Prep: 15min | Cook: 45min | Total: 1hr
Having brownies as a snack is not new to our family, we ate them almost any time of the day. We just need to open the fridge and take a piece of it and eat it. We always have brownies stored in our fridge. There are tons of brownies in the world, and I mean it. My all-time favorite is the banana brownies, but then again, all types of brownies are legendary to me.
Have you ever wondered if Vanilla brownie is a thing? Well, guess what it is. Also, it’s wrecking my lists of favorite brownies. I didn’t expect it to taste like that, and it is a taste that will feed your soul. It’s so light and somewhat mild to me, which makes it perfect for a cup of coffee.
2 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/4 cups white sugar
1 1/4 cups packed brown sugar
1 tsp vanilla extract
2 cups semisweet chocolate chips (optional)
1. Preheat oven 350 degrees F (175 degrees C). Grease a 10×15 inch jellyroll pan.
2. In a small bowl, combine flour, baking powder, and salt, set aside. In a large bowl, add and cream the butter, white sugar, brown sugar, and vanilla until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Mix in chocolate chips, if desired. Add and spread the batter evenly into the prepared pan.
3. Bake it for 35 to 45 minutes in the preheated oven. Allow cooling in the pan on the wire rack. When completely cooled, cut into squares.
If in doubt, underbake your brownies. Here we are not thinking about something wild, just shave off the recommended baking time a few minutes. The result would be decadent, delicious, fudgy brownies, and you just had to take them out early! Personally, every time we make brownies, we do this. Nothing could be worse than a dried-out brownie.
Per Serving: 169 calories; 1.8 g protein; 26 mg cholesterol; 76 mg sodium; 7.1 g fat; 26.4 g carbohydrates.
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