Go Back
–+ servings
vanilla brownies

Vanilla Brownies: Irresistibly Soft & Sweet Treats

Why Vanilla Brownies Are My Go-To Dessert

Let me tell you a little story. A few months ago, I was hosting a small gathering for my book club. Everyone was bringing something sweet, and I wanted to stand out. That’s when I decided to bake vanilla brownies. Yes, you heard that right—vanilla brownies! At first, some of my friends were skeptical. “Aren’t brownies supposed to be chocolate?” they asked. But one bite, and they were sold. These soft, buttery squares of goodness disappeared faster than I could say “dessert.” Since then, this recipe has become my secret weapon for everything from family dinners to last-minute treats.

A Little History Behind Vanilla Brownies

You might be wondering, “Is there such a thing as a vanilla brownie?” Absolutely! While the classic brownie is all about rich cocoa flavors, vanilla brownies are their lighter, sweeter cousins. Some say they originated as a way to use up leftover vanilla cake batter or as an experiment by bakers looking for variety. Over time, they’ve earned their place in dessert culture, especially in places like the UK, where vanilla brownies UK recipes often include creative twists like white chocolate drizzles or fruit compotes. I love how versatile they are—you can make them traditional, vegan, or even healthy!

Why You’ll Love This Recipe

This recipe is simple enough for beginners but impressive enough to wow your guests. The flavor is rich yet delicate, with a hint of vanilla that pairs beautifully with almost anything—nuts, fruits, or even a scoop of ice cream. Plus, it’s easy to adapt. Want to go egg-free? Try vanilla brownies without eggs. Need a smaller batch? My small batch vanilla brownies recipe is perfect for two or three people. And if you’re short on time, you can whip these up using a vanilla brownies with cake mix shortcut.

Perfect Occasions to Bake These Brownies

These vanilla brownies are perfect for any occasion—or no occasion at all! Bring them to potlucks, serve them at birthday parties, or enjoy them during a cozy movie night. They’re also great for holidays like Christmas or Easter, especially when topped with festive sprinkles or glazes. Honestly, I find myself making them just because—they’re that good.

Ingredients

  1. 1 cup unsalted butter, melted
  2. 1 ½ cups granulated sugar
  3. 2 large eggs (or flax eggs for vegan)
  4. 2 teaspoons pure vanilla extract
  5. 1 ½ cups all-purpose flour
  6. ½ teaspoon baking powder
  7. ¼ teaspoon salt
  8. Optional: ½ cup white chocolate chips or chopped nuts
vanilla brownies

Storage

Once cooled, store your vanilla brownies in an airtight container. They’ll stay fresh at room temperature for up to three days. If you live in a warm climate, pop them in the fridge to extend their shelf life. For longer storage, freeze individual portions wrapped in plastic wrap. Simply thaw at room temperature when you’re ready to indulge again.
Another trick is to reheat leftover brownies briefly in the microwave. Just 10 seconds will bring back that freshly baked texture. Top with a dollop of whipped cream for extra decadence.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 9
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter melted
  • 1.5 cups granulated sugar
  • 2 large eggs or flax eggs for vegan
  • 2 teaspoons pure vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup white chocolate chips optional, or chopped nuts

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • 8x8-inch baking pan
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. In a large mixing bowl, combine the melted butter and sugar until smooth.
  3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
  4. Sift the flour, baking powder, and salt into the wet mixture and gently fold until just combined.
  5. If using, stir in the white chocolate chips or chopped nuts.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 25-30 minutes until the edges are golden and a toothpick inserted comes out mostly clean.
  8. Let the brownies cool in the pan for 10 minutes before lifting them out using the parchment paper.

Nutrition

Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 45mgPotassium: 70mgSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Use high-quality vanilla extract for the best flavor.
Don’t skip lining the pan—it saves cleanup time.
You can customize the brownies by adding mix-ins like dried cranberries or shredded coconut.
Store brownies in an airtight container for up to three days, or freeze portions for longer storage.
Reheat in the microwave for a few seconds to restore their freshly baked texture.
Tried this recipe?Let us know how it was!