Vanilla Brownies

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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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.

Vanilla Brownies Ingredients

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These delectable treats are a delightful twist on traditional chocolate brownies.

With their golden color and rich aroma, vanilla brownies entice the senses before you even take a bite. Once you do, you’ll experience a sensation that’s both buttery and sweet, with an almost caramel-like flavor.

You’ll need:

For The Vanilla Brownies:

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

For The Vanilla Frosting:

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

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.

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.

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.

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.

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. 

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.

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

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

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

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.

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

How To Serve

Enjoy a vanilla bar along with a cold glass of milk or a 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.

Another option is to add a drizzle of hot fudge or caramel sauce on top of the brownies. Not only does it add a touch of elegance, but it’s also a delicious flavor combo.

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

MORE VANILLA RECIPES

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Best Vanilla Cupcake Recipe

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Storing This Easy Vanilla Brownie Recipe

Double your batch and save the extras for later. Here’s how to store these irresistible vanilla brownies.

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.

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 vanilla brownies are a unique spin on a classic dessert.

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Vanilla Brownies

5 from 5 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 minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 squares

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Ingredients

  

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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 of 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 of 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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