Vanilla Fudge Brownies

Name: Vanilla Fudge Brownies
Prep time: 5 min
Cook time: 30 min
Ingredients: 3/4 cup unsalted butter; 1 and 1/4 cup brown sugar; 1 cup castor sugar; 1 tbsp vanilla (the best you can get your hands on); 3 eggs; 2 cups and 2 tbsp all purpose flour; 2 tbsp corn starch; 1/2 tsp salt; 1 cup white chocolate chunks (chopped); 1/2 cup toasted cashews

Gooey fudge vanilla brownies that have a shiny crackle top. Packed with white chocolate and toasted cashews, this recipe is rich, decadent and indulgent. The perfect dessert bar to bake and have in your kitchen for the week.

With the last month being uncertain, there are some partnerships that feel more like family than work. Tavola is one such relationship. Having had its presence and reputation in UAE for years that remains untouched, they truly one of the most welcoming home, kitchen and lifestyle inspired stores in UAE. So at the outset I want to thank them for extending their kindness and sending me this beautiful package of alcohol free vanilla. It is one of the kindest gestures. Not to mention the cake stand is none other than JAMIE FREAKING OLIVER’S!!!

Now back to business, the main reason we are here which is the vanilla brownies. This will definitely sound off and odd to many but I am here to tell you to keep an open mind. The textures of a brownie are fudgy, gooey, crunchy and indulgent. These vanilla brownies are the same. The difference between good old chocolate brownies and vanilla brownies is that of the cocoa powder and dark chocolate addition, yet we manage to get the same decadent texture and a very floral flavor from the vanilla. The whole point of this brownie is to highlight the quality of vanilla. Ensuring it is the hero and shining through in every bite.

The overall method is a little different from how I have made brownies in the past on my blog. It is a new technique I came across on Broma Bakery’s brownie recipe which intrigued me on how to achieve that shiny crackle top, we will discuss this further down. This recipe is such a simple one, with pantry ingredients that you most likely already have and we do not need any fancy equipment to make it either. In less than one hour you will have these bars prepared and baked. I do like cooling them completely before cutting to get those clean edges. So let us get to it.

What are brownies? What are chocolate brownies?

Brownies are a dessert bar usually made with chocolate, butter, sugar, eggs flour, cocoa powder. It is rich, indulgent and served on its own or with ice cream, scooped into bowls etc. Depending on the recipe, brownies can be cakey, molten or fudgy.

What are vanilla brownies?

Think all of the delicious textures from a chocolate brownie but with vanilla instead. They are more floral and fragrant, lighter in color since we don’t use cocoa powder. They are fudgy and rich in every bite but also have a shiny crust on the top and makes for a wonderful dessert bar on its own. This is the kind of recipe you need to use the good vanilla for.

What ingredients are needed to make these vanilla fudge brownies?

To make these brownies we need the best vanilla you have or you can get your hands on. This is a vanilla fudge brownie hence you need to use a brand actually tastes like vanilla and is the real deal. I have used Nielsen Massey Vanilla which is alcohol free (find it here). You are welcome to use extract or paste as well. For the rest of the wet ingredients we need whole eggs, unsalted butter, brown sugar and castor sugar. For the dry ingredients we need all purpose flour, corn starch, salt, white chocolate and cashews.

To keep these brownies gluten free you can use a cup for cup measure gluten free flour mix, to keep these brownies eggless, use 3 flaxseed eggs(1 flaxseed egg is 1 tbsp flaxseed powder mixed with 2 tbsp water, let it form a gel and then use as you would the eggs). I have used a combination of white chocolate and cashews as the mix ins but you can use any nuts of your choice, dry toasting them ahead ensures they are crunchy once baked into the batter.

What equipment is needed to make these vanilla fudge brownies?

The beauty about this recipe is that we do not need anything other than a large bowl and rubber spatula to make this brownie. You could use a whisk as well but we anyway need to switch to a spatula for the dry ingredients later. We need a microwave to melt the sugar into the butter, the brownies are baked in the oven in a 10×8 inch baking tray lined with baking paper. If you want to use an 8×8 or 9×9 square tin the brownies will take longer to bake by 5 minutes or so and they will be thicker. You could also bake the brownies in a 9×13 inch tin – they will bake sooner, in 28 minutes or so and will be thinner.

What is the difference in the method of preparing regular chocolate brownies and these vanilla brownies?

It is a new technique I came across on Broma Bakery’s brownie recipe which intrigued me on how to achieve that shiny crackle top, which is essentially finding a way to dissolve the sugars in the batter to ensure it creates a crackly top once baked. We microwave the butter, sugars together for 2 minutes, stirring in 20 second intervals to melt most of the sugar, this will create the desired texture once baked.

How to serve these vanilla fudge brownies?

They are best served with a sprinkle of sea salt flakes on top dunked into milk. You could also serve them with vanilla ice cream to amp up the vanilla flavor. Alternatively you can serve the brownies warm and just scoop it into bowls with a drizzle of heavy cream or whipped vanilla cream.

How to store these vanilla fudge brownies?

The leftovers can be stored in air tight containers at room temperature on the kitchen counter for up to 5 days. Alternatively store it in the fridge for up to 10 days. They also freeze well for up to 3 weeks. When ready to eat allow the brownies to thaw and come to room temperature before warming for 10-20 seconds and then serve.

Looking for more dessert bar recipes?

Now that we have covered how to make this vanilla fudge brownie recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

Vanilla Fudge Brownies

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Cooling Time 1

Course Breakfast, Brunch, Dessert, Finger food, High Tea, Sweet tooth, tea time

Cuisine American

Servings 24 squares

Equipment

Large mixing bowl
Rubber spatula
10x8 inch baking tray
Baking paper

Ingredients

3/4 cup unsalted butter
1 and 1/4 cup brown sugar
1 cup castor sugar
1 tbsp vanilla the best you can get your hands on
3 eggs
2 cups and 2 tbsp all purpose flour
2 tbsp corn starch
1/2 tsp salt
1 cup white chocolate chunks chopped
1/2 cup toasted cashews

Instructions

Preheat the oven to 175 deg C, line a 10x8 inch baking tray with butter and baking paper, make sure the paper has an over hang on both sides - this will help remove the brownies from the tin once cooled later, set aside.
In a large mixing bowl add the butter, brown sugar and castor sugar. Microwave for 20 seconds and stir, repeat for 1-2 minutes until the sugars have relatively dissolved.
Add the eggs and stir together thoroughly well combined. Add the vanilla and stir again.
Add in the white flour, corn starch, salt, white chocolate and cashews, fold together until no dry pockets of flour in the batter.
Pour into the prepared tin and bake for 28-30 minutes or unit the top is crusty and a tooth pick inserted into the center comes out with moist crumbs or jam like sticky crumbs.
Allow it to cool before removing from the tin and slicing. Serve it with a glass of milk.

Notes

Melting the sugars into the butter is essential to achieve that glossy, shiny crackle top texture once baked.
Use the best vanilla you can for the flavors to be pronounced.
The longer you bake these brownies the less fudgy they will be. I wouldn’t recommend baking them longer than 35 minutes as the residual heat will continue to cook them in the tin.
If you do not have corn starch use almond flour or substitute with all purpose flour.

Annika Eats

Hi Ninja!

Vanilla Fudge Brownies