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These are the best chewy vanilla brownies ever! Also known as blondies, this sweet dessert is buttery, moist, and full of vanilla flavor. It’s our favorite brownie recipe of all time.
Looking for more brownie recipes? Try my chocolate brownies with bourbon, Mexican chocolate brownies, homemade brownies with chocolate frosting.
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Pin ItEasy Vanilla Brownies with a Perfect Chewy Texture
Chewy, gooey magic: Not cakey at all – just pure, buttery bliss with every bite.
Simple pantry ingredients: You probably have everything you need already (dangerous, I know).
Ready in under 40 minutes: Dessert cravings don’t stand a chance.
Endlessly customizable: Stir in white chocolate chips, sprinkles, or swap in fun extracts.
Perfect for parties: Easy to make, even easier to disappear off the table!
Vanilla Brownies Ingredient Notes
Unsalted Butter: Butter is what makes these brownies chewy and flavorful. Use good quality unsalted butter. We use melted butter for this recipe.
Granulated Sugar: White sugar is used to sweeten the brownies.
Eggs: Eggs add structure and moisture to the brownies. This recipe uses one large egg and one egg yolk. This is just the right amount for a chewy brownie. Adding an extra egg yolk to the batter enables the batter to hold extra liquid and extra sugar.
Vanilla Extract: Use pure vanilla extract. Vanilla not only adds flavor to the brownies but also enhances the other flavors.
Cornstarch: This adds to the chewy texture of the brownies.
All-Purpose Flour: The structure of the brownies. We like to use King Arthur flour.
How to Make Vanilla Brownies
Preheat oven to 350°F and grease an 8×8 pan, lining it with parchment for easy removal.
Mix dry ingredients: Whisk flour, baking powder, salt, and cornstarch in a bowl.
Mix wet ingredients: Whisk melted butter, sugar, egg, egg yolk, and vanilla until smooth.
Fold gently: Combine wet and dry ingredients without overmixing to keep them chewy.
Bake and cool: Spread batter evenly, bake 25 – 30 minutes until golden, then cool completely before cutting.
Recipe Tips
Add Chocolate or Nuts: Stir in a big handful of white chocolate chips, dark chocolate chunks, or toasted walnuts for gooey pockets of goodness and a little crunch.
Flavor Twists: Swap a splash of the vanilla for almond, maple, or coconut extract – an easy way to change up the flavor while keeping that soft, chewy texture.
Brown That Butter: Take 5 extra minutes to brown the butter first. It adds a deep, rich flavor that makes these blondies even more irresistible.
Handle with Care: Gently fold the batter – no aggressive mixing! It keeps the texture soft, chewy, and just right.
Parchment: Line your pan with parchment, leaving little overhangs. You’ll lift out the whole batch easily and get clean, beautiful slices.
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Vanilla Brownies
Ingredients
- 3/4 cup butter, melted
- 1 1/2 cups granulatd sugar
- 1 large egg
- 1 large egg yolk
- 2 tbsp vanilla extract
- 1/4 tsp baking powder
- 1 tsp cornstarch
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
Instructions
- Heat the oven to 350°F.
- Prepare an 8×8 baking dish with butter or vegetable oil and parchment paper.
- Combine the dry ingredients, flour, baking powder, salt, and cornstarch.
- In a mixing bowl whisk together melted butter, eggs, sugar, and vanilla extract until combined.
- Gently fold the dry ingredients into the wet ingredients.
- Pour into the prepared baking dish and bake for 25-30 minutes until the middle has risen, the sides or puffy and the tops are golden brown.
- Let the brownies cool, then cut them into squares.
Notes
How to Store
Room Temperature: Store in an airtight container for up to 4 days. Wrap individually for extra freshness. Refrigerator: Keep in the fridge for up to 1 week to maintain that chewy texture. Freezer: Cool completely, wrap tightly, and freeze in a freezer-safe bag or container. Use foil between layers if stacking. Thawing: Let them sit at room temp for 3 – 4 hours or microwave for a quicker fix.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simply the best! So buttery and fudgy and full of vanilla flavor. Very easy to make. Have made many times and shared the recipe with lots of others who have requested!
Hi! I have been looking for a brownie/cookie recipe without brown sugar and baking soda and this one was definitely the best one. Thank you! Do you have any more dessert recipes without those 2 ingredients?
Hello, should we leave the eggs out to get to room temperature before mixing? Thanks, can’t wait to try the recipe!
Yes you can!
Are these supposed to be soggy when they come out if the oven? I followed your recipe exactly but they came out soggy. It rise in the middle and the top is brown and crusted over, but the bottom is super soggy. Please let me know. 🙂
Hi! They should not be soggy, they are gooey but not soggy. They probably needed more time. Every oven is different and you’ll have to gage how much time they need by doing the toothpick method.
Just made these and they are so good! A big hit! Added this to my recipe box because I will be making again.
Just wondering. Do these need to be refrigerated? Making some for Christmas and wanted to keep in a cookie jar. I have a little cookie table I have set up for the month.
They don’t have to be, but they will stay fresher if they are. They won’t last a month in a cookie jar at room temperature though, only a few days.
You mentioned dark brown sugar in your post, but only white sugar in the ingredient list. Which is it? Or were you just giving an option to use brown?
Thank you for letting us know. It’s granulated sugar and we’ve updated that. Thank you!
I used to think fudgy brownies were my favorite until I tried this vanilla blondie recipe! It’s thick, chewy and almost reminds me of that classic cake batter flavor. We added sprinkles to ours which made them so fun and festive!
This quickly became a favorite at my house! I can’t wait to make it again!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!