Chocolini Browndies

 Many thanks to my Connect buddy Mands (@mands5781) for this delicious dessert.  When she couldn’t decide whether to try a new recipe for Blondies or Brownies…. she went for both! A delectable hybrid of a white chocolate almond Blondie, and a gooey chocolate Brownie, these will not disappoint! Her first foray into baking with beans was a success! 
I’ve made these twice now and asked colleagues and friends to try them: they’ve all given them the thumbs up and cannot believe what some of the ingredients are:-)
On No Count, these work out at 1 point each or 2 for 3 points. If following WW Flex, they are 2 points each.


(Photos courtesy of Mands.)

Ingredients (makes 8):

  • 1 tin of cannellini beans, drained and washed
  • 3 eggs
  • 28g lurpak lightest
  • 2 tbsp 0% Greek yoghurt
  • 20-30g sweetener to taste (depending on your preference and choice of sweetener. I use sukrin gold)
  • 2tsp vanilla extract
  • 40g ready oats (eg: Ready Brek)
  • 1 and a 1/2 tsp baking powder
  • 1tsp almond extract
  • 1/4 tsp cinnamon
  • 10g cacao powder
  • 12g dark chocolate chips
  • 12g white chocolate chips


  1. Preheat the oven to 180C.
  2. Line a square brownie pan with baking paper.
  3. Put the beans and low fat spread in a food processor with one of the eggs and 1.5 tbsp Greek yoghurt and blend until a puree.
  4. In a separate bowl, beat the remaining eggs with the sweetener using a hand-held electric whisk. Fold the mixture into the bean puree. Add the vanilla extract, baking powder and ready oats and fold to combine.
  5. Transfer 1/3 into a small bowl and add the cacao powder, 1/4 tsp cinnamon and 1/2 tbsp Greek yoghurt and mix well. (You may need a pinch more baking powder to this brown mix as the cacao makes it slightly heavier.)
  6. Stir in some of the white chocolate drops and the almond extract to the 2/3 white mix. Pour this mixture into the tin evenly and shake so it settles nicely.
  7. Add blobs of the brown mixture and swirl through for a marble effect. Sprinkle the remaining white chocolate chips and the dark chocolate chips over the top evenly.
  8. Bake for 25-30 minutes, or until the top is golden brown and firm, and a toothpick inserted into the middle of the Browndie comes out clean.
  9. Remove from the oven and leave to cool in the tin for 15 minutes. Turn out onto a wire rack, remove the baking paper and leave to cool completely.
  10. Cut into 8 slices and enjoy!!


8 thoughts on “Chocolini Browndies”

  1. The texture was great big fan of beans…. it seemed super salty is this the 5 tsp baking powder? I used candarel and although it was sweet in the bowl after cooking i could only taste the salty taste… do you think its the sweetener?
    I am a massive baking fan so any pointers gratefully received… thanks

    1. Hi Ruth, I am so, so sorry but there was a typo with the recipe. It should have been 1.5 tsp baking powder rather than 5 so that is why it is too salty. I can’t apologise enough as I know how much trouble you will have taken with baking these. I have now amended the error – thank you so much for bringing it to my attention. I hope you’ll be able to bake them again and enjoy them, as they really are very tasty, Helen xxxxxxx

      1. Thanks helen…i thought it might need it to rise so went along blindly😅
        I might change my sweetener though as think candareel seems to not sweeten…or possibly replace with part sugar and repoint. The texture is very brownie though very moist…..

        1. Hi Ruth, I hope it works out better for you with the alternative sweetener. I can’t wait to make them again but I’m going to make sure there are lots of people to eat them as they’re so tempting:-) Helen xxxxxx

    1. They are so good aren’t they Amanda? Glad you’ve enjoyed them too 🤗💕 Hope you have a lovely afternoon, Helen xxxxx

    1. Hi Nicola, the texture is not quite the same as a high calorie brownie but these are very chocolatey. If you get the timing just right, they can be slightly softer in the middle but for a low sp treat, these are perfect:-) Helen xxxxx

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