Spiked Egg Nog Brownies
Yield: About 3 dozen 2-inch brownies
Cook Time: 12-14 minutes
Tips: To make the brownie batter without alcohol, substitute alcohol with a soft drink, such as Coke or Dr. Pepper or a tart fruit juice, such as cranberry juice. To make icing without alcohol, substitute alcohol with same amount of vanilla extract. If desired, 1/4 cup of mini semi-sweet chocolate chips may be stirred into batter before pouring into baking dish. Store in refrigerator in an air-tight container.
Suggestion: Perfect served during the Christmas and Thanksgiving holidays, or as soon as egg nog becomes available in the stores!.
Ingredients
- Brownies
- 1/2 cup butter
- 1/2 cup water
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 2 cups sugar
- 1/4 cup cocoa
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup eggnog
- 1/2 cup bourbon, rum, brandy or whiskey (see "Tips" for non-
- alcoholic version)
- 2 eggs
- Icing
- 2 cups sifted confectioners (powdered) sugar
- 1/2 cup (1 stick) plus 2 tablespoons butter, softened
- 2 tablespoons eggnog
- 2 teaspoons bourbon, rum, brandy or whiskey (see "Tips" for
- nonalcoholic version)
- 1/8 teaspoon freshly grated nutmeg
Directions
Preheat oven to 400° F.
Brownies
Combine butter, water and oil in a heavy small sacuepan over medium-high heat. Bring to a boil. Remove from heat.
In a medium mixing bowl, combine flour, sugar, cocoa, baking powder and salt. Add dry ingredients to butter mixture, then stir until well-blended. In a small mixing bowl, whisk eggnog and bourbon into eggs, then stir into batter.
Pour batter into a greased 10x15-inch jelly roll pan lined with waxed paper. Bake 12-14 minutes or until a toothpick inserted near center comes out clean. Cool in pan. Cut into 2-inch squares.
Icing
Combine all ingredients in a medium mixing bowl. Beat until well-blended and smooth. Spoon icing into a pastry bag fitted with a large open star tip. Pip icing onto each brownie. Store in an airtight container in refrigerator.