Guittard Decadent Eggnog Brownies
I'm pretty shocked right now that this is the first brownie recipe I've ever shared with you guys, mainly because I love brownies and also, because, well brownies. Luckily, I stumbled upon an epic recipe in my friend Amy Guittard's Book, Guittard Chocolate Book. You might recall that that's also the same book that I found this incredible Hot Cocoa Madeleine recipe. In fact, I loved the book so much, I bought an extra copy and sent it to my mom. So maybe it wasn't so much luck as really just a good place to look for anything chocolate. I don't know if I've mentioned it before, but Guittard is my favorite, FAVORITE chocolate maker in all the lands. For me, it comes down to quality and I've yet to find a better maker than Guittard. Everything just tastes better with Guittard.
Anyway, these brownies. Gosh, these brownies. They're sooooo decadent and over the top good that you'll be savoring every bite and questioning whether or not you should go for another one (you should). They start with Guittard's 100% Cacao Unsweetened Chocolate bars, get mixed up with the usual suspects, butter, eggs, sugar, vanilla extract, salt, and flour, but then they take a holiday departure. Eggnog. Eggnog, also known as milk punch, is then whipped into cream cheese, sugar, and spices and swirled into those decadent bars to create the ultimate holiday brownie experience. They're pretty much Christmas in brownie form.
And the best part? They're easy to make! All you need is your stand mixer, some measuring cups, a 9" x 9" pan and a spatula and you're pretty much set. Actually, make that a mini spatula. In fact, make that this mini spatula. Ever since I found Get It Right (GIR), my spatula game has been so much more on point. Like I said earlier, it's all about quality, and the guys at GIR knocked it out of the park with these tools. They're all silicone, heatproof to 464°F, dishwasher safe (this doesn't apply to me but still valid), eco-friendly (BPA + BPS free), anti-microbial, and FDA approved. Basically, they're awesome. So naturally, I use the all the time to get all the batter out of the bowl, to get the last of the jelly outta the jar, and yes, to even swirl delicious eggnog swirls into brownies.
For today's giveaway, I'm teaming up with both my favorite chocolate company, ever, Guittard Chocolate and the awesome team at GIR for this awesome chocolate lovers bundle. One lucky winner, chosen at random, will receive one of each of the following: Extra Dark Chocolate Chips, Semisweet Chocolate Chips, Bittersweet Chocolate Organic Wafers, Milk Chocolate Organic Wafers, Semisweet Chocolate Organic Wafers, and Unsweetened Chocolate Baking Bars (100% Cacao). They'll also receive two copies of Guittard Chocolate Cookbook, one to keep and one to gift to their favorite baker! On top of that, the winner will receive one of the following GIR silicone tools: mini spatula, mini flip, mini spoon, and a mini 6" lid all in studio white! To enter, simply leave a comment below (required) tell me what you'd make with your winnings and who you'd share the extra book with! Don't forget to fill out the form (required), so that I can contact you if you win! The winner will be contacted via email. Open to US residents only.
PS - It's Wednesday, which means you're halfway through the week and so much closer to the weekend!!
- 6 oz. or (3 bars) GUITTARD 100% Cacao Unsweetened Chocolate broken into pieces
- 1 cup + 2 Tbsp. (2 ¼ sticks) unsalted butter
- 4 large eggs plus 1 egg yolk, divided
- 2 1/2 c. plus 4 Tbsp. granulated sugar, divided
- 1 tsp. vanilla extract
- 1 tsp. salt
- 1 3/4 c. all-purpose flour
- 16 oz. cream cheese, room temperature
- 1/4 c. eggnog
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 9-inch by 9-inch by 2-inch pan
- Medium bowl or saucepan
- Measuring cups and spoons
- Silicone spatula
- Stand mixer
- Parchment paper
- Wire cooling rack
- Skewer or toothpick
- Preheat oven to 350°F.
- Line 9x9x2 inch pan with foil covering the bottom and extending up the sides.
- Melt unsweetened chocolate and butter in a medium microwave safe bowl at medium power (50% or level 5) mixing at 30-second intervals until smooth and all of the chocolate is melted.* Set aside.
- In large bowl of stand mixer, fitted with paddle attachment, beat eggs, sugar, vanilla, and salt at high speed for about 2-3 minutes or until light and creamy. Blend in melted chocolate at low speed, stopping to scrape sides as needed. Add flour just until incorporated.
- Spread two-thirds of the batter into prepared pan and transfer remainder to a small bowl.
- Clean the bowl and paddle of stand mixer and refit to mixer. Beat egg yolk on medium-high 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.
- 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 about 45 minutes to an hour or until top is pued and cracked and toothpick inserted in center tests moist. It is best not to over bake as brownies set as they cool. Allow to cool before cutting.
*Stovetop: Melt in top of double boiler over hot (not boiling) water.