This rich and chewy treat captures the essence of the beloved seasonal beverage.Fragrant vanilla, spicy nutmeg, and a splash of brandy fill each bite with familiar flavor and thick, moist texture.Feel free to swap whiskey, bourbon, rum, or cognac for brandy if you prefer.

Vanilla Eggnog Blondies Print Recipe Pin Recipe Makes 9 blondies Ingredients  Blondies1½ cups (330 grams) firmly packed light brown sugar1¼ teaspoons (3.75 grams) kosher salt¾ teaspoon (3.25 grams) baking powder½ teaspoon (1 gram) plus ⅛ teaspoon ground nutmeg, divided¾ cup (170 grams) unsalted butter, melted and cooled slightly1½ tablespoons (22.5 grams) brandy1½ tablespoons (20 grams) vanilla extract*2 large eggs (100 grams), room temperature1¾ cups (219 grams) all-purpose flour2 tablespoons (24 grams) granulated sugarGlaze:1 cup (120 grams) confectioners’ sugar2 tablespoons (30 grams) whole milk1 vanilla bean*, split lengthwise, seeds scraped and reserved⅛ teaspoon ground nutmeg InstructionsPreheat oven to 350°F (180°C).Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan.For blondies: In a large bowl, whisk together brown sugar, salt, baking powder, and ½ teaspoon (1 gram) nutmeg.Gradually add melted butter, whisking just until combined.

Whisk in bran

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