If you’re a true fan of all things egg nog, these fudge brûlée brownies are sure to make you swoon. They’re creamy, rich, decadent, and super-chocolatey. Plus, they have just the right amount of egg nog flavoring to keep you coming back for more.
As a child, the eggnog in my life came out of a can. Sad, but true. I loved it. These days, my eggnog most certainly does not come out of a can, and I have been known to visit two to three markets just to find the brand and type that I prefer. I never claimed to be uncomplicated, and rarely do I ever make things easy for myself in life. Nine times out of ten I will always choose the path of most resistance. Sometimes you just know what you like, and nothing else will do. You don’t even want to ask me about what I go through to get the perfect rum. That’s a whole other story.
No matter what brand or type of eggnog you use, or what variety of chocolate you finely chop to use in this recipe, I promise you that will you achieve the greatest eggnog food coma you will ever experience. These brownies have a drool-worthy texture that is somewhere between a brownie and rich creamy fudge. And the rum. Oh, the glorious rum. Why can’t it be Christmas every day of the year? On second thought, maybe it’s a good thing I can’t eat these brownies every day of the year. I don’t think my scale or my doctor would approve.
If you have eggnog hanging out in your fridge this season, whispering for you to become its best friend, please do me a gigantic favor. Make these brownies. You don’t need to use the same type of chocolate that I did in this recipe. It’s not absolutely necessary. Just chop up any chocolate you have on hand, and toss it into the hot eggnog, butter, and cocoa mixture. Did that last sentence make you drool as much as I just did? Chocolate, eggnog, butter, and cocoa; surely I must be dreaming. Forget the visions of sugarplums; give me these boozy brownies any day. Merry Christmas. Happy Holidays. Joyeux Noël. Have a brownie, a second brownie, perchance a third brownie, followed by a frosty glass of eggnog laced with a gigantic touch of rum. This is my Christmas gift to you.
Ingredients:
Brownies:
- 1/2 Cup Unsalted Butter
- 1 1/2 Cups Granulated Sugar
- 1/3 Cup Eggnog
- 1/4 Cup Cocoa Powder
- 1/4 Teaspoon Kosher Salt
- 1 (3.5-oz.) Milk Chocolate Bar, Finely Chopped
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Dark Rum
- 1 Whole Egg
- 1 Egg Yolk
- 1 Cup All-Purpose Flour
Topping:
- 1 (3.5-oz.) Milk Chocolate Bar, Finely Chopped
- 3 Tablespoons Eggnog
- 1/4 Teaspoon Vanilla Extract
- Sanding Sugar (Optional)
Directions:
Brownies:
- Preheat oven to 350 degrees.
- Line an 8×8 glass baking dish with foil and spray it with cooking spray; set aside.
- Place the butter, sugar, eggnog, cocoa powder, and salt in a medium saucepan over high heat. Stir constantly until the butter is completely melted.
- Fold the chopped chocolate into the mixture until completely melted, and then stir in the vanilla and rum.
- Whisk the eggs together in a small bowl, and then slowly whisk in a cup of the melted cocoa mixture to temper the eggs.
- Pour the egg mixture back into the remaining cocoa mixture, and then slowly fold in the flour until just combined.
- Pour the batter into the prepared baking dish and bake for 30 minutes.
- Allow the brownies to cool for 30 minutes, before starting on the topping below.
Topping:
- In a small saucepan, melt the remaining chocolate bar, eggnog, and vanilla until smooth. You will need to use a silicone spatula to smash down any lumps that are in the chocolate bar.
- Pour the melted chocolate over the brownies, and then use a silicone spatula to smooth the mixture out evenly.
- Sprinkle with sanding sugar if desired.
- Allow the brownies to set for at least 4 hours before cutting them into small squares.
- Refrigerate the brownies in an airtight container until 30 minutes before serving.
Suggestions:
- I used Lindt Creation Crème Brûlée Milk Chocolate Bars for this recipe, however, you can use any variety of milk chocolate bars you have on hand.
- This recipe requires that you whisk the ingredients constantly while they are on the stovetop. Do not walk away from the stove. I repeat, do not walk away from the stove.
- Tap the baking dish full of brownie batter several times on a countertop to eliminate air bubbles.
- Use your favorite brand of rum in this recipe, or if you choose, you can leave it out altogether.
Improvements:
- Add 1/2 cup of finely chopped nuts to the brownie batter.
- Experiment with different types of chocolate in this recipe.
- If you’re a huge brownie fan, make sure to check out these Dark Chocolate Brown Sugar Chili Brownies, these Milk Chocolate Sour Cream Cake Brownies, and these Salted Caramel Cream Cheese Brownies.
Ingredients:
- 1/2 Cup Unsalted Butter
- 1 1/2 Cups Granulated Sugar
- 1/3 Cup Eggnog
- 1/4 Cup Cocoa Powder
- 1/4 Teaspoon Kosher Salt
- 1 (3.5-oz.) Milk Chocolate Bar, Finely Chopped
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Dark Rum
- 1 Whole Egg
- 1 Egg Yolk
- 1 Cup All-Purpose Flour
- 1 (3.5-oz.) Milk Chocolate Bar, Finely Chopped
- 3 Tablespoons Eggnog
- 1/4 Teaspoon Vanilla Extract
- Sanding Sugar (Optional)
Directions:
- Preheat oven to 350 degrees.
- Line an 8x8 glass baking dish with foil and spray it with cooking spray; set aside.
- Place the butter, sugar, eggnog, cocoa powder, and salt in a medium saucepan over high heat. Stir constantly until the butter is completely melted.
- Fold the chopped chocolate into the mixture until completely melted, and then stir in the vanilla and rum.
- Whisk the eggs together in a small bowl, and then slowly whisk in a cup of the melted cocoa mixture to temper the eggs.
- Pour the egg mixture back into the remaining cocoa mixture, and then slowly fold in the flour until just combined.
- Pour the batter into the prepared baking dish and bake for 30 minutes.
- Allow the brownies to cool for 30 minutes, before starting on the topping below.
- In a small saucepan, melt the remaining chocolate bar, eggnog, and vanilla until smooth. You will need to use a silicone spatula to smash down any lumps that are in the chocolate bar.
- Pour the melted chocolate over the brownies, and then use a silicone spatula to smooth the mixture out evenly.
- Sprinkle with sanding sugar if desired.
- Allow the brownies to set for at least 4 hours before cutting them into small squares.
- Refrigerate the brownies in an airtight container until 30 minutes before serving.
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TASTE OF HOME FEATURED RECIPE
This “Eggnog Fudge Brûlée Brownies” recipe has been featured in Taste of Home. This recipe was featured in the 2022 Taste of Home “Christmas” Cookbook.
