- Preheat oven to 160 degrees (140 degrees fan-forced). Grease and line a 26x16cm slice pan with baking paper, expending paper at long sides for handles.

- Combine butter and chocolate in a saucepan over low heat. Stir until melted and smooth. Remove from heat. Stir in sugar and essence. Add egg: mix well. Sift flour and baking powder over chocolate mixture. Add coconut: mix well until combined.

- Pour into prepared pan: level surface. Bake for 40 minutes or until cooked, covering with foil halfway through cooking if blondie is browning too quickly. Cool in pan. Cut into squares. Serve dusted with icing sugar.