White Chocolate Eggnog Blondies Recipe
These white chocolate blondies with eggnog make a delicious addition to your holiday baking this year. They’re simple to make and full of warm winter flavors.
Eggnog is one of those holiday treats that people either love or hate, or love to hate. I fall into the “love it” category, although it’s so rich and sweet that I can only drink a few cups of it per year. But I knew I wanted to incorporate into my holiday baking this year, and since I love blondies, I thought there was no better way to do that than this recipe!
Eggnog (regular or low fat – either works)
White chocolate chips
Flavor: the thing about blondies is that they take on the flavor of whatever you bake into them. These have a strong eggnog/nutmeg flavor. If you want to lessen that, add less or omit the nutmeg entirely.
Texture: the best blondies are thick, soft, and chewy, and these are no exception. They’re studded with white chocolate chips and drizzled with melted white chocolate for a decadent treat.
Ease: these are SUPER easy to make. They’re one of my favorites to put in a Christmas cookie box because they’re so easy! They just take a few minutes to whip up in a stand mixer. If you want to skip the melted white chocolate on top, they’re even easier still. (although it’s cute and festive, so I wouldn’t recommend skipping it).
What’s the difference between a blondie and a brownie? The main, and most obvious difference is chocolate. Brownies are flavored with chocolate, and blondies are flavored with brown sugar, and traditionally browned butter. I didn’t brown the butter in this recipe, because I really wanted the eggnog flavor to shine through.
What if I don’t like white chocolate? You can totally use semi-sweet or milk chocolate chips in this recipe instead of white chocolate! You could add nuts (chopped pecans or walnuts), you could add crushed candy canes. The beauty of the blondie is that because they’re not made with chocolate, the mix-in opportunities are pretty much endless! You want to limit yourself to 2 cups worth of mix-ins. Any more than that could interfere with baking times and final texture.
Tips and Tricks:
To make these extra Christmas-y, add red or green food coloring to the white chocolate drizzled on top! You could also spread the white chocolate over the blondies, and then add holiday sprinkles.
You can use light or dark brown sugar, or a mixture of the two here. I tend to always use dark brown sugar in recipes, because I love that stronger molasses-y flavor. It also helps keep the blondies moist and chewy.
Make sure you use the toothpick method to ensure the blondies are done. A toothpick inserted into the center of the pan should come out almost entirely clean.
You can use a hand mixer for this recipe. The butter and sugar do need to be creamed together, but not for a length of time that would require dragging out your stand mixer.
To get clean lines on the cuts, make sure you wait until they’re fully cooled. Then use a sharp knife dipped in hot water. Clean and re-dip the knife between cuts for the cleanest lines.
Store any leftover blondies in an air-tight container for up to 3 days at room temperature.