Eggnog Blondies

Eggnog blondies are the perfect treat to get you into the holiday spirit! With the gooey texture of a brownie and the spiced flavor of eggnog, this is a must have for your holiday gathering with family and friends.

eggnog blondies

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These delectable blondies have the classic familiar eggnog taste that your mom and dad fondly remember and your kids will come to love! Sharing a plate of eggnog blondies around the fireplace after dinner will be your new favorite Christmas tradition.

The crisp, golden edges with the irresistible melty blend of woody nutmeg, sweet cinnamon, and rich white chocolate will bring the whole family, young and old, together for this holiday treat.

Savor these Eggnog Blondies that are ready to eat as soon as they are cool out of the oven. You can cut them into pieces big or small and enjoy them with a warm glass of eggnog, milk, or hot chocolate.

Ingredients to Make Eggnog Blondies:

  • Chopped Walnuts—Feel free to substitute walnuts for your any of your other favorite nuts
  • White Chocolate Chips—You can also use cinnamon or butterscotch chips
  • Butter— You can substitute with vegetable oil
  • Eggnog—You can use either homemade or store bought
ingredients for eggnog blondies

How to Make Eggnog Blondies:

Preheat the oven to 350 degrees. Grease a 8×8 baking pan with cooking spray or line with parchment paper then set aside. In a large mixing bowl, mix together egg, eggnog and butter. Mix in brown sugar until dissolved.

Add in flour, baking powder, cinnamon and nutmeg. Mix until just combined, careful not to over mix. Slowly fold in white chocolate chips and walnuts. Pour the batter into the 8×8 pan, making sure to spread it evenly. Bake for 30 minutes or until a toothpick comes out clean.

Notes & Tips

Substitutions:

  • White Chocolate Chips: substitute for cinnamon chips or leave out altogether if preferred.
  • Walnuts: you can also use pecans or macadamia nuts.
  • Butter: the same amount of vegetable oil is another substitute for melted butter.
  • Eggnog: you can use homemade or store bought eggnog, if you are using homemade and it seems a little thin add a little extra flour to get the batter to the right consistency.

How to Store Eggnog Blondies

Store in an airtight container on the counter for 3-5 days. Freeze for up to three months, allow to thaw on the counter to room temperature when ready to eat.

eggnog blondies cut into squares

FAQs

What is a blondie?

A blondie is essentially a “vanilla” brownie that has no cocoa powder and a golden color.

How do I tell when my blondies are done baking?

If you want to know when your blondies are done baking, stick a knife into them. If it comes out clean, you are good to go, but if it still has some batter on it then they will need a few more minutes.

Can this recipe be doubled?

Yes, you can double this recipe and bake the blondies in a 9×13 baking pan instead. You may need to add 5-10 minutes to the bake time.

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Eggnog Blondies

Course: DessertDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

Ingredients

  • 1 cup flour

  • ½ teaspoon baking powder

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cinnamon

  • ¾ cup brown sugar

  • ½ cup butter, melted

  • 1 egg

  • ½ cup eggnog

  • 1 teaspoon vanilla extract

  • ½ cup chopped walnuts

  • ½ cup white chocolate chips

Directions

  • Preheat the oven to 350 degrees. Grease a 8×8 baking pan with cooking spray or line with parchment paper then set aside. 
  • In a large mixing bowl, mix together egg, eggnog and butter.
  • Mix in brown sugar until dissolved.
  • Add in flour, baking powder, cinnamon and nutmeg. Mix until just combined, careful not to over mix.
  • Slowly fold in white chocolate chips and walnuts.
  • Pour the batter into the 8×8 pan, making sure to spread it evenly. Bake for 30 minutes or until a toothpick comes out clean.

More Holiday Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog


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