Eggnog Mocha Brownies
Dense gooey and chocolatey brownies spiked with espresso to create a mocha flavor, and topped with an eggnog cheesecake topping! I love the flavors of eggnog, chocolate, and coffee together! In these epically massive brownies they come together so well. A hint of vanilla and bourbon finish off this amazing holiday treat!
The inspiration for this recipe
I am really excited to be part of a group of bloggers sharing cookie recipes this week! Except I didn’t make cookies, I made these eggnog mocha brownies. Hope that’s cool with you guys! I love cooking with egg nog this time of year, and these brownies were my latest creation. I added a lot of coffee to the brownies because I have been making mochas with eggnog at work this week and am obsessed with the flavor combination.
Melt the chocolate with brown butter and espresso
Add the chocolate chips to a big bowl, brown the butter and pull the espresso shots, then mix it all together! The heat from the butter and coffee will melt the chocolate chips.
Finish the mocha brownie batter
Beat the eggs with sugar, then pour the chocolate coffee butter mixture in. Then finally stir in some flour, cocoa powder, and salt.
When I first made these, I used my friend Bianca’s recipe for the brownie base because I know I can trust her recipes to be the easiest way to get to the most deliciousness. As usual, she didn’t fail me, the brownies were super dense and chocolaty. When I revisited this recipe years later, I added a little bit of inspiration from this espresso brownie recipe.
Make the eggnog topping
The eggnog topping for the brownies is based on a simple cheesecake topping. Some eggnog, cream cheese, sugar, flour, egg, salt, nutmeg, and bourbon!
Marble the eggnog into the mocha brownies
I’m really bad at marbling brownies. I skipped that class in food blogger school. I try to do big swirls but end up not knowing where to stop! Pour the eggnog mixture on top of the mocha brownies and do your best to swirl it in nicely!
Bake the eggnog mocha brownies
Bake at 350 for about 45 minutes. These are very thick and the pan is large so they take a bit longer! Pull them out when the middle is just barely set.
Like I said, don’t be afraid to pull these out of the oven when they are not quite fully set. Just slightly under cooked brownies are my favorite. See how good they look below!!
Cutting the eggnog mocha brownies
Make sure the eggnog mocha brownies have a long time to rest and cool before cutting them. I cut mine into 15 pieces which makes huge brownies. You might want to do 20 instead.
Twists on this recipe
Like I said above, you could cut these eggnog mocha brownies smaller. They are kind of epic at 650 calories each. You could also use strong coffee instead of espresso. Maybe even stir some instant coffee into the coffee to make it closer to espresso strength. You can skip the bourbon too if you want or need it to be alcohol free!
For more brownie recipes, check out my chili basil brownies or these chai sweet potato pie brownies!
Eggnog Mocha Brownies
Equipment
Ingredients
Brownies
- 2 cups butter plus more for the pan
- 2 cups chocolate chips
- 2 double shot espressos
- 6 eggs
- 2.5 cups sugar
- 1 tablespoon vanilla extract
- 2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon salt
Eggnog topping
- 8 ounces cream cheese
- 1/2 cup eggnog
- 1/3 cup sugar
- 1/4 cup flour
- 1 egg
- pinch of salt
- 1 tablespoon bourbon
- 1/2 teaspoon fresh grated nutmeg
Instructions
- Grease a 9×13 pan with butter and line it with parchment paper. Preheat oven to 350.
- Add the butter to a pan over high heat. Melt the butter and cook to brown. Remove from heat.
- Pour the butter over the chocolate chips and stir to combine. Pull the espresso shots and add them to the mixture. Stir again. Let this sit while you get the other ingredients together, and stir it once in a while to continue letting the chocolate melt.
- Add the eggs, sugar, and vanilla to one bowl. Add the flour, cocoa powder, and salt to another.
- Use a hand mixer to beat the eggs and sugar together until light and fluffy. Pour in the cooled chocolate and butter mixture and continue to beat for 3 minutes.
- Fold/stir in the flour mixture until fully combined.
- Pour the brownie mix into the greased pan.
- Add all the eggnog topping ingredients to a food processor. Process until smooth. Scrape down the sides and process another 15 seconds until fully combined.
- Pour the eggnog mixture over the brownie mixture. Use a knife or spatula to make waves in the pan and marble the eggnog topping and brownie batter together.
- Bake at 350 for about 45 minutes until just set and still slightly undercooked in the center.
Oooh these sound so good! I love dressing up brownies. I’ve been craving something with eggnog recently, so I’ve got to try these.
Gonna change my tag line now…
I don’t think I’ve ever baked with eggnog, but I’ll have to change that ASAP! These are awesome and who needs marbling skills 😉
Cheesecake brownies are my jam, but the sound of eggnog cheesecake brownies makes me weak in the knees. These sound incredible!
1. Brownies are totally acceptable and perfect for baking this time of year, too.
2. Yours are gorgeous, even though you skipped the brownie marbling lesson at food blogger school. (I DID, TOO!)
3. Thanks so much for participating in The Sweetest Season and our epic giveaway! I was so happy to have you baking with us this year, and I’m gonna have to try this recipe soon. SO good!
Could oil be substituted for all or part of the butter?