DECADENT EGGNOG BROWNIES: Eggnog Day

Christmas Eve is also Eggnog Day. Let's celebrate! If you're like me, you have eggnog around this time of year, and Santa doesn't always partake. So how else to use Eggnog? Eggnog Brownies? Eggnog adds extra richness.

This amazing recipe is from Amy Guittard's Guittard Chocolate Book...no surprise there! I love Guittard Chocolate, and the recipes in Amy's cookbook are fantastic. These brownies are absolutely delicious! If you already have brandy in your eggnog, you don't need to add more... And, as always, use the very best chocolate and Eggnog!

Decadent Eggnog Brownies

Ingredients
6 ounces Guittard 100% Cacao Unsweetened Chocolate, chopped
1 cup + 2 Tbsp unsalted butter
4 large eggs plus 1 egg yolk, divided
2 1/2 cups plus 4 Tbsp granulated sugar, divided
1 tsp pure vanilla extract
1 tsp salt
1 3/4 cup all-purpose flour
16 ounces cream cheese, room temperature
1/4 cup eggnog
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground nutmeg

Directions
Preheat oven to 350°F.
Line 9 x 9 x 2 inch pan with foil covering the bottom and extending up sides.
Melt unsweetened chocolate and butter in medium microwave safe bowl at medium power (50% or level 5) mixing at 30-second intervals until smooth and all of chocolate is melted. Set aside.
In large bowl of stand mixer, fitted with paddle attachment, beat eggs, sugar, vanilla, and salt at high speed for about 2-3 minutes or until light and creamy. Blend in melted chocolate at low speed, stopping to scrape sides as needed. Add flour just until incorporated.
Spread two-thirds of the batter into prepared pan and transfer remainder to a small bowl.
Clean bowl and paddle of stand mixer and refit to mixer. Beat egg yolk on medium-high until frothy. Stir in 4 tablespoons granulated sugar, eggnog, vanilla, cinnamon, and nutmeg. Beat in cream cheese until mixture is smooth.
Top  brownie batter with cream cheese eggnog mixture, using spatula to level out mixture. Spoon remaining brownie batter over cream cheese eggnog layer, again using spatula to spread evenly. Drag the spatula through pan to create marbled effect.
Bake about 45 minutes to an hour or until top is puekered and cracked and toothpick inserted in center is moist (DO NOT OVERBAKE!)
Cool before cutting.

DECADENT EGGNOG BROWNIES: National Eggnog Day!

It shouldn't come as a surprise, but December is Eggnog Month. Today, though, is Eggnog Day and Christmas Eve, so let's celebrate! If you're like me, you have eggnog around this time of year, and Santa doesn't always partake. So how else to use Eggnog? Eggnog Brownies? Eggnog adds extra richness.

This amazing recipe is from Amy Guittard's Guittard Chocolate Book...no surprise there! I love Guittard Chocolate, and the recipes in Amy's cookbook are fantastic. These brownies are absolutely delicious! If you already have brandy in your eggnog, you don't need to add more... And, as always, use the very best chocolate and Eggnog!

Decadent Eggnog Brownies

Ingredients
6 ounces Guittard 100% Cacao Unsweetened Chocolate, chopped
1 cup + 2 Tbsp unsalted butter
4 large eggs plus 1 egg yolk, divided
2 1/2 cups plus 4 Tbsp granulated sugar, divided
1 tsp vanilla extract
1 tsp salt
1 3/4 cup all-purpose flour
16 ounces cream cheese, room temperature
1/4 cup eggnog
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground nutmeg

Directions
Preheat oven to 350°F.
Line 9x9x2 inch pan with foil covering the bottom and extending up sides.
Melt unsweetened chocolate and butter in medium microwave safe bowl at medium power (50% or level 5) mixing at 30-second intervals until smooth and all of chocolate is melted. Set aside.
In large bowl of stand mixer, fitted with paddle attachment, beat eggs, sugar, vanilla, and salt at high speed for about 2-3 minutes or until light and creamy. Blend in melted chocolate at low speed, stopping to scrape sides as needed. Add flour just until incorporated.
Spread two-thirds of the batter into prepared pan and transfer remainder to a small bowl.
Clean bowl and paddle of stand mixer and refit to mixer. Beat egg yolk on medium-high until frothy. Stir in 4 tablespoons granulated sugar, eggnog, vanilla, cinnamon, and nutmeg. Beat in cream cheese until mixture is smooth.
Top  brownie batter with cream cheese eggnog mixture, using spatula to level out mixture. Spoon remaining brownie batter over cream cheese eggnog layer, again using spatula to spread evenly. Drag the spatula through pan to create marbled effect.
Bake about 45 minutes to an hour or until top is puekered and cracked and toothpick inserted in center is moist (DO NOT OVERBAKE!)
Cool before cutting.

