Vanilla Brownies

by Sheryl

When I try to eat healthily and stay away from sweets, I always seem to be tempted by sweets even more. And I don’t have any willpower against the chocolate and other sweets I love, like bread. And I don’t have any willpower against the chocolate and other sweets I love, like bread. It was a struggle not to eat these brownies of vanilla. If you’re perhaps looking for more traditional brownies, I have chocolate recipes, but then again, I’ve got a lemon brownies recipe, just in case you like things a little bit different. My family seems to like these vanilla brownies out of the three.

I always had a problem making a frosting, which was thick enough to set without dripping brownies, cakes, and donuts off the sides. But this one is a treasure. I expect to see it often in various forms over the next few months because I have a bunch of donut recipes in my head that need this frosting. These blondies are dangerously good, I should warn you now. I can’t tell you how many brownies I ate because you’d get this picture of me as a blond monster in your head, and none of you think so.


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
(3) eggs
2 cups semisweet chocolate chips (optional)


1. Preheat oven at bout 175 degrees C (350 degrees F). Grease a jellyroll tray, 10×15 inches.

2. Combine the baking powder, flour, and salt in a small bowl. Set aside. Cream butter, white sugar, brown sugar, and vanilla together in a large bowl until smooth. Beat eggs, then stir in the flour mixture, one at a time. If the desired mix in chocolate chips. Equally spread the batter into the prepared pan.

3. In a preheated oven, bake it for 35-45 minutes. Cool on a wire rack. Cut into circles, when completely cooled.

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