Name: Vanilla Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 80 min
Ingredients: 3/4 cup butter (room temperature); 1 1/2 cups granulated sugar; 1/2 cup light brown sugar; 1 tbsp vanilla; 3 eggs; 3/4 cup flour; 1 cup white baking chips

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In the mood for something sweet, but not chocolate? Give these vanilla brownies a try! They are a delicious chocolate brownie alternative!

Vanilla brownies have all the texture of a chocolate brownie, but without the chocolate. These brownies are full of rich vanilla flavor and sweet white baking chips. They are a perfect addition to any dessert table or party.

What is the Difference Between a Vanilla Brownie and a Blondie?

The biggest difference between a vanilla brownie and a blondie is the texture. These vanilla brownies have the same texture as a fudgy brownie. Blondies typically have a more cake-like consistency. They use more eggs, flour, and usually baking soda.

Both blondies and vanilla brownies substitute brown sugar and vanilla for cocoa powder and chocolate. These vanilla brownies use light brown sugar. Typically, blondies use dark brown sugar. This gives them a richer molasses taste.

Ingredients for Vanilla Brownies

Butter
Granulated sugar
Light brown sugar
Vanilla
Eggs
Flour
White baking chips

How to Make Vanilla Brownies

If you love the texture of brownies but could do without the chocolate, then you’ll love these vanilla brownies. They are rich and fudgy but without chocolate.

First, combine room-temperature butter, granulated sugar, light brown sugar, and vanilla in a bowl. Using room-temperature butter is very important for this recipe! Mix by hand or use a mixer to completely blend the sugar and butter until it reaches a smooth consistency.

Then stir in the eggs. Stir by hand until well combined. Next, add the flour. Mix by hand until the flour is well incorporated.

Tips for Fudgey Brownies

Ingredients like eggs, baking powder, and flour typically give brownies a more cake-like consistency. If you’re like me and prefer brownies that are more cake-like but have a gooey, fudgy texture as well, follow these tips:

Use less flour
Skip the baking powder
Bake for less time

Finally, add white baking chips to the batter and stir. The baking chips add a touch more sweetness to these brownies.

Are White Baking Chips Just White Chocolate?

No. White baking chips are not white chocolate. In order for something to earn the label of “chocolate” it needs to contain cocoa butter. White baking chips contain hydrogenated oil rather than cocoa butter. They do have a similar flavor though. And they can be used interchangeably in this recipe.

Pour the vanilla brownie batter into an 8×8 lined baking pan. Bake in a 350-degree oven for 35 – 40 minutes. The longer brownies bake, the more they rise. So if you prefer more cake-like brownies bake for 40 minutes. For fudgier brownies, stick to 35 minutes.

The Best Way to Line a Brownie Pan

First, lightly spray an 8×8 baking pan with cooking oil. I like to use coconut oil, but whatever you prefer is fine. Then, cut two pieces of parchment paper into 8″x14″ strips. Lay one piece of parchment paper inside the baking pan horizontally. Then lay the other vertically. The parchment paper should form a cross shape and cover all four sides of the pan.

When the brownies are finished baking, allow them to cool for 10-15 minutes. Then grab the edges of the bottom layer of parchment paper. Then simply lift out the brownies. Allow them to cool thoroughly before slicing them into squares.

How to Store These Vanilla Brownies

Store vanilla brownies at room temperature in an airtight container. Or wrap them tightly in plastic wrap. They should last 5 days to a week like this. That means these brownies are great for baking ahead of time!

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