Vanilla Eggnog Blondies

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 sugar1¼ teaspoons (3.75 grams) kosher salt¾ teaspoon (3.25 grams) baking powder½ teaspoon (1 gram) plus ⅛ teaspoon ground nutmeg, divided¾ cup (170 grams) unsalted butter, melted and cooled slightly1½ tablespoons (22.5 grams) brandy1½ tablespoons (20 grams) vanilla extract*2 large eggs (100 grams), room temperature1¾ cups (219 grams) all-purpose flour2 tablespoons (24 grams) granulated sugar

Glaze:

1 cup (120 grams) confectioners’ sugar2 tablespoons (30 grams) whole milk1 vanilla bean*, split lengthwise, seeds scraped and reserved⅛ 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 ⅛ 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.

The post Vanilla Eggnog Blondies first appeared on Bake from Scratch.

Dessert

Vanilla Eggnog Blondies