Vanilla Brownies are such a delicious change to the regular brownie and not a hint of cocoa powder. They still have that chewy texture like you would come to expect but this vanilla brownie recipe has it tasting almost like wedding cake. The hint of almond that I add really sets it off and has everyone coming back for more!
I love mixing up textures and so have some pecans and chocolate chips throughout the brownies.
It's an easy recipe that just requires melting the butter and chocolate then mixing the remaining ingredients together and baking.
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This vanilla brownie recipe was inspired by my Snickers Bar Brownies that became so popular recently.
I realized that some of my other brownie recipes would be a hit here too, like my Banana Pudding Brownies. Check out how I turn a brownie recipe into Birthday Brownies!
Groceries you'll need: Ingredients
- Unsalted Butter
- White Chocolate Chips
- All Purpose Flour
- White Sugar
- Chopped Pecans
- Clear Vanilla Extract
- Almond Extract
- Sea Salt
- Large Eggs
- Powdered Sugar
- Milk
See recipe card at the bottom of the post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the unsalted butter and most of the chocolate chips to a small saucepan and over a low heat melt the butter and most of the chocolate chips stirring with a wooden spoon. You can use a double boiler if you feel it safer.
- Step 2: Take the reserved chocolate chips and throw them into the mix after you have turned off the heat.
- Step 3: Transfer the melted butter and chocolate to a large mixing bowl and add the flour, sugar, pecans, clear vanilla, almond extract, salt and eggs and mix well on low speed.
- Step 4: Spread the brownie batter into a prepared pan - a 13x9" Baking Dish greased with cooking spray - and cook in a preheated oven for 30 minutes. After the cook time place the pan on a wire rack to cool.
- Step 5: After the brownies have cooled add the powdered sugar, vanilla, butter and milk to a medium mixing bowl and using a whisk beat until smooth.
- Step 6: Add more milk a little at a time until you get a good smooth spreadable consistency.
- Step 7: Spread the glaze all over the top of the vanilla brownies evenly.
- Step 8: Cut evenly into 12 squares and serve.
Recipe variations and substitute ideas
- Walnuts - instead of pecans you could try walnuts, or omit the nuts altogether.
- Vanilla Extract - if you don't have or can't get Clear Vanilla Extract, don't worry too much. It's more a visual thing than anything. Using the darker extract will give it a slight darker color.
- Smoother - if you prefer a smoother brownie without all the texture you could leave out the pecans (or grind them up finer) and melt the chocolate chips completely.
- Taller - make these vanilla brownies taller by cooking in an 8x8" (or 9x9) square pan instead. You'll have to adjust the bake time by about 10-15 minutes more. Check with a toothpick.
- Color - Add some food color to the glaze for a pop of color.
- Ice Cream - add a scoop when serving.
- Cookie Bars - you could cut them into bar shapes.
See this sizzling brownie recipe also on my website!
Hint: If you are making these vanilla brownies for a special occasion you could easily 'fancy them up' by adding sprinkles after you glaze the brownies (and while the glaze is still wet). See below, I turned them into Easter Brownies (or Easter Blondies)! A simple recipe can be turned into something special very easily. That's the best part about this recipe.
See my other Easter recipe here: Buttercream Easter Eggs.
Necessary gear: Equipment
If you don't have a stand mixer, it's ok. Using a hand mixer will be fine. You can even mix by hand with a whisk if you don't mind the work. It should only take a minute or so to get it all mixed.
Cook in a 13x9" Baking Dish (or Casserole Dish). If you prefer a thicker brownie you could also cook in an 8x8" dish.
You'll also need a small saucepan for melting the white chocolate chips and butter.
See below in my recipe card for helps with Amazon links.
More brownie recipes I think you'll love
How to store leftovers
These brownies can be stored at room temperature in an airtight container and will be good for up to 1 week.
They will freeze well, but you will want to glaze them after you thaw them. Don't freeze with the glaze.
Mel's kitchen notes
Give these vanilla brownies a sprinkle of salt for a sweet and salty experience.
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Vanilla Brownies
Video
Ingredients
- ½ Cup Unsalted Butter unsalted
- 1 (12 Ounce) Bag White Chocolate Chips
- 1-¼ Cups All Purpose Flour
- ¾ Cup Granulated Sugar
- ¼ Cup Pecans
- 1 teaspoon Clear Vanilla Extract
- ¼ teaspoon Almond Extract
- ¼ teaspoon Salt
- 3 Each Large Eggs
Glaze
- 1-½ Cups Powdered Sugar
- 3 Tablespoons Unsalted Butter softened
- ½ teaspoon Clear Vanilla Extract
- 1-2 teaspoons Milk
Instructions
- Preheat the oven to 350°F and grease a 13x9 inch pan.
- In a saucepan over low-medium heat melt the butter and most of the white chocolate chips (keep a handful to the side for the next step).½ Cup Unsalted Butter, 1 (12 Ounce) Bag White Chocolate Chips
- Once the butter has melted and the chocolate chips are mostly melted remove from the heat and keep stirring.
- Add the reserved chocolate chips and stir in to the rest.
- Add this mixture to a large mixing bowl and add the flour, sugar, pecans, clear vanilla, almond extract, salt and eggs. Mix until combined.1-¼ Cups All Purpose Flour, ¾ Cup Granulated Sugar, ¼ Cup Pecans, 1 teaspoon Clear Vanilla Extract, ¼ teaspoon Almond Extract, ¼ teaspoon Salt, 3 Each Large Eggs
- Pour batter into the greased baking dish and spread out evenly.
- Bake uncovered for about 30 minutes, until the outsides have started to brown and a toothpick inserted into the middle comes out clean.
- Remove from the oven and allow to cool completely.
- In a medium mixing bowl add the powdered sugar, softened butter, clear vanilla and milk until you have the right consistency for a glaze. You should be able to spread it on.1-½ Cups Powdered Sugar, 3 Tablespoons Unsalted Butter, ½ teaspoon Clear Vanilla Extract, 1-2 teaspoons Milk
- Using a spatula spread the glaze on top of the brownies, evenly.
- Cut into squares and serve.
Notes
Nutrition
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