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Vanilla Brownies

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close up shot of frosted vanilla brownies stacked on top of each other
Vanilla brownies are a fun twist on classic chocolate brownies and are packed with white chocolate and vanilla flavor topped with a creamy frosting.
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Table of Contents
  1. Vanilla Brownies Ingredients
  2. How to Make This Vanilla Brownies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Vanilla brownies are a sweet spin on a classic chocolate dessert bar that you won’t be able to resist. Rich and chewy, these bars are bursting with decadent melted white chocolate and topped with a creamy frosting.

close up shot of frosted vanilla brownies stacked on top of each other

Vanilla Brownies Ingredients

Vanilla Brownies raw ingredients that are labeled

You’ll need:

For the Vanilla Brownies

  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • 2 teaspoons clear vanilla extract
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 6 ounces white chocolate baking bars, chopped into small pieces
  • 1 cup all-purpose flour

For the Vanilla Frosting

  • 5 tablespoons unsalted butter, room temperature
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon clear vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon salt

PRO TIP:

If you can not find the clear vanilla extract, you can substitute standard vanilla extract in this white chocolate brownies recipe. The clear extract just helps keep the batter and frosting as light as possible without altering the flavor of the brownies. 

SUBSTITUTIONS AND ADDITIONS

WHITE CHOCOLATE: You can substitute 6 ounces of good-quality white chocolate chips for the baking bars. You want to use a good quality baking bar, or chips, as the white chocolate can be temperamental when heating and can burn easily. I like brands such as Ghirardelli, Baker’s Chocolate, Nestle, and Lindt, to name a few.

How to Make This Vanilla Brownies Recipe

OUR RECIPE DEVELOPER SAYS

You could easily double this recipe and bake it in a 9 x 13-inch pan. To account for the larger quantity, you may need to increase your bake time by 5 to 10 minutes.

STEP ONE: Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper. Be sure that you have excess parchment to hang over the sides of the pan to easily remove the vanilla brownies from the pan once cooled.

PRO TIP:

Lining the pan with parchment paper will allow you to lift the entire square of baked brownies out of the pan for easier cutting once cooled. You can also grease the pan instead if you would prefer.

STEP TWO: In a small mixing bowl, lightly beat the eggs, granulated sugar, clear vanilla extract, and salt with a whisk until fully combined. Set aside.

eggs, sugar, vanilla, and salt whisked together in a bowl

STEP THREE: In a 3-quart saucepan, on medium-low heat, melt the unsalted butter and chopped white chocolate baking bars. Stir often to prevent burning the chocolate. Remove from the heat as soon as the chocolate and butter are fully incorporated, and the mixture is smooth.

butter and chopped white chocolate in a pot

STEP FOUR: Add the all-purpose flour to the melted white chocolate and stir until all the flour has been incorporated into the melted chocolate. Your mixture will be thick.

flour added to the pot of white chocolate

STEP FIVE: Add the egg mixture to the white chocolate mixture and whisk until all the ingredients come together and the vanilla brownie batter is smooth.

STEP SIX: Transfer the vanilla brownie batter to the prepared pan. Bake for 20-25 minutes. 

PRO TIP:

The brownies are done when a toothpick comes out clean or with just a few crumbles. You don’t want a wet batter, but you do want the brownies to turn out nice and chewy. 

vanilla brownie batter added to a baking dish then baked

STEP SEVEN: Allow the baked brownies to cool completely on the counter before frosting the top of the brownies.

STEP EIGHT: While your vanilla brownies are baking and cooling, you can make your frosting by adding the unsalted butter to a large mixing bowl and beating it for 1 to 2 minutes using a handheld mixer on medium speed until the butter is light and fluffy.

butter being beaten in a bowl

STEP NINE: Add 1 cup powdered sugar to the beaten butter and beat for 30 seconds to 1 minute.

powdered sugar added to the beaten butter in a bowl

STEP TEN: Add 1 tablespoon of the heavy cream to the powdered sugar and beat for an additional minute until smooth.

heavy cream blended into the powdered sugar and butter in a bowl

STEP ELEVEN: Add the remaining 1 cup powdered sugar and beat again for 1 minute.

sugar blended into the butter mixture in a bowl

STEP TWELVE: Finally, add the remaining heavy cream, clear vanilla extract, almond extract, and salt. Beat on medium-high speed for an additional 2 to 3 minutes or until you have a smooth and fluffy frosting.

heavy cream, vanilla, almond, and salt blended into the butter mixture in the bowl

STEP THIRTEEN: Once the vanilla brownies have cooled completely, you can frost them using an offset spatula.

brownies frosted on a wooden board

How To Serve

Enjoy a vanilla bar along with a cold glass of milk or cup of tea. For an extra indulgent dessert, you could serve the brownies on a plate with a scoop of our no-churn vanilla ice cream and a spoonful of whipped cream.

