Eggnog Blondies

Submitted by Zabrina Graves

"This is my adaptation of a recipe I found here for eggnog biscotti. I was making the biscotti and when it came time to pull it out of the oven and cut it one of the logs broke. So I cut around the break and put the rest back in the oven. While the biscotti finished in the oven I started munching on the broken bits. I thought it would taste great as a bar. So, I added some chocolate chips, dipped, and drizzled it with more chocolate...you can never have too much... and ended up with my Eggnog Blondies!!"

 

• Ready In: 1hr
• Ingredients: 20
• Yields: 24 squares
• Serves: 24

ingredients

• 1 cup unsalted butter, melted
• 1 1⁄2 cups sugar
• 1 orange, zest of, finely minced
• 1⁄2 teaspoon orange oil or 1 teaspoon orange extract
• 1 tablespoon pure vanilla extract
• 3 eggs
• 2 egg yolks
• 1⁄4 teaspoon cinnamon
• 1 1⁄2 teaspoons nutmeg
• 1⁄4 teaspoon mace or 1/4 teaspoon nutmeg
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking soda
• 2 1⁄2 teaspoons baking powder
• 1⁄4 cup heavy cream or 1/4 cup evaporated milk
• 4 cups all-purpose flour
• 2 cups chocolate chips

• Garnish (optional)

• nutmeg or granulated sugar, for dusting
• 12 ounces dark chocolate, melted, for dipping
• 4 ounces white chocolate, melted, for coating blondies
• coarsely chopped graham cracker crumbs (optional)

directions

1. Preheat the oven to 350°F Blend the butter, sugar, eggs, vanilla, orange extract, cinnamon, nutmeg, and mace in a food processor together until combined, about 30 seconds.
2. Add in remaining ingredients and process a 1-2 minutes to get a thick batter.
3. Let batter stand 2 minutes.
4. Pour batter into a greased 13 x 8 x 1 baking pan.
5. Bake 45 minutes until set and browned. Cool well and then cut into 2in x 2in squares, glaze one side of each squares with melted chocolate.
6. Garnish with crushed graham cookies crumbs on one edge.

Reviews

[Brenda.]

I really think you are on to something with this recipe. I would have liked them baked a little longer for a more biscotti texture, as I found myself being drawn to the crusty edge pieces. The chocolate really kicks these up a notch. Thanks for sharing.