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 Freestyle, 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
- Preheat the oven to 180C.
- Line a square brownie pan with baking paper.
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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.
- Cut into 8 slices and enjoy!!