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These vanilla brownies are loaded with vanilla and so chewy. They’re dense and buttery with a shiny, crackly top, and not cakey in the least. I make a pan whenever I need something easy on the counter for company, and there’s never any left by the end of the night.
If you want the chocolate version, I have homemade brownies with chocolate frosting, chocolate brownies with bourbon, Mexican chocolate brownies, and brookies waiting for you.
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“Yum, this was a great recipe! I had all the ingredients already on hand. I followed the recipe exactly, except I added a cup of chocolate chips and they are delicious. This is definitely a keeper!” — Catherine, Verified Reader
I recently made a batch and added a handful of colorful sprinkles, and they were absolutely divine! They’ve become so popular in my house that I’m asked to make them at least twice a month! Whether you call them blondies or vanilla brownies, this recipe delivers a dense, chewy brownie-like texture.
What Makes Vanilla Brownies Chewy
Sprinkles, if you’re feeling festive. I add a couple of tablespoons and they’re instantly a party.
Two tablespoons of vanilla. Not a teaspoon, I promise it’s so good!
Cornstarch. My favorite trick. It softens the flour’s proteins and gives you that melt-in-your-mouth middle.
An extra egg yolk. More fat, more richness, more moisture, and no cake texture.
Melted butter, whisked hard with the sugar. That’s where the crackly top comes from.
One bowl, no mixer, 30 minutes of work.
Vanilla Brownies Ingredient Notes
Granulated sugar. White, not brown. Brown sugar turns these into blondies and the molasses buries the vanilla.
All-purpose flour. King Arthur. Spoon it in and level it off.
Melted unsalted butter. Melted, not creamed. It’s what keeps them dense.
One egg plus one extra yolk. The yolk is doing the heavy lifting here.
Vanilla extract. Two whole tablespoons, so use something you actually like the taste of.
Cornstarch. A single teaspoon and you’ll notice the difference.
Baking powder and salt.
Sprinkles. Optional and very cute!
How to Make Vanilla Brownies
- Get the pan ready. Preheat the oven and line an 8×8 pan with parchment, leaving overhangs on two sides.
- Whisk the dry ingredients. Flour, baking powder, salt, and cornstarch.
- Whisk the butter and sugar hard. Give it a full minute or two on its own. This is the crackly top step and it’s worth the arm.
- Add the egg, the yolk, and the vanilla. Whisk until smooth.
- Fold gently. Dry into wet, just until combined. Stop as soon as the streaks disappear.
- Bake and cool. Spread evenly, bake until a toothpick comes out with a few moist crumbs, then let them cool completely before cutting.
Eden’s Tips
Whisk the butter and sugar first, on their own. One to two minutes of real effort. Skip it and you’ll get a dull top instead of a shiny, crackled one.
Don’t overbake. A clean toothpick means they’re already past chewy. You want moist crumbs clinging to it.
Use the parchment overhangs. Lift the whole slab out and cut it on a board. Clean edges every time, same as my cherry pie bars and lemon bars.
Cool completely before cutting. Warm brownies tear. It’s the hardest instruction in the whole recipe.
Fold in sprinkles at the very end. Two tablespoons. They make these look like something you planned.
Chocolate chips work beautifully. A reader added a full cup and I’ve done it since. White chocolate chips are lovely too.
Vanilla Brownies Variations
- Stir in a cup of chocolate chips, white chocolate chips, or both.
- Fold in sprinkles for birthdays and holidays.
- Swap in almond or maple extract for half the vanilla.
- Cut them small for a dessert board or a cookie tray.
How to Store Vanilla Brownies
To keep that perfect chewy texture, follow these simple storage tips:
- Room Temperature: Store in an airtight container for up to 4 days.
- In the Fridge: For an extra-fudgy brownie, chill them! They stay delicious in the fridge for up to one week.
- In the Freezer: Wrap individual squares tightly and freeze in a bag for up to 3 months. Just thaw at room temperature for an hour before serving.
How to Store Vanilla Brownies
Room temperature: In an airtight container for up to 4 days. Wrap them individually if you want them extra fresh.
In the fridge: Up to a week, and honestly they’re even fudgier cold.
In the freezer: Cool completely, wrap each square tightly, and freeze in a bag for up to 3 months with foil between the layers. Thaw at room temperature for about an hour.
Vanilla Brownies FAQs
Not quite. Blondies are built on brown sugar, which makes them taste like butterscotch and often turns out cakey or crumbly. This recipe uses white sugar, extra butter, an extra yolk, and cornstarch specifically to get a dense, fudgy, brownie texture with vanilla out front.
Almost always overmixing, or too much flour from scooping straight out of the bag. Fold until the streaks disappear and then stop, and spoon and level your flour.
You can, but you’ll get a blondie. The molasses will take over and you’ll lose the vanilla, which is the entire reason to make these.
Whisk the melted butter and sugar together vigorously for a minute or two before anything else goes in. That’s the whole trick.
Please do. A full cup folded in at the end is wonderful, and white chocolate chips are lovely if you want to lean even further into the vanilla.
More Cookie and Brownie Recipes
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Homemade Brownies Recipe
Cookies & Brownies
Brown Butter Chocolate Chip Cookies
Cookies & Brownies
The Best Lemon Bars
If you make these vanilla brownies, please leave a comment and a star rating below. I love hearing what you added to them.
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Vanilla Brownies
Ingredients
- 3/4 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tbsp vanilla extract, Yes, 2 tablespoons!
- 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. Line an 8×8 baking dish with parchment paper, leaving overhangs on two sides.
- In a medium bowl, whisk together 1 1/4 cups flour, 1/4 tsp baking powder, 1/2 tsp salt, and 1 tsp cornstarch.
- In a large bowl, whisk 3/4 cup melted butter and 1 1/2 cups granulated sugar together vigorously for 1 to 2 minutes. This is what creates the crackly top.
- Add 1 large egg, 1 large egg yolk, and 2 tbsp vanilla extract. Whisk until smooth.
- Gently fold the dry ingredients into the wet, just until no streaks of flour remain. Do not over-mix. Fold in 2 tbsp of sprinkles now, if using.
- Pour into the prepared dish and spread evenly. Bake for 25 to 30 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool completely in the pan before lifting out by the parchment and cutting into squares.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum this was a great recipe. I had all the ingredients are already on hand. I followed the recipe exactly except I added a cup of chocolate chips and they are delicious.. This is definitely a keeper.