconut 1½ cups (375ml) thick cream, whisked lightly

SEA SALT HONEYCOMB

1 cup (220g) caster sugar

¼ cup (60ml) maple syrup

¼ cup (60ml) water

2 teaspoons bicarbonate of soda 1 teaspoon sea salt flakes

1 Preheat oven to 180°C (160°C fanforced). Line a large oven tray with baking paper.

2 Spread chocolate and macadamias evenly over tray. Cook in oven for 8 minutes or until chocolate caramelises to an even light brown colour and macadamias are roasted. Cool on tray.

3 Meanwhile, melt butter in a 25cm wide, 5cm deep, ovenproof non-stick frying pan over medium heat; cook until butter starts to turn golden brown. Add coconut cream and sugars; stir until sugars dissolve and mixture is smooth. Cool for 5 minutes. Whisk in egg.

4 Sift flour, baking powder and bicarb soda into a large heatproof bowl. Stir in the coconut. Pour in butter mixture; stir until well combined. Stir in the caramelised chocolate and roasted macadamias. Pourthe mixture into frying pan.

5 Transfer frying pan to oven; bake for

20 minutes or until slightly soft and fudgy in the centre.

6 SEA SALT HONEYCOMB Meanwhile, grease and line a 20cm x 30cm slice pan with baking paper. Stir sugar, maple syrup and the water in a medium heavy-based saucepan over low heat until sugar dissolves. Increase heat to medium; boil, without stirring, for 8 minutes or until syrup is a dark golden honey colour (or until it reaches 150°C on a sugar thermometer). Remove pan from heat; immediately whisk in sifted bicarb soda – the syrup will froth. As soon as bicarb soda dissolves, carefully and quickly pour honeycomb into tray; don’t spread mixture or it will deflate. Sprinkle with salt; cool to room temperature. Break honeycomb into chunks.

7 Serve warm blondie topped with cream and honeycomb.

Not suitable to freeze or microwave.