Guys.... These brownies are the brownies of all brownies. Ridiculously fudgy, chewy, moist, packed with chocolate (real chocolate!) with a bit of a rustic crust to the edges. That's without even mentioning the eggnog cheesecake swirl on top. I'm salivating just thinking about these babies right now. If you don't like chocolate (hi, who are you?), then stop where you are and evaluate your life choices. You need to make these.
1 1/2 cups quality chocolate (I used dark and semi-sweet)
1/2 cup (one stick) unsalted butter
2 tblsp. coconut oil (solid)
1 cup coconut sugar
1/2 cup whole wheat flour
Eggnog Cheesecake Swirl
1/2 package of cream cheese
1/2 cup eggnog (I like Southern Comfort brand)
1 tblsp. cornstarch
pinch of nutmeg
Fill a large pot about 1/4 to 1/2 full with water. Place a heat safe glass bowl over the top, making sure that the bowl sits snugly on top of the pot and isn't touching the water below. You want the bowl to sit right above the water, but not directly in it. Heat the water over medium heat until lightly boiling. Place the butter, coconut oil, and chocolate in the heat safe bowl, and allow to heat until melted and smooth. Remove the bowl from heat and set aside to cool. Once the mixture is cooled, whisk in your coconut sugar until smooth, making sure to break up any lumps. Whisk in your eggs, one at a time. Stir in the flour. Line a 8-9inch square or round baking pan with parchment paper, and pour in the brownie batter. In a separate medium microwave-safe mixing bowl, warm the cream cheese until it is easy to mix. Add the eggnog and whisk until smooth. Whisk in the egg, corn starch and nutmeg. Let stand for 5 minutes to thicken. Scoop over the top of the brownie batter in random form. Use a knife to swirl the eggnog batter and the brownie batter together. Bake at 350 degrees for 35 to 40 minutes. Let cool completely before cutting into squares.
This is my new favorite go-to brownie recipe! Just use the brownie recipe on it's own or as a base, and get creative with your additions.