Description
Chewy brown-butter eggnog bars with white chocolate and a thin nutmeg glaze.
Ingredients
Scale
- 3/4 cup unsalted butter (170 g)
- 1 cup packed light brown sugar (200 g)
- 1/3 cup granulated sugar (67 g)
- 1/3 cup prepared pasteurized eggnog (80 ml)
- 1 large egg plus 1 large egg yolk, room temperature
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour (180 g)
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 tsp freshly grated nutmeg
- 4 oz white chocolate, chopped (113 g)
- 1 cup confectioners’ sugar (120 g)
- 2 tbsp prepared eggnog for glaze (30 ml)
- Pinch of freshly grated nutmeg for glaze
Instructions
- Heat the oven to 350°F (177°C). Line one 8-inch square light metal pan with parchment.
- Brown the butter in a saucepan until the milk solids are amber and fragrant. Pour into a bowl and cool for 10 minutes.
- Whisk in both sugars, 1/3 cup eggnog, the egg, yolk, and vanilla until smooth.
- Fold in the flour, baking powder, salt, nutmeg, and chopped white chocolate just until combined. Spread in the pan.
- Bake for 25-31 minutes, until the edges are golden and a tester near the center carries moist crumbs. Cool completely.
- Whisk the confectioners’ sugar, 2 tbsp eggnog, and nutmeg into a thick glaze. Spread a very thin layer over the cooled slab.
- Let the glaze set, then lift out and cut into 16 squares.
Notes
Cool the brown butter before mixing and remove the blondies while the center still carries moist crumbs.