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Raspberry blondies

Raspberry blondies

Total Time
45 min
15 min
30 min
If white chocolate is your preferred type of chocolate, this blondie recipe is for you. Cannellini beans are used as a base, but the predominant flavours you’ll taste are sweet vanilla and white chocolate, which pair perfectly with raspberries. You could also use halved strawberries if you prefer.


White cooking chocolate

100 g

Canned cannellini beans, rinsed, drained

1 400g can, (1 x 400g can)


3 medium

Reduced fat oil spread

50 g

Coconut sugar

75 g

Vanilla bean extract, alcohol free

2 tsp

Plain flour

cup(s), (100g)

Baking powder

1 tsp

Fresh raspberries

125 g

Icing sugar

½ tsp, to dust


  1. Preheat oven to 160°C. Lightly spray a 20cm x 30cm slice tin with oil and line base and sides with baking paper, extending paper 2cm above the edge of tin.
  2. Chop 25g of the white chocolate and set aside. Place remaining white chocolate in a small microwave-safe bowl. Microwave on High (100%) in 15 second bursts until just melted. Stir until smooth and set aside. Process beans with 2 eggs in a food processor until smooth.
  3. Beat oil spread and sugar in a medium bowl with electric beaters until pale and fluffy. Beat in vanilla and remaining egg until combined. Fold in flour and baking powder, followed by bean mixture and melted white chocolate. Spread mixture into the prepared tin. Scatter raspberries and reserved chopped white chocolate over the top.
  4. Bake for 25-30 minutes, until a skewer inserted into the centre comes out clean. Cool in tin. Use lining paper to lift blondie from tin. Sift icing sugar over top. Cut into 16 pieces.