Christmas has come and gone, yet my fridge is still full.  I’ve got the part down about what to do with all that left over food, but the question today is – what to do with all that leftover eggnog?  Its shelf life is quick, and my family’s taste buds are requesting something new.

And so I turn to my dear friend, Harvey Morris and his most recent creation: Simply Decadent Brownies Cookbook for help.

Baked Chicago's Simply Decadent Brownies Cookbook

Brownies are probably my family’s favorite dessert and one of those things that are much easier to make from scratch than most people think.  Plus with just under a week till New Year’s there’s still time to indulge!  The answer: Eggnog Brownies

It’s such a hit with my family, I’ve decided to sell them in our Café for the rest of the week (or until they last).  For a non-alcoholic version, replace the rum in the brownie batter with eggnog.  “That way there’ll be a light eggnog flavor profile in the base of the brownie, and a stronger eggnog flavor in the cream cheese filling,” as Harvey says.  It’s versatile, a great way to reuse and recycle, and most importantly delicious.  Cheers!

Eggnog Brownies

Cook Time: 40 minutes

Yield: Makes 16 brownies

Eggnog Brownies

This recipe comes from a dear friend, Harvey Morris’ cookbook: Simply Decadent Brownies Cookbook, and serves as a great use for that left over eggnog.


  • 1/2 cup butter
  • 2 eggs plus 1 egg yolk, divided
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup plus 4 tablespoons granulated sugar, divided
  • 1/2 cup dark brown sugar
  • 1/2 cup milk chocolate chunks
  • 1/4 cup rum
  • 16 ounces cream cheese, room temperature
  • 1/4 cup eggnog
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • Confectioners' sugar for dusting


Preheat oven to 350° F. Lightly grease a 9×9-inch baking pan with butter or shortening.

Melt butter in microwave-safe bowl. Add rum and 2 eggs to the melted butter. Stir in flour, baking powder, kosher salt, cocoa powder, 3/4 cup granulated sugar, dark brown sugar and milk chocolate chunks just until combined.

In another mixing bowl, whisk egg yolk until frothy. Stir in 4 tablespoons granulated sugar, eggnog, vanilla, cinnamon and nutmeg. Beat in cream cheese until mixture is smooth. The consistency will be like a creamy yogurt.

Spread 1/2 the batter in the prepared baking pan. Top brownie batter with cream cheese eggnog mixture, using spatula to level out. Spoon remaining brownie batter over the cream cheese eggnog layer, again using spatula to spread evenly. Drag spatula through pan to create a marbled effect.

Bake for 40 to 45 minutes, or until the edges start to move away from the pan. A toothpick inserted in the center should come out almost clean. Cool completely, about 1 hour.

Lightly dust with confectioners’ sugar and cut into 4 rows by 4 rows to make 16 brownies.


Brownie Points: For a darker chocolate flavor profile, substitute unsweetened dark chocolate cocoa powder and dark chocolate chunks. For a kid-friendly, non-alcoholic version, substitute milk or water for the rum.