People have stocked up their pantries with non-perishable foods, cleaning supplies and toilet paper.  Chef Richard Ingraham is the personal chef of Gabrielle Union and Dwyane Wade’s, who’s daily home cooked meals feature many healthy alternatives.

Ingraham’s celebrity clientele of entertainers and top athletes in the NBA, MLB and NFL are part of his Chef RLI network of private chefs who help athletes reach their peak performance through nutrition.

Chef Ingraham has developed a recipe for Toffee Black Bean Brownies, which can now be seen in his new book, Eating Well to Win, Inspired Living Through Inspired Cooking.

 

Brownies

Ingredients:

Non-stick cooking spray

1 cup canned black beans 

1/2 cup canola  oil

2 eggs

1/2 cup Hershey’s special dark  unsweetened cocoa powder

2/3 cup maple syrup

1 teaspoon instant espresso

1 1/2 teaspoons vanilla extract

1/4 cup chocolate chips

1/4 cup bitter sweet chocolate bar pieces

1/3 cup whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 toffee pieces 

 

Instructions:

1.Preheat your oven to 350 degrees .

2. Grease a 9 by 9-inch square baking pan.

3. Using a blender or food processor , puree the beans with the canola  oil. 

4.Next add the eggs,special dark  cocoa, maple syrup, espresso , and vanilla. 

5.Melt the chocolate chips and add to the blender or food processor.

6. Blend on medium-high until smooth. 

7.In a small bowl, whisk together the flour, baking powder, and salt. 

8.Add the flour mixture to the blender/food processor and pulse until just incorporated. 

9. Stir in the chocolate pieces and pour the brownie mixture into your prepared pan. 

10.Heres the best part! Top the brownie mixture with the toffee.You can take a tooth pick and swirl the toffee into the brownies if you like.

11. Bake until the surface looks dull around the edges and a toothpick inserted in the middle comes out with just a few crumbs. 

12. Let brownies cool at least before cutting and removing from the pan. I know it’ going to be hard to wait but trust me it’s worth the wait.