Looking for even more brownie recipes? Our strawberry brownies and lemon brownies are two more treats that are out-of-this-world.

Storage

ON THE COUNTER: You can store these blonde brownies in an airtight container at room temperature for 1 to 2 days

IN THE FRIDGE: The blondie brownies can also be stored in the refrigerator for up to four days.

IN THE FREEZER: Freeze vanilla brownies in an airtight container for up to three months. Defrost before serving.

overhead shot of frosted vanilla brownies stacked on a wooden board

Sometimes called vanilla blondies, these tasty bars boast a chewy texture and rich vanilla flavor that is to die for. Loaded with white chocolate and topped with a sweet vanilla frosting, these are a unique spin on a classic dessert.

FREQUENTLY ASKED QUESTIONS

Do I have to store these in the fridge?

This easy recipe can be stored on the counter for up to two days. If you want to keep them fresh longer, they can be stored in the fridge for up to 4 days.

What is the difference between brownies and blondies

The difference between brownies and blondies is mainly one ingredient, which is chocolate. Chocolate is used in a melted format in the brownie recipes, while white chocolate chips are added to the blondie recipe without melting it.

Can I use white chocolate chips instead of baking chocolate?

This great recipe will be fine with either white chocolate chips or baking chocolate. We recommend using high-quality chocolate chips if you make that substitution to ensure it melts well.

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close up shot of frosted vanilla brownies stacked on top of each other

Vanilla Brownies

5 from 3 votes
Vanilla brownies are a fun twist on classic chocolate brownies and are packed with white chocolate and vanilla flavor topped with a creamy frosting.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 squares

Ingredients
  

Vanilla Brownies

  • 2 large eggs, room temperature
  • ½ cup granulated sugar
  • 2 teaspoons clear vanilla extract
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 6 ounces white chocolate baking bars, chopped into small pieces
  • 1 cup all-purpose flour

Frosting

  • 5 tablespoons unsalted butter, room temperature
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon clear vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon salt

Instructions
 

  • Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper. Be sure that you have excess parchment to hang over the sides of the pan to easily remove the vanilla brownies from the pan once cooled.
  • In a small mixing bowl, lightly beat the eggs, granulated sugar, clear vanilla extract, and salt with a whisk until fully combined. Set aside.
  • In a 3-quart saucepan, on medium-low heat, melt the unsalted butter and chopped white chocolate baking bars. Stir often to prevent burning the chocolate. Remove from the heat as soon as the chocolate and butter are fully incorporated, and the mixture is smooth.
  • Add the all-purpose flour to the melted white chocolate and stir until all the flour has been incorporated into the melted chocolate. Your mixture will be thick.
  • Add the egg mixture to the white chocolate mixture and whisk until all the ingredients come together and the vanilla brownie batter is smooth.
  • Transfer the vanilla brownie batter to the prepared baking pan. Bake for 20 to 25 minutes.
  • Allow the baked brownies to cool completely on the counter before frosting.
  • While your vanilla brownies are baking and cooling, you can make your frosting by adding the unsalted butter to a large mixing bowl and beating it for 1 to 2 minutes, using a handheld mixer on medium speed until the butter is light and fluffy.
  • Add 1 cup powdered sugar to the beaten butter and beat for 30 seconds to 1 minute.
  • Add 1 tablespoon of the heavy cream to the powdered sugar and beat for an additional minute until smooth.
  • Add the remaining 1 cup powdered sugar and beat again for 1 minute.
  • Finally, add the remaining heavy cream, clear vanilla extract, almond extract, and salt. Beat on medium-high speed for an additional 2 to 3 minutes or until you have a smooth and fluffy frosting.
  • Once the vanilla brownies have cooled completely, you can frost them using an offset spatula.

Notes

  • If you can not find the clear vanilla extract, you can substitute standard vanilla extract in this white chocolate brownies recipe. The clear extract just helps keep the batter and frosting as light as possible without altering the flavor of the brownies.
  • You could easily double this recipe and bake it in a 9 x 13-inch pan. To account for the larger quantity, you may need to increase your bake time by 5 to 10 minutes.
  • Lining the pan with parchment paper will allow you to lift the entire square of baked brownies out of the pan for easier cutting once cooled. You can also grease the pan instead if you would prefer.
  • The brownies are done when a toothpick comes out clean or with just a few crumbles. You don’t want a wet batter, but you do want the brownies to turn out nice and chewy.

Nutrition

Calories: 453kcal | Carbohydrates: 60g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 230mg | Potassium: 95mg | Fiber: 1g | Sugar: 49g | Vitamin A: 542IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
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  1. Kristin D says

    5 stars
    I made these for my work family, and they adored them–there was nearly a fist fight for the last piece! I doubled the recipe for a 9×13, and it was perfect; just needed about 6-8 extra minutes. Yum 😋