Eggnog isn’t just for drinking. You can also eat your eggnog in this easy holiday recipe for eggnog brownies.

We’ve all done it: we buy a quart of eggnog at the grocery store during the holidays thinking it will be a great treat. You get home and put it in the fridge. Then you forget that it’s there until after the holidays have past by. The good news is that eggnog is a great ingredient to bake with. So before the holiday season totally passes by, challenge yourself to find creative ways to use any leftover eggnog in holiday recipes like these delicious eggnog brownies. This recipe for eggnog brownies is perfect for turning any leftover eggnog into holiday treats that kids and adults will gobble up.

Can I use homemade eggnog to make these eggnog brownies?

What exactly is eggnog? It’s simply a drink made from a mixture of beaten eggs, cream, and sugar, often with alcohol. For a kid-friendly, non-alcoholic version of eggnog brownies, substitute milk or water for the rum. And if you can’t find eggnog in your local market or would prefer to make your own, here’s a great eggnog recipe from Food Network’s Alton Brown. For a more decadent version of eggnog brownies, substitute unsweetened dark chocolate cocoa powder and dark chocolate chunks.

Eggnog Brownies

Cook Time: 40 minutes

Yield: 16 servings

Eggnog Brownies

Ingredients

1/2 cup butter
2 eggs plus 1 egg yolk, divided
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup unsweetened cocoa powder
3/4 cup plus 4 tablespoons granulated sugar, divided
1/2 cup dark brown sugar
1/2 cup milk chocolate chunks
1/4 cup rum
16 ounces cream cheese, room temperature
1/4 cup eggnog
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
confectioners’ sugar for dusting

Instructions

Preheat your oven to 350° F. Lightly grease a 9×9-inch baking pan with butter or shortening. Set aside.

Melt butter in a medium-sized microwave-safe bowl. Add rum and 2 eggs to the melted butter. Stir in the flour, baking powder, kosher salt, cocoa powder, 3/4 cup granulated sugar, dark brown sugar and milk chocolate chunks just until combined.

In another medium mixing bowl, whisk the egg yolk until frothy. Stir in 4 tablespoons granulated sugar, eggnog, vanilla, cinnamon and nutmeg. Beat in the cream cheese until the mixture is smooth. The consistency will be like a creamy yogurt.

Spread half of the batter in the prepared baking pan. Top the brownie batter with the cream cheese eggnog mixture, using a spatula to level out the mixture. Spoon the remaining brownie batter over the cream cheese eggnog layer, again using the spatula to spread evenly. Drag the spatula through pan to create a marbled effect.

Bake for 40 to 45 minutes, or until the edges start to move away from the pan. A toothpick inserted in the center of the eggnog brownies should come out almost clean. Cool completely, about 1 hour.

Lightly dust the brownies with confectioners’ sugar and cut into 4 rows by 4 rows to make 16 eggnog brownies.

http://bakedchicago.com/eggnog-brownies/