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These are the best chewy vanilla brownies ever! While some call them blondies, this recipe is designed to deliver a dense, fudgy, brownie-like texture. They are buttery, moist, and exploding with vanilla flavor.
Looking for more brownie recipes? Try my chocolate brownies with bourbon, Mexican chocolate brownies, easy brookies recipe, and homemade brownies with chocolate frosting!
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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—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.
Why You’ll Love These Vanilla Brownies
Chewy, gooey magic: Not cakey at all – just pure, buttery bliss with every bite. Just like my gooey lemon bars, peanut butter gooey butter cake, and gooey lemon butter cake!
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
Granulated Sugar: White sugar is used to sweeten the brownies.
All-Purpose Flour: The structure of the brownies. We like to use King Arthur flour.
Melted Unsalted Butter: The secret to that chewy, crackly brownie top.
The “Egg + Yolk” Secret: We use one large egg plus an extra egg yolk. This adds richness and allows the batter to hold more moisture without becoming cakey.
Vanilla Extract: Since vanilla is the star, use the good stuff! It enhances the buttery notes.
Cornstarch: My #1 expert tip for vanilla brownies. It softens the flour’s proteins for a melt-in-your-mouth texture.
How to Make Vanilla Brownies (Step-by-Step)
- 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 the melted butter and sugar vigorously, then add the egg, egg yolk, and vanilla. Then continue to mix.
- 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.
Eden’s Expert Tips for Perfect Brownies
The “Divine” Sprinkle Add: To make these look as good as they taste, fold in 2 tablespoons of sprinkles at the very end. It makes them so festive!
The Crackly Top Hack: Whisk your sugar and melted butter vigorously for 1–2 minutes before adding the eggs. This helps create that sought-after shiny crust.
Don’t Overbake: A toothpick should come out with a few moist crumbs. If it’s clean, they’re overdone!
Parchment: Line your pan with parchment, leaving little overhangs. You’ll lift out the whole batch easily and get clean, beautiful slices.
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.
FAQs
While the terms are often used interchangeably, many blondies can be cake-like or crumbly. This vanilla brownie recipe is specifically formulated with extra fat (butter and egg yolk) and cornstarch to ensure a dense, fudgy, brownie-like texture.
Cakey brownies usually happen for two reasons: over-mixing the batter or adding too much flour. To keep them chewy, gently fold the ingredients until just combined, and always measure your flour using the “spoon and level” method.
Using all brown sugar will turn these into traditional blondies with a deep molasses flavor. For a true vanilla brownie that lets the vanilla shine, stick with granulated white sugar!
More Recipes You’ll Love
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If you make this easy vanilla brownie recipe, please leave a comment and review. We want to know what you think!
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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.
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.