DECADENT EGGNOG BROWNIES: National Eggnog Month

It shouldn't come as a surprise, but December is Eggnog Month. If you're like me, I have eggnog around this time of year, but Santa doesn't always partake. So how else to use it? Why not make Eggnog Brownies? 


This amazing recipe is from Amy Guittard's Guittard Chocolate Book...no surprise there! I love Guittard Chocolate, and the recipes in Amy's cookbook are fantastic. These brownies are absolutely delicious! If you already have brandy in your eggnog, you don't need to add more... And, as always, use the very best chocolate and Eggnog!

Decadent Eggnog Brownies

Ingredients
6 ounces Guittard 100% Cacao Unsweetened Chocolate, chopped
1 cup + 2 Tbsp unsalted butter
4 large eggs plus 1 egg yolk, divided
2 1/2 cups plus 4 Tbsp granulated sugar, divided
1 tsp vanilla extract
1 tsp salt
1 3/4 cup all-purpose flour
16 ounces cream cheese, room temperature
1/4 cup eggnog
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground nutmeg

Directions
Preheat oven to 350°F.
Line 9x9x2 inch pan with foil covering the bottom and extending up sides.
Melt unsweetened chocolate and butter in medium microwave safe bowl at medium power (50% or level 5) mixing at 30-second intervals until smooth and all of chocolate is melted. Set aside.
In large bowl of stand mixer, fitted with paddle attachment, beat eggs, sugar, vanilla, and salt at high speed for about 2-3 minutes or until light and creamy. Blend in melted chocolate at low speed, stopping to scrape sides as needed. Add flour just until incorporated.
Spread two-thirds of the batter into prepared pan and transfer remainder to a small bowl.
Clean bowl and paddle of stand mixer and refit to mixer. Beat egg yolk on medium-high until frothy. Stir in 4 tablespoons granulated sugar, eggnog, vanilla, cinnamon, and nutmeg. Beat in cream cheese until mixture is smooth.
Top  brownie batter with cream cheese eggnog mixture, using spatula to level out mixture. Spoon remaining brownie batter over cream cheese eggnog layer, again using spatula to spread evenly. Drag the spatula through pan to create marbled effect.
Bake about 45 minutes to an hour or until top is puekered and cracked and toothpick inserted in center is moist (DO NOT OVERBAKE!)
Cool before cutting.

EGGNOG BROWNIES: National Eggnog Month

It shouldn't come as a surprise, but December is Eggnog Month. When else do you drink or bake with Egg Nog? If you're like me, I have eggnog around this time of year, but Santa doesn't always partake. So how else to use it? Well you can make Eggnog Brownies. These are absolutely delicious! If you already have brandy in your eggnog, you don't need to add more... And, as always, use the very best chocolate and Eggnog!

Happy Holidays!

Eggnog Brownies

Ingredients
2 eggs
1 Tbsp brandy
1 tsp vanilla
1/2 cup unsalted butter
4 ounces unsweetened chocolate
1 cup sugar
1 1/3 cup packed brown sugar
1 1/4 cup all-purpose flour
1 cup chopped pecans

Directions
Grease shallow 11 x7 inch baking pan with butter, line bottom with parchment or waxed paper.
Preheat oven to 350 degrees. Lightly beat eggs with brandy and vanilla; set aside.
Put butter and chocolate in a large saucepan, stir continuously over medium heat until melted.
Remove from heat.
Stir in sugars, flour, pecans, and egg mixture.
Pour into pan. Spread evenly.
Bake 30 minutes or until wooden pick inserted in middle comes out clean.
Allow brownies to cool. Cut into 24 squares.
Remove from pan. Store in airtight container.

Eggnog Brownies and Eggnog Hot Chocolate

Today is National Eggnog Day! If you're like me, I always have eggnog around this time of year, but Santa doesn't always partake. So how else to use it? Well you can make Eggnog Hot Chocolate. Mix cocoa powder with equal amounts of hot water and eggnog for a delicious twist to your hot chocolate.

Or you can make Eggnog Brownies. These are absolutely delicious! If you already have brandy in your eggnog, you don't need to add more...

Merry Christmas!

Eggnog Brownies

Ingredients
2 eggs
1 Tbsp brandy
1 tsp vanilla
1/2 cup butter
4 ounces unsweetened chocolate
1 cup sugar
1 1/3 cup packed brown sugar
1 1/4 cup all-purpose flour
1 cup chopped pecans

Directions
Grease shallow 11 x7 inch baking pan with butter, line bottom with parchment or waxed paper.
Preheat oven to 350 degrees. Lightly beat eggs with brandy and vanilla; set aside.
Put butter and chocolate in a large saucepan, stir continuously over medium heat until melted.
Remove from heat.
Stir in sugars, flour, pecans, and egg mixture.
Pour into pan. Spread evenly.
Bake 30 minutes or until wooden pick inserted in middle comes out clean.
Allow brownies to cool. Cut into 24 squares.
Remove from pan. Store in airtight container.