Eggnog Brownies are the perfect addition to your holiday baking lineup. The brownies are rich, fudgy, and crinkle topped with Straus Organic Lightly Salted European Style Butter. We then top them with eggnog cream made with Straus Organic Eggnog and Organic Heavy Whipping Cream.
The brownies start with our favorite brownie base. We use this recipe for all of our brownies and these are no exception. The batter requires almost 1 pound of chocolate, so you know that they are good. The chocolate gets melted with Straus butter and folded into the rest of the ingredients before baking.
After baking and cooling the brownies, we top them with an eggnog cream. The eggnog cream is a combination of heavy whipping cream and mascarpone. The mascarpone allows it to set up and slice. We add in Straus eggnog, spices, and vanilla bean for flavor, just like if you poured a whole glass.
FAQ
Can I make these brownies ahead of time?
Yes. These brownies will still be great the next day. You can bake them, add the eggnog cream, and refrigerate for up to 24 hours before slicing.
Do they need to be refrigerated?
Because of the eggnog cream topping, they need to be stored in the fridge. They’ll keep well for up to days.
Can I substitute the mascarpone?
Mascarpone is what allows the topping set and slice cleanly. You can use cream cheese in a pinch, but both the texture and flavor will change. We recommend using mascarpone.
How do I get clean slices?
Refrigerate the brownies for at least 1–2 hours after topping them, then use a sharp knife wiped clean between cuts. We don’t like heating the knife for these, as it melts the cream on top.
Can I freeze them?
You can freeze the brownie base, but the eggnog cream is best made around the time you plan to serve them. If you want to prep ahead, freeze the brownies alone and add the topping the day you plan to serve.
What size pan do these use?
A 9×13 metal pan works best for these brownies. You don’t want to use a smaller pan as the brownies will be too thick.
Eggnog Brownies
Ingredients
Brownies:
- 1 cup salted butter 227 g
- 14 ounces 70% strong dark chocolate coarsely chopped
- 1/2 cup unsweetened dutch cocoa powder 60 g
- 1 cup all-purpose flour 120 g
- 5 large eggs
- 1 cup packed dark brown sugar 140 g
- 1 cup granulated sugar 200 g
- 1 teaspoon salt ½ teaspoon if iodized
- 1 tablespoon vanilla extract
Eggnog layer:
- 16 oz mascarpone
- 1 1/2 cups heavy whipping cream 360 ml
- ½ cup eggnog
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1 tablespoon vanilla bean
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
Dusting:
- 1 tablespoon cinnamon powder
Instructions
Brownies:
- Preheat the oven to 350F.
- Butter and line a 9-by-13-inch metal baking dish with parchment paper
- In a small saucepan, melt the butter over low heat.
- Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted.(note: if you are using a chocolate bar, you will need to melt the chocolate longer on the stove)
- Set chocolate mixture aside to cool.
- Sift the flour and cocoa powder into a small mixing bowl. Set aside.
- In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer fitted with the whisk attachment (or hand mixer), beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.
- Using a rubber spatula, fold the cooled chocolate into the egg mixture.
- Add the flour and cocoa powder and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs.
- Pour the batter into the prepared dish and smooth the top with a spatula.
- Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes.
Eggnog Cream:
- In a large bowl, combine the mascarpone cheese, heavy cream, and eggnog. Beat on medium speed until well combined, about 30 seconds.
- Add the sugar, salt, vanilla bean paste, and spices. Continue to beat on medium speed until soft peaks form, about 1-2 minutes.
Assembly:
- Top the cooled brownies with the eggnog cream. Use a spatula evenly distribute the cream into an even layer
- Using a fine mesh sieve dust the top of the brownies with cinnamon
- Cut into pieces and serve or store in the fridge until ready to serve
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