Save this
I've gotta share these vanilla brownies that totally stole my heart. Think all the goodness of a fancy wedding cake but super chewy and snackable. I found this trick years ago and it's all I make now. Vanilla and almond together just do something magic everyone's always begging me to bake another batch.
Irresistible Brownies You’ll Crave
What sets these brownies apart? It's how the almond and vanilla blend. Each bite feels special nothing like your classic brownies. Those crunchy pecans and melty white chocolate make the texture next level too. Seriously they're a breeze to throw together. I make them for everything birthday parties bake sales you name it.
What To Grab Before You Start
- Large Eggs: Let four eggs warm up to room temp for a super fluffy texture.
- Powdered Sugar: Get one cup ready for dreamy smooth icing.
- Chopped Pecans: Half a cup gives a great crunch or just leave 'em out if someone's not into nuts.
- Almond Extract: Just half a teaspoon and you’ll notice the difference.
- Sea Salt: A half teaspoon makes the sweetness pop.
- Unsalted Butter: Melt down one cup with white chocolate. It makes everything creamy.
- Milk: Two or three tablespoons lets you get the glaze just the way you want it.
- All-Purpose Flour: Two cups, sifted, gets rid of any lumps in your batter.
- Vanilla Extract (clear if possible): A teaspoon and you'll catch that pure vanilla vibe.
- White Chocolate Chips: You'll want a cup total for melting and extra bites.
- White Sugar: A cup and a half for hearty sweetness.
Ready To Make Them Together
- Finishing Up
- Wait until the brownies completely cool off, then pour on that sweet glaze. Slice into bite-sized squares and watch how fast they're gone!
- Cream It All Together
- Mix your melted chocolate-butter mix with eggs, flour, vanilla, almond flavor, pecans, salt, and sugar. Blend gently until the batter looks smooth and thick.
- Time For The Glaze
- Mix up powdered sugar, milk, and a splash of vanilla in a bowl while you wait for the brownies to chill. Go slow with the milk so it's not runny.
- Popping In The Oven
- Spread the batter in your sprayed 13x9 pan. Bake at 350°F for thirty minutes or so and get ready for your whole house to smell amazing.
- Melt And Mix
- Melt butter and most of your chocolate chips on low heat in a small pot. When it's melted and smooth, turn off the burner and stir in the rest of the chocolate for some melty bits.
Give Them Your Own Twist
The coolest part? You can mix it up. Sub pecans for walnuts, skip the nuts if someone can't have them, or toss some color into the topping to make them festive. Best ever treat? Serve them warm with vanilla ice cream and you'll be hooked just like me.
Save this
Storing Them The Easy Way
Stick these in an airtight container and you'll snack on fresh brownies for about seven days—if they last that long. Want to freeze some? Go for it, but only add the glaze later after you thaw so it looks smooth instead of lumpy.
Common Questions
- → So, are these blondies or not?
Yep, these are basically blondies—sometimes folks call them vanilla bars or white chocolate blondies too.
- → Is it ok to prep them early?
Totally! Bake your brownies ahead, just hold off on the glaze till right before eating. Keep them covered tight with plastic wrap.
- → What's up with clear vanilla?
Clear vanilla keeps the bars looking pale and pretty, but regular extract works if that's all you've got.
- → Will these stick to my pan?
Shouldn't be a problem if you grease it well, but use parchment paper if you want to play it extra safe.
- → Can I toss in other goodies?
Sure thing! Swap in walnuts, chocolate chips, or even toss on some festive sprinkles to mix it up.