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Spiked Eggnog Brownies

We can all agree that brownies are a go-to bar cookie that we all love. I have a few different brownie recipes, and the eggnog and bourbon in these Spiked Eggnog Brownies make these a great festive treat for the holidays.

These brownies are made in a jelly roll pan and are a bit thinner than traditional brownies. If you want them thicker, just make them in a 9″x13″ pan instead, reduce the baking temperature to 375° and increase the cooking time by about 10 minutes.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 20 Minutes
Cook Time: 14 Minutes
Total Time: 34 Minutes
Servings: about 3 dozen

Ingredients:

  • BROWNIES:
  • 1/2 cup (1 stick) butter
  • 1/2 cup water
  • 1/2 cup vegetable or canola oil
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1/2 cup eggnog
  • 1/2 cup bourbpn
  • 2 large eggs
  • ICING:
  • 2 cups sifted powdered sugar
  • 6 Tbsp butter, softened
  • 1/4 cup vegetable or canola oil
  • 1 Tbsp eggnog
  • 2 tsp. bourbon
  • 1/8 tsp. freshly grated nutmeg

Instructions:

  1. BROWNIES:

  2. Preheat oven to 400°F. Grease a 10 1/2 x 15 1/2-inch jelly roll pan and line with parchment paper, set aside.

  3. Combine butter, water, and oil in a heavy sauce pan over medium high heat. bring to a broil. Remove from heat.

  4. In a medium bowl, whisk together sugar, flour, cocoa, baking powder and salt. Add dry ingredients to butter mixture; stir until well blended.

  5. In a small bowl whisk eggnog and bourbon into eggs; stir into batter. Pour batter into prepared pan. Bake 12-14 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan and decorate or frost with icing when cooled. Cut into 2-inch squares.

  6. ICING:

  7. Combine all icing ingredients in a medium bowl. Beat until well blended and smooth. Spoon icing into a pastry bag fitted with a large open star tip. Pipe icing on to each brownie. If you don't have a pastry bag, you can just frost the brownies instead. Store in an airtight container in the refrigerator.

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