Frosted Vanilla Brownies
These vanilla brownies are chewy, tender, and topped with a silky vanilla buttercream. Also known as blondies, these sweet dessert bars are buttery, moist, and full of vanilla flavor. They're a such fun twist on classic fudgy chocolate brownies!
Equipment
- 1 square baking pan 8x8 or 9x9
- 1 mixer stand mixer or electric hand mixer
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Vanilla Brownies
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 2 tablespoon vanilla bean paste
- ¼ teaspoon baking powder
- 1 cups all purpose flour regular or gluten free
Vanilla Buttercream
- ¼ cup unsalted butter softened
- 1 teaspoon vanilla bean paste
- 1 cups powdered sugar
- 1-2 tablespoon heavy cream
Instructions
Brownies
- Preheat oven to 350°F/180°C. Spray a square baking pan with non-stick cooking spray and with parchment paper.
- Melt the butter in the microwave for about 1 minute and let cool slightly. In a large mixing bowl, whisk the melted butter and sugar.½ cup unsalted butter, 1 cup granulated sugar
- Whisk in the eggs and egg yolk one at a time until well combined and mix in the vanilla extract and vanilla bean paste.1 large egg, 1 egg yolk, 1 tablespoon vanilla extract, 2 tablespoon vanilla bean paste
- In a separate bowl, stir the baking powder and flour together. Fold the dry ingredients into the wet ingredients until just mixed with no clumps of flour.1 cups all purpose flour, ¼ teaspoon baking powder
- Pour the batter into the prepared pan and bake for 25-30 minutes or until the brownies are golden brown and the edges are set.
- Let the brownies cool completely before removing them from the pan and frosting.
Buttercream
- Beat the softened unsalted butter on high for 5-8 minutes until smooth and creamy.¼ cup unsalted butter
- Add in the vanilla bean paste and ½ cup of powdered sugar. Beat on low for 3 minutes.1 teaspoon vanilla bean paste, 1 cups powdered sugar
- Scrape the sides of the bowl and add in another ½ cup of powdered sugar. Beat for 3 more minutes. Then, add the heavy cream until the desired consistency is reached.1-2 tablespoon heavy cream
- Spread the buttercream on top of the brownies with the back of a spoon. Slice and enjoy.
Notes
Flour: Measure the flour correctly using the spoon and level method.
Do not overmix: Mix in the flour until it is just combined and there are no dry spots.
Do not overbake: The brownies they will look gooey and sink slightly when done, but the middle will be set. If they're super sunken, they need more baking time. If they didn't sink, they're overbaked
Storage- If you didn't frost the brownies they can be stored on the counter in an airtight container or ziplock bag for up to 5 days. They need to be refrigerated if frosted.
Freezing- Freeze the brownies in an airtight container or wrapped in plastic wrap for up to 30 days. Thaw in the refrigerator an hour before eating.
Nutrition
Serving: 1squareCalories: 207kcalCarbohydrates: 29.1gProtein: 1.2gFat: 9.5gSaturated Fat: 5.8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.8gTrans Fat: 0gCholesterol: 47.1mgSodium: 6.9mgPotassium: 49.8mgFiber: 0.3gSugar: 21.3gVitamin A: 85.7IUVitamin C: 0mgCalcium: 13.3mgIron: 0.3mg
Tried this recipe?Let us know how it was!