I almost didn’t share this recipe, it seemed too easy. But then I remembered that people like easy, simple recipes that can be whipped up in a few minutes. The first time I made these brownies, it was after work to bring to a church group meeting I had to leave for in about an hour and a half. In less than 90 minutes I had homemade, from scratch brownies cut and ready to go!
This brownie recipe is my absolute favorite and is so versatile. It’s dressed up for Christmas with a little peppermint extract and crushed candy canes on top. Cut into small pieces it makes a for a delightful hostess gift of shared treat. The holidays feature so many desserts, it’s best to provide everyone with small bites!
I brought these to Andrea’s lovely holiday party and a guest asked me if they were soft. Two questions – where does one find non-soft brownies? Who would bring hard brownies to a party? Clearly my sarcasm could not be contained! These brownies are deliciously soft, moist, fudgy, peppermint-y, and easy. Whip up a batch now, anyone can do it!
Two Years Ago – Eggnog Cookies
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Candy Cane Brownie Bites
Adapted from MMMMM Brownies
Yield – 8” x 8” pan, 36 bites
1/2 cup sugar
2 tablespoons butter
2 tablespoons water
1 teaspoon instant coffee
10 ounces bittersweet chocolate chips
1/2 teaspoon peppermint extract
2/3 cup flour
1/4 teaspoon baking soda
1/2 teaspoon salt
4 mini candy canes crushed
- Preheat the oven to 325 ˚F. Grease an 8” x 8” square pan and line with parchment paper leaving an overhang. Grease that too.
- In a medium saucepan melt the butter, sugar, water, and instant coffee. When melted add in the chocolate chips and stir until combined and melted. Add in the eggs one at a time and then the peppermint extract, stir to combine. Add in the flour, soda, and salt mixing until just combined.
- Pour the brownie batter in the prepared pan and sprinkle with the crushed candy canes, press them in slightly.
- Bake for 20-25 minutes until the top is shiny and crusty and a toothpick comes out almost clean. DO NOT OVER BAKE!
- Let cool slightly and then slice and serve. For bites, I remove the whole brownie from the pan and cut into 9 large pieces. Then, I cut each ninth into 4, placing in a mini cupcake wrapper for maximum cuteness.
I love eggnog, absolutely and completely! Almost every Christmas season I try to make the most eggnog-y of eggnog treats and always end up disappointed. It’s not that the recipes aren’t tasty, because they are, they are just not eggnog-y enough. I’m not ashamed to admit I can drink eggnog straight up! Obviously I try to limit the indulgence, but that doesn’t stop the cravings.
This is a delightfully eggnog-y recipe! I’m sure the original recipe had enough eggnog flavor for the average person, but I wanted to ensure there was plenty of eggnog flavor for me. I used all the tricks I could think of like adding rum extract (obviously rum is essential in eggnog!) and extra fresh nutmeg; the results are super!
The base is crumbly and moist while the middle is lovingly smooth and creamy. A crumb topping on top is perfect for providing a little crunch and texture. Throughout the filling and crust there is significant proportion of fresh nutmeg and eggnog flavor. These eggnog cheesecake bars are my favorite thing on the cookie tray this year!
One Year Ago – Easy Turtles
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Eggnog Cheesecake Bars
Adapted from Annie’s Eats
Yield – 25 pieces
2 cups flour
2/3 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2-3/4 of a fresh nutmeg, grated
12 tablespoons unsalted butter, cold
6 tablespoons eggnog
8 ounces cream cheese, room temperature
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon rum extract
1/4 of a fresh nutmeg, grated
1/2 cup eggnog
- Crust – Preheat the oven to 350 ˚F and grease an 8×8” pan with shortening. Line the pan with parchment paper and grease the paper as well.
- Whisk together the flour, sugar, baking powder, salt, and nutmeg in a medium bowl. Cut the butter into small pieces and incorporate into the flour mixture with a pastry blender. Blend until you have pea-sized pieces.
- Stir in the eggnog with a fork until the dough is shaggy. Squeeze a bit with your hands to incorporate the loose flour.
- Press 2/3 of the dough into the bottom of the prepared pan as evenly as possible. Set aside.
- Filling – In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until smooth. Add the remaining ingredients, one at a time, beating to incorporate each. Scrape the bowl as needed.
- Pour the filling over the crust. Use the remaining dough to make crumbles on top of the filling.
- Bake for 30-35 minutes until the filling no longer jiggles and the topping just begins to brown.
- Let cool completely on a wire rack. Refrigerate to firm up before cutting and serving