Salted Caramel Eggnog Brownies. Calling these babies Fudge Brownies would be an understatement. My chocolate chunk homemade brownies layered in salted caramel and eggnog fudge, are the ultimate brownie experience!
I’ve always had a thing for homemade brownies. Moist fudge brownies with big chocolate chunks scattered throughout…
That just makes my heart smile.
And then of course, this time of year, I also have a thing for fudge.
Fudge is one of those treats that seems to stir up holiday spirit. I’m happy to share any treat offering that kind of inspiration.
So today I bring you the best of both!
Salted Caramel Eggnog Brownies. Dark chocolatey homemade brownies topped with, not one, but TWO decedent fudgy layers.
The first layer is a creamy Eggnog Fudge, kissed with bourbon and speckled with nutmeg.
The second fudge is rich salted caramel, buttery and smooth.
All three layers blend together for a decedent fudge brownie extravaganza.
And the best part about this Salted Caramel Eggnog Brownies recipe is that the fudge layers are so easy to make. Just pop them in the microwave and stir. No double boiler. No candy thermometer.
I love how each triple layer brownie looks sitting on these festive Toy’s Delight Christmas Dishes. Villeroy & Boch has such fun holiday collections that work well with other bake-and serve pieces like their Cooking Elements line!
Salted Caramel Eggnog Brownies
Yield: 120 pieces
Prep Time: 30 minutes (active time)
Cook Time: 30 minutes
For the Homemade Brownies:
- 2 sticks unsalted butter, melted (1 cup)
- 1 1/2 cups sugar
- 1/2 cup cocoa powder
- 1/2 cup all purpose Gold Medal Flour
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 11 ounces semisweet chocolate chips
For the Eggnog Fudge:
- 2 3/4 cups white chocolate chips
- 14 ounce can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 tablespoon bourbon
- 1/2 teaspoon ground nutmeg
For the Salted Caramel Fudge:
- 2 3/4 cups white chocolate chips
- 14 ounces can dulce de leche (thick Mexican caramel)
- 3 tablespoons unsalted butter
- 1-3 tablespoons milk
- Course sea salt
- Preheat the oven to 375 degrees F and spray a 9X13 inch baking dish with non-stick cooking spray. In a large bowl, mix the melted butter and sugar until well combined. Then add the cocoa powder, flour, eggs, vanilla and salt. Mix well. Finally add the chocolate chips and mix in. Pour the brownie batter into the prepared baking dish and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool completely before moving on. (You could put the brownies in the fridge/freezer to speed up the process.)
- For the Eggnog Fudge Layer: Place all the ingredients for the eggnog fudge in a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until everything is melted together and the mixture comes to a boil. Stir well, then pour the mixture over the brownies and smooth. Gently tap the pan on the counter to remove large air bubbles. Then place in the freezer for 20 minutes to bring the fudge temperature down, before adding the next layer.
- For the Salted Caramel Fudge Layer: Place the white chocolate chips, dulce de leche, and butter in the microwave. Microwave in 30 second increments, stirring in between, until everything is melted together and the mixture comes to a boil. The caramel mixture will appear thicker than the previous mixture. Add 1-3 Tb. of milk and stir well until the mixture is smooth and pourable. Pour over the Eggnog Fudge and gently tap the pan on the counter to remove large air bubbles. Place the pan in the fridge for 2-3 hours until the fudge is really firm. Sprinkle the top with course sea salt.
- To serve: Cut the brownies into 30 large brownie-sized squares, or 120 small fudge-sized squares. Clean the knife with a wet paper towel in between cuts to insure the sides look nice.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Disclosure: This post is sponsored by Villeroy & Boch. All opinions are my own.
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