EGGNOG BLONDIES

OOEY-GOOEY BLONDIES that are perfect for the holiday season!

Have you ever had thick dry blondies? These are the exact opposite of that. They are thin, ooey-gooey, and addicting! They are the perfect addition to this holiday season. They travel really well too, so they make the perfect gift for any host.

Another bonus, they’re super easy to make! I tossed them together, in one bowl, in what felt like no time. Honestly, the thing that took the most time was waiting for them to fully cool.

PS. these a great way to use up some of that leftover eggnog!

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EGGNOG BLONDIES

Yield: 24 2 Inch Square Blondies

Author: Michelle Williams

Prep time: 15 MinCook time: 18 MinInactive time: 30 MinTotal time: 1 H & 3 M

Ingredients

FOR THE BLONDIES

• Light Brown Sugar (1 1/2 cups)
• Egg (1)
• Unsalted Butter (1 stick aka 8 tablespoons, melted)
• Eggnog (1/4 cup)
• All Purpose Flour (1 1/2 cups)
• Baking Powder (1/2 teaspoon)
• Salt (1/2 teaspoon)
• Baking Butter Spray (or butter for greasing your baking sheet)

FOR THE WHITE CHOCOLATE DRIZZLE

• White Chocolate Chips (1/2 cup)

KITCHEN ITEMS

• Large Mixing Bowl
• Whisk
• Rubber Spatula
• 9x13 Inch Baking Sheet
• Icing Knife (if you don't have one use your rubber spatula when this one is needed)
• Large Cooling Rack (it should be as big as your baking sheet)
• Microwave Safe Ziplock Bag
• Cutting Board
• Chefs Knife

Instructions

TO MAKE YOUR BLONDIES

1. Preheat your oven to 350º.
2. In your large mixing bowl, whisk together light brown sugar, egg, melted butter, and eggnog until they are evenly incorporated.
3. Add flour, baking powder, and salt. Use your rubber spatula to fold it all together until you have a thick, somewhat rubbery batter.
4. Use your butter spray to liberally grease your baking sheet.
5. Scoop your blondie batter onto your baking sheet and use your icing knife to spread it evenly across your baking sheet. This part took a little time with such a sticky batter. Don’t worry if you are experiencing the same thing, you’re right on track!
6. Bake until golden on the edges and if you stick a toothpick in the middle it comes out clean—about 17 minutes.
7. Let cool fully in your baking sheet—about 30 minutes.
8. Lay your cooling rack face-down on top of your blondies in the baking sheet. Hold the cooling rack tightly against the baking sheet and flip the blondies out onto it. If they don’t just fall out, tap a bit on the back of your baking sheet until they do.
9. To get your blondies right-side-up, put the back of your baking sheet on top of your blondies on the cooling rack. Hold the cooling rack and the baking sheet tightly together and flip them again. Now, your blondies should be sitting right-side-up on the back of your baking sheet.
10. Slide your blondies off the back of your baking sheet back onto your cooling rack. I know it sounds scary. They hold together well, just hold them close to the cooling rack when you slide them.

TO ADD THE DRIZZLE TO YOUR BLONDIES

1. Put your white chocolate chips into the corner of your microwave-safe Ziploc bag. Close your bag (I put mine in a bowl, which wasn’t necessary but gave me peace of mind) and microwave it in 20-second intervals, massaging the white chocolate when you check on it until it is melted—about 1 minute.
2. Cut a tiny piece off of the white chocolate filled corner of your Ziploc bag. This will denote the thickness of your white chocolate lines.
3. Use your Ziploc bag as a piping bag. To get this linear effect, drizzle your white chocolate back and forth horizontally over your blondies working your way from the top to the bottom. To get clean lines, your white chocolate drizzle should go past your blondies as you move back and forth and hit your work surface on both sides otherwise you will see the motion of your turn written in white chocolate on your blondies.
4. Turn your cooling rack so it is in a good position for you to make lines that go perpendicularly across your first lines. Repeat your piping process.
5. Let your white chocolate cool until hardened—about 5 minutes.
6. Transfer your blondies to your cutting board and use your chef’s knife to cut them into 2-inch squares.
7. Eat and enjoy!

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