Vanilla Brownies
The best chewy vanilla brownies, made with two tablespoons of vanilla extract for real flavor. Dense, buttery, and never cakey, with a signature crackly top.
Servings: 12 brownies
Cost: $8
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 8x8 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
The crackly top: Whisking the melted butter and sugar on their own before the eggs go in is what produces the shiny crackled surface. Don't skip it.
Cutting: Cool completely. Warm brownies will tear no matter how sharp your knife is.
Add-ins: A cup of chocolate chips or white chocolate chips folded in at the end works beautifully.
Nutrition
Calories: 263kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 196mg | Potassium: 37mg | Fiber: 1g | Sugar: 25g | Vitamin A: 397IU | Calcium: 14mg | Iron: 1mg
