Coconut Brownies with Lime Glaze

Here the Ultimate Chocolate Brownies are made with coconut cream instead of butter for a subtle coconut flavour and then drizzled with a zingy coconut lime glaze

Makes 16 squares or 12 rectangles

For the coconut lime glaze:
5 tbsp. icing sugar
2 tbsp. cream cheese (at room temperature)
1 tbsp. coconut cream
Juice and zest from 1 lime
2 tbsp. desiccated coconut

For the brownies:
1 My Secret Kitchen Ultimate Chocolate Brownie Mix
100g coconut cream
3 medium eggs, whisked
50g macadamia nuts, chopped

Lime wedges for decorating
Fresh coconut shavings for decorating

Preheat oven 150C (gas mark 2). Grease and line a 20cm (8") square pan

Make the glaze cy creaming together the icing sugar and cream cheese until smooth and then whisk in the coconut cream and lime juice. Add the desiccated coconut and lime zest. Prepare and bake the Ultimate Chocolate Brownies as directed but using the 100g coconut cream in place of the melted butter and adding the macadamia nuts. Remove from the oven and leave to cool.

When cool, remove from the pan and cut into 16 squares (or 12 rectangles) and place on a serving plate. (For very straight edges, put the brownies in the freezer for 30 minutes before cutting). Drizzle each brownie with the glaze and garnish with the lime wedges and coconut shavings.