Photo of Raspberry blondies by WW

Raspberry blondies

Points® value
Total Time
45 min
15 min
30 min


Low Fat Spread

55 g, 50g for recipe + 5g for greasing

White Chocolate

100 g

Cannellini Beans, cooked

1 can(s), large, drained

Egg, whole, raw

3 medium, raw

Biona Organic Coconut Palm Sugar

75 g

Vanilla Extract

2 teaspoon(s), level

Plain White Flour

100 g

Baking powder

1 teaspoon(s), level


125 g

Icing Sugar

½ teaspoon(s), level


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 20cm x 30cm baking tin with 1 teaspoon low-fat spread, and line the base and sides with baking paper.
  2. Melt 75g white chocolate in the microwave then set aside.
  3. Add the beans into a food processor with 2 eggs and blitz until smooth. In a mixing bowl, use an electric whisk to beat 50g low-fat spread and coconut sugar until pale and fluffy. Beat in 1 egg and vanilla extract, then fold in the plain flour and baking powder, followed by the bean mixture and melted white chocolate.
  4. Spread the batter into the prepared tin, then scatter over the raspberries and 25g chopped white chocolate. Bake for 25-30 minutes until a skewer inserted into the centre comes out clean.
  5. Set aside to cool. Dust with the icing sugar, then cut into 16 pieces. The blondies will keep in an airtight container for up to 2 days, or frozen for up to 1 month.