This rich and chewy treat captures the essence of the beloved seasonal beverage. Fragrant vanilla, spicy nutmeg, and a splash of brandy fill each bite with familiar flavor and thick, moist texture. Feel free to swap whiskey, bourbon, rum, or cognac for brandy if you prefer.
Vanilla Eggnog Blondies
Makes 9 blondies
Ingredients
Blondies
- 1½ cups (330 grams) firmly packed light brown sugar
- 1¼ teaspoons (3.75 grams) kosher salt
- ¾ teaspoon (3.25 grams) baking powder
- ½ teaspoon (1 gram) plus ⅛ teaspoon ground nutmeg, divided
- ¾ cup (170 grams) unsalted butter, melted and cooled slightly
- 1½ tablespoons (22.5 grams) brandy
- 1½ tablespoons (20 grams) vanilla extract*
- 2 large eggs (100 grams), room temperature
- 1¾ cups (219 grams) all-purpose flour
- 2 tablespoons (24 grams) granulated sugar
Glaze:
- 1 cup (120 grams) confectioners’ sugar
- 2 tablespoons (30 grams) whole milk
- 1 vanilla bean*, split lengthwise, seeds scraped and reserved
- â…› teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan.
- For blondies: In a large bowl, whisk together brown sugar, salt, baking powder, and ½ teaspoon (1 gram) nutmeg. Gradually add melted butter, whisking just until combined. Whisk in brandy and vanilla extract. Add eggs, one at a time, whisking until combined after each addition. Stir in flour until just combined. Spread batter into prepared pan.
- In a small bowl, whisk together granulated sugar and remaining â…› teaspoon nutmeg; sprinkle onto batter.
- Bake until a wooden pick inserted in center comes out with just a few moist crumbs, 25 to 30 minutes. Let cool completely in pan on a wire rack.
- For glaze: In another small bowl, whisk together confectioners’sugar, milk, reserved vanilla seeds, and nutmeg until smooth and well combined.
- Using excess parchment as handles, remove cooled blondie from pan, and cut into squares. Drizzle with glaze; let stand until glaze is set, 15 to 20 minutes. Store in an airtight container for up to 3 days.
Notes
*We used Rodelle Vanilla Extract and Vanilla Bean.
Tried this recipe?Let us know how it was!
Delicious