Vanilla Brownies with Buttercream Frosting
Rich and chewy vanilla brownies (packed with white chocolate chips if you want, and topped with vanilla buttercream) are great for any time you need to satisfy a sweet craving or gift a baked treat.
Recipe Makes: 12 brownies
Approximate Cost: $7.22 ($0.60 per brownie)
Equipment
- oven
- 9x13 baking pan (metal preferred)
- parchment paper
- small microwave-safe bowl (optional, skip if large bowl is microwave-safe)
- large mixing bowl
- flour sifter (optional)
- whisk (or hand mixer with whisk attachment)
- silicone spatula
- toothpicks (or butter knife)
- large mixing bowl (or stand mixer bowl)
- hand mixer (or stand mixer)
- long, sharp chef's knife
Ingredients
For the Vanilla Brownies
- ¾ cup unsalted butter (at room temperature)
- ¾ cup white granulated sugar
- ¾ packed cup light brown sugar
- 3 large eggs (at room temperature)
- ½ teaspoon vanilla extract
- 1 ¾ level cups all-purpose flour
- 2 teaspoons fresh baking powder
- ¼ teaspoon salt
- 2 cups white chocolate chips (optional)
For the Buttercream Frosting
- 1 cup unsalted butter (at room temperature)
- 3 cups confectioners sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- salt (to taste)
Suggested Toppings (All Optional)
- rainbow sprinkles
- additional white chocolate chips (or white chocolate shavings)
Instructions
For the Vanilla Brownies
- Preheat oven to 350° Fahrenheit. Line pan with sheet of parchment paper, leaving some excess parchment paper hanging over sides of pan to easily remove brownies later. Set pan aside.
- Place ¾ cup unsalted butter in small microwave-safe bowl (or in large mixing bowl if microwave-safe). Microwave butter in 30-second increments, stirring after each burst, until butter is melted but not bubbling. If using small bowl, transfer melted butter to large bowl.
- Sift ¾ cup white granulated sugar and ¾ packed cup light brown sugar into large bowl with melted butter. Whisk ingredients vigorously 2 to 3 minutes or until ingredients are combined and begin to form thick paste-like consistency.
- Once mixture thickens, crack 3 large eggs directly into bowl, then add ½ teaspoon vanilla extract. Whisk until eggs and vanilla are fully incorporated into sugar mixture.
- Sift 1 ¾ level cups all-purpose flour into bowl, then add 2 teaspoons fresh baking powder and ¼ teaspoon salt. Mix all ingredients together until just combined, being careful not to over-mix.
- Gently fold 2 cups white chocolate chips into brownie batter if desired, folding only until chocolate chips are just distributed.
- Transfer brownie batter to prepared baking pan and spread batter out into one even layer, making sure batter reaches all sides and corners of pan.
- Place pan in preheated oven and bake brownies 25 minutes, then begin checking doneness. Insert toothpick or butter knife into center of brownies and immediately remove. Continue baking brownies, checking doneness every 2 to 3 minutes, until toothpick or knife comes out of brownies covered in no or very few crumbs.
- Once brownies are baked as desired, remove pan from oven and set aside. Let brownies rest in pan until completely cooled.
For the Buttercream Frosting
- Once brownies are completely cool, add 1 cup unsalted butter to large mixing bowl, then sift 3 cups confectioners sugar into bowl. Use hand mixer or stand mixer on medium speed to cream butter and sugar together 1 to 2 minutes, or until mixture is light and fluffy, and pale yellow in color.
- When ingredients are creamed, add ¼ cup heavy cream, 1 teaspoon vanilla extract, and salt to bowl. Continue mixing 2 to 3 minutes more, until ingredients are fully combined and form fluffy, thick buttercream frosting.
To Frost and Serve Brownies
- Transfer prepared buttercream onto top of cooled brownies, still in baking pan. Spread buttercream frosting out to cover brownies evenly, making sure to reach edges and corners of pan.
- Once brownies are completely frosted, top frosting with rainbow sprinkles or additional white chocolate chips if desired.
- Optional: To help ensure clean edges, refrigerate frosted brownies in baking pan 15 minutes. Remove brownies from fridge once buttercream has just set.
- Use excess parchment paper on sides of pan to carefully lift sheet of brownies out of pan and set on flat surface. Cut sheet of brownies into 12 squares, then serve as desired.
Recipe Notes
- Bake times will vary depending on a number of factors including oven type, oven age, kitchen altitude, type of baking pan, age of baking pan, etc. Check doneness often to avoid overbaking the brownies.
- Flour Sifter: If you don't have a sifter, just use a fork or your hands to make sure the sugars and flour are free of any lumps or clumps that may not combine with the wet ingredients completely.
- To Cut Brownies Cleanly: Use a long, sharp straight-edge knife. Run the knife under hot water until the blade is warm, then dry the blade completely and make a cut in the brownies. Use an up-and-down motion rather than a back-and-forth sawing motion so you don't drag the knife through the brownies and frosting. After each cut, wipe the blade clean, then warm it and dry it again before making another cut.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Serving: 1brownie with frosting (without chocolate chips) | Calories: 375kcal | Protein: 2g | Fat: 30g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 146mg | Potassium: 49mg | Total Carbs: 58g | Fiber: 0.01g | Sugar: 26g | Net Carbs: 58g | Vitamin C: 0.03mg | Calcium: 69mg