Preheat the oven to 170C/350F and line a 8×8 brownie tin with parchment paper
In a bowl, melt the unsalted butter gently so it is just melted - you don't want to over do it otherwise it'll go greasy! (mine took 25 seconds in the microwave!)
Mix the light brown sugar until fully combined and then add the egg and vanilla extract and mix well.
Mix in the plain flour, baking powder, bicarbonate of soda, salt, and coconut until fully combined - BE CAREFUL not to over mix the ingredients as it'll make them not bake properly!
Fold in the chocolate chips, then pour into the baking tin.
Bake in the oven for 20 minutes until golden and cooked through! (should have a slight wobble in the middle!)
Leave to cool fully in the tin and set in the fridge overnight
Drizzle over some chocolate and cut into squares!
ENJOY!
Notes
If you're not a fan of chocolate you can try fudge pieces, or caramel pieces - would be a lovely combination - however I do think the chocolate is best
You can easily double the recipe to make them deeper, but adjust the cooking time accordingly.
If you find that your traybake isn't cooking through at all (whether normal recipe or doubled) then you probably overmixed the mixture!
These will last in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week!