1

To make the cheesecake topping, put the white chocolate in a microwave-safe bowl and microwave on High until melted. Set aside to cool, then whisk in the remaining ingredients. Cover and chill in the fridge until needed.

2

Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a shallow 30cm x 17cm baking tin with cooking spray, and line with baking paper.

3

To make the brownie base, put the black beans, eggs, egg white and vanilla into a mini food processor. Blitz until smooth, then transfer to a bowl and set aside. Put the chocolate and low-fat spread in a microwave-safe bowl and microwave on High until melted. Let cool. Whisk in the sugar then stir this into the black bean mixture.

4

In a separate bowl, sift together the flour, cocoa powder, baking powder and salt. Gently fold this mixture into the chocolate mixture until smooth and combined, then spread it into the prepared tin.

5

Dot the cheesecake mixture over the brownie base and use a knife to swirl through to create a marbled effect. Press the raspberries into the top and bake for 15-16 minutes until just set. Leave to cool in the tin before cutting into 16 bars.