METHOD

1. Preheat oven to 180ºC. Lightly grease a brownie tin and line with baking paper.
2. In a mixer, cream butter, half a cup of Natvia and vanilla together until pale and fluffy. Fold in 1 ½ cups of flour and lemon zest. Mixture should be soft and crumbly. Press into brownie tin with the back of a spoon and bake in the oven for 20 minutes or until golden.
3. In a bowl, combine remaining one cup of flour, baking powder and coconut. In a separate bowl, add eggs, remaining half cup of Natvia, passionfruit pulp and zest. Add dry ingredients to wet and mix well. Pour over base and bake for a further 20 minutes until firm to the touch.
4. Allow to cool in the tin before cutting into squares.