Eggnog blondies are soft, chewy dessert bars made with real eggnog, warm nutmeg, and cinnamon, with white chocolate chips folded throughout. They taste like a classic holiday drink baked into a rich, buttery blondie.
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A Quick Look at the Recipe
✅ Recipe Name: Eggnog Blondies
🕒 Ready In: ~45 minutes
👪 Serves: 12 bars
🥣 Main Ingredients: Eggnog, brown sugar, butter, flour, nutmeg, cinnamon, white chocolate chips
👌 Difficulty: Easy - mix, pour, bake
⭐ Why You'll Love It: These eggnog blondies are soft and chewy with warm holiday spices, sweet white chocolate chips, and cozy eggnog flavor in every bite.
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These eggnog blondies bake up thick and tender with a sweet spiced flavor and a cozy vanilla finish. The white chocolate adds extra sweetness, and walnuts give a little crunch in every bite.
If you love holiday desserts, you might also like our Christmas Cookie Bars, Molasses Cookies, or Gingerbread Cheesecake.
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Why You'll Love Eggnog Blondies
Holiday flavor: Eggnog, nutmeg, and cinnamon give these blondies a classic seasonal taste.
Soft and chewy: Brown sugar and melted butter make the bars tender with a rich texture.
White chocolate chips throughout: Sweet, creamy chips melt into the blondies for extra flavor.
Easy dessert bars: One bowl, simple ingredients, and no frosting needed.
Key ingredients
- Eggnog: Adds the signature eggnog flavor and helps keep the blondies soft and tender.
- Brown sugar: Gives the blondies a rich sweetness and chewy texture.
- Nutmeg: The key spice that makes these taste like classic eggnog.
- Cinnamon: Adds warm flavor that pairs perfectly with nutmeg and vanilla.
- White chocolate chips: Melt into sweet pockets throughout the bars.
- Melted butter: Creates a rich blondie base and helps the bars bake up soft.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- No walnuts: Leave them out or swap in pecans for a different crunch.
- Extra eggnog flavor: Add ½ teaspoon rum extract for a stronger eggnog taste without alcohol.
- Add more spice: Increase nutmeg slightly for a bolder holiday flavor.
- Swap the chips: Use butterscotch chips or cinnamon chips instead of white chocolate.
- Top it off: Dust the cooled blondies with powdered sugar for a simple holiday finish.
How to Make Eggnog Blondies:
- Step 1: Preheat the oven to 350°F. Grease an 8×8 pan. In a mixing bowl, whisk the egg, eggnog, and melted butter until combined. Stir in the brown sugar until dissolved.
- Step 2: Add the flour, baking powder, cinnamon, and nutmeg and mix just until combined. Do not over mix.
- Step 3: Fold in the white chocolate chips and chopped walnuts.
- Step 4: Spread the batter evenly in the pan. Bake for 28 to 35 minutes.
Recipe Notes & Tips
- Do not over mix: Stir just until combined so the blondies stay soft and chewy, not tough.
- Watch the bake time: Pull them when the center is set and a toothpick comes out with a few moist crumbs for the best texture.
- Let them cool before slicing: Cooling helps the blondies firm up so they cut cleanly.
- Use room temperature eggnog: Cold eggnog can make the melted butter clump when mixing.
- Toast the nuts: Toasting walnuts first adds a richer flavor and extra crunch.
Make-Ahead & Freezing Options
- Make ahead: Eggnog blondies taste even better the next day once the spices settle.
- Room temperature storage: Store the bars tightly covered at room temperature for up to 3 days.
- Refrigerator storage: Keep them covered in the fridge for up to 5 days, then bring to room temperature before serving.
- Freezing: Wrap the blondies tightly and freeze for up to 2 months.
- Thawing: Thaw at room temperature or overnight in the refrigerator before serving.
Eggnog Blondies faqs
Eggnog blondies are done when the edges look set and lightly golden and the center looks set but still slightly soft. A toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter.
Eggnog blondies can turn dry if they are over baked or if too much flour is added. Measure flour carefully, mix just until combined, and pull the blondies when the center is set but still soft so they stay chewy.
Yes, homemade eggnog works in eggnog blondies as long as it has a similar thickness to store bought eggnog. If your homemade eggnog is very thin, the batter may be looser and may need a slightly longer bake time.
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Eggnog Blondies
Equipment
Ingredients
Instructions
- Preheat the oven to 350 degrees. Grease a 8×8 baking pan with cooking spray or line with parchment paper then set aside.
- In a large mixing bowl, mix together egg, eggnog and butter.
- Mix in brown sugar until dissolved.
- Add in flour, baking powder, cinnamon and nutmeg. Mix until just combined, careful not to over mix.
- Slowly fold in white chocolate chips and walnuts.
- Pour the batter into the 8×8 pan, making sure to spread it evenly. Bake for 30 minutes or until a toothpick comes out clean.
Nutrition
Notes
- Do not over mix: Stir just until combined so the blondies stay soft and chewy, not tough.
- Watch the bake time: Pull them when the center is set and a toothpick comes out with a few moist crumbs for the best texture.
- Let them cool before slicing: Cooling helps the blondies firm up so they cut cleanly.
- Use room temperature eggnog: Cold eggnog can make the melted butter clump when mixing.
- Toast the nuts: Toasting walnuts first adds a richer flavor and extra crunch.
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