Turn your oven on to 180C and grease and line a 9 x9inch pan.

I let the baking paper hang right over the edges so that it’s really easy to pull the brownies out of the tray once they are cooled.

Beat together the butter and brown sugar in bowl until creamy and white, add vanilla extract, eggs (1 at a time) and beat until fully combined.

Gradually stir in the flour mixture into your sugar mixture and stir until a few whisps of flour remain. Then add your white chocolate chips & diced Angas Park dried apricots, coconut, mix again and you are done! You now have blondie batter. Tell me you won’t lick your spoon!

Pour into your prepared tray and pop in the oven to cook for 45 minutes or until just golden brown. Make sure not to over-cook them as you really want that soft fudgy texture in the middle.

For the icing beat cream cheese, butter and sugar until light and fluffy.