Macadamia Coconut Chocolate Fudge Brownie
This recipe was a bit of an experiment gone awry. With that, I’m sure you’ll still trust me when I say that it was nonetheless rich and delicious (I’d definitely make it again).
I had set out to make something of a tart/pie with a custardy, pecan pie like filling (but with coconut and chocolate) with a toasty, glazed macadamia nut topping. I encountered many recipes that basically were identical to pecan pie, but substituted in macadamia nuts for pecans. Seeing how I had just made a pecan pie, this didn’t seem terribly appealing. So I thought I could conjure up something different…and I did. 
It just wasn’t suited for a pie. The flavors were just fine (better than fine!), but the filling was too heavy and rich to be paired with a light and flaky crust, so while the prep photos show me using a pie crust, I’d instead recommend that you use a buttered baking pan.
Your end result will be