White Chocolate Macadamia Milk Chocolate Brownies

If that title isn't a mouthful then I don't know what is!  But it describes these brownies perfectly because that is exactly what they are: a mouthful!  My favorite type of brownie is milk chocolate.  Sometimes I find the richer they are the less I can eat.  However, milk chocolate brownies are light and delicate and still taste great with a glass of milk!  If you have never had one, I highly suggest it.

I personally think white chocolate and macadamia nuts were made for each other.  Have you ever had one without the other?  It's just not the same.  They are soul mates.  I refuse to tear them apart.  But, when you add them together in cookies it makes them even better.  That is why this week I am adding them together in my brownies.  I am going to make them better than better! 

These brownies are everything.

White Chocolate Macadamia Milk Chocolate Brownies

a LindsayRoseDessert Original

8 oz milk chocolate chips

1 stick (8 tablespoons) unsalted butter, softened

3/4 cup flour

1/4 teaspoon baking powder

pinch of salt

1/2 cup sugar

2 eggs

1/2 cup white chocolate chips

1/2 cup chopped macadamia nuts

• Preheat oven to 350 degrees.  Line a glass baking pan with aluminum foil and spray with non-stick cooking spray.
• In a saucepan, on low heat, combine together the milk chocolate chips and butter.  Continuing stirring until completely melted.  Take off heat and let cool.
• In a small bowl, mix together flour, baking powder, and salt.
• In a large bowl, beat together sugar and eggs.  Stir in flour mixture just until combined.  Fold in chocolate mixture until all mixed together.  Stir in white chocolate chips and nuts. 
• Bake for 20-25 minutes or until a toothpick inserted comes out clean.  Let cool before cutting.

Tip:

* If you are a coconut lover, try adding in coconut to these brownies for a hawaiian style brownie.

** Try making these brownies without white chocolate or nuts.  They are still DEEElicious!

If you have any other great ideas for these brownies or tried this brownie recipe, let me know and comment below!:)

Flourless Strawberry-Rhubarb Crisp

Wow, time flies!  I apologize for it being so long since I wrote but, by the time I realized a couple weeks had passed!  But now that summer is quickly approaching, I have been finding new recipes to share with all of you.

This strawberry-rhubarb crisp was actually created on accident.  One day when trying to make a fruit cobbler I realized there was absolutely no flour in the house.  So, instead of running to the store I decided on trying to make up my own recipe for cobbler, but it turned into more of a crisp.  The good news is that you can use any kind of fruit that you have on hand or that you are in the mood for, I just happened to use strawberries and rhubarb.  This is the perfect summer dessert especially on those days that can be a scorcher.  It's not too heavy, is sweet, and pairs excellent with vanilla ice cream! 

Flourless Strawberry-Rhubarb Crisp

a LindsayRoseDessert Original 

Filling: 

2 cups strawberries, halved

1 1/2 cups rhubarb

1/2 cup sugar

1 tablespoon cornstarch

Crust:

2 cups oats

1 tsp vanilla

1/4 cup brown sugar

6 tablespoon softened butter, not melted

Preheat oven to 350 degrees.  Spray a pie pan or 8x8 square pan with nonstick cooking spray.

In a bowl, combine strawberries, rhubarb, sugar, and cornstarch.  Let sit until fruit is macerated and sugar is dissolved.

In a separate bowl, combine oats, vanilla, and brown sugar.  Cut butter into the oat mixture until crumbly.

Pour fruit mixture into prepared pan.  Sprinkle oat mixture on top of fruit.  Bake until juices from fruit start to bubble and oats become golden brown. 

Let cool and serve with whipped cream or vanilla ice cream:)