This is the holiday treat I crave the second the weather cools down.
These Eggnog Brownies are soft, fudgy, and have that warm eggnog flavor that just screams cozy season.
The best part? That white chocolate drizzle on top — it’s sweet, creamy, and finishes them perfectly.
I’ve made these for holiday parties, cookie exchanges, and “just because” nights, and they always disappear fast.
You’ll love how simple they are to make, and they look like you spent hours in the kitchen!
Why I Love This Recipe
Every time I bake these, they take me straight back to my grandma’s kitchen. She always had a carton of eggnog in the fridge during the holidays and used it in everything — cookies, cakes, even pancakes. These brownies remind me of those sweet, simple moments.
- The eggnog flavor is rich without being overpowering
- The fudgy texture is everything a brownie should be
- That drizzle adds a bakery-level finish with almost no effort
- Easy to make with basic pantry ingredients
- Perfect for holiday parties or gifting
What You’ll Need
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground nutmeg
- ½ cup unsalted butter (melted)
- 1 cup white sugar
- ½ cup eggnog (room temperature)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup white chocolate chips (for melting and drizzle)
Pro Tips
- Let the eggnog and eggs sit out for 10-15 minutes before using so everything mixes smoothly
- Don’t overbake — these are meant to be fudgy, not cakey
- A sprinkle of extra nutmeg on top of the drizzle makes them look super festive
- Use parchment paper to line the pan for easy lifting and clean edges
- If melting white chocolate chips in the microwave, do it in 15-second bursts to avoid burning
Tools Required
- Mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- 8×8 baking pan
- Parchment paper
- Small microwave-safe bowl for melting chocolate
Substitutions and Variations
- Swap eggnog for heavy cream + ½ tsp nutmeg if you’re out
- Add ½ tsp rum extract for more classic eggnog flavor
- Use cinnamon instead of nutmeg for a warmer spice note
- Add ½ cup chopped white chocolate or nuts into the batter for extra texture
Make Ahead Tips
You can make the brownies a day ahead and store them uncut, covered at room temperature. Drizzle the white chocolate right before serving for the best look and texture.
Recipe + Instructions
Step 1: Preheat and Prepare Pan
Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper, letting a little hang over the edges.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 1 cup flour, ½ tsp baking powder, ¼ tsp salt, and ¼ tsp ground nutmeg.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together ½ cup melted butter, 1 cup white sugar, ½ cup room-temp eggnog, 2 large eggs, and 1 tsp vanilla extract until smooth.
Step 4: Combine Wet and Dry
Add the dry ingredients to the wet ingredients. Stir with a rubber spatula until just combined — don’t overmix.
Step 5: Pour Into Pan and Bake
Pour the batter into the prepared pan and smooth out the top. Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
Step 6: Cool and Drizzle
Let the brownies cool completely in the pan. Melt ½ cup white chocolate chips and drizzle over the top using a spoon.
Step 7: Slice and Serve
Lift the brownies out of the pan using the parchment. Slice into 9 or 12 squares and serve on a plate.
Tips for Leftovers and Storage
- Store brownies in an airtight container at room temp for up to 3 days
- You can refrigerate them for up to 5 days — just let them come to room temp before serving
- Freeze slices individually wrapped for up to 2 months. Thaw at room temp
Servings and Cook Time
Makes: 9–12 brownies
Total Time: 40 minutes (10 min prep + 30 min bake)
Macros Information (Per Brownie, if cut into 12)
- Calories: 220
- Protein: 2.5g
- Carbs: 28g
- Fat: 11g
- Sugar: 18g
Why This Recipe Works (Quick Science)
The eggnog adds both moisture and a bit of fat, which helps make the brownies extra fudgy and flavorful. The melted butter gives richness and helps bind the sugar and eggs smoothly, which gives the brownies their shiny top. The white chocolate drizzle hardens slightly, giving a fun texture contrast.
Common Mistakes
- Overmixing the batter: Makes the brownies tough. Stir just until combined.
- Using cold eggnog or eggs: Can cause the butter to seize and affect texture.
- Overbaking: You want a toothpick to come out with moist crumbs, not clean.
- Skipping parchment: Makes it hard to lift and slice cleanly.
What to Serve With
- A glass of cold eggnog or warm chai
- Whipped cream or a scoop of vanilla ice cream
- A sprinkle of powdered sugar and extra nutmeg for decoration
FAQ
Can I use store-bought eggnog?
Yes, any brand will work — just make sure it’s full-fat for best flavor.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I double the recipe?
Yes! Use a 9×13 pan and bake for 30–35 minutes.
