Step-1Preheat the oven to 180 degrees
Step-2Line a 22 cm x 28 cm brownie pan with baking paper.
Step-3Place Cannellini beans and peanut butter into a food processor and blend until smooth. Then add the almonds, baking powder, eggs, vanilla, artificial sweetener and salt.
Step-4Fold the raspberries through, pour the batter into the brownie pan.
Step-5Bake for 45-50 minutes or until the centre is just set.
Step-6Cool completely in pan before cutting into squares
Step-7Note : Serves 12. (macros per serving)
Step-8Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.