There are death by chocolate brownies, and then death by vanilla brownies. These brownies have triple vanilla in them and they are delicious for all of you who can’t get enough vanilla.
The right type of vanilla is important though. You do not want to use imitation anything in these brownies.
It needs to be the real deal legit vanilla.
You can make these allergy friendly too. I’ve included some variations for you.
Death By Vanilla Brownies
- 1/2 cup butter (can substitute dairy free if needed)
- 1 (12ounce) bag white chocolate chips (use real chocolate like Ghiradelli or Guittard. Dairy free substitutions can be used)
- 1 1/4 cup flour (can substitute gluten free flour)
- 3/4 cup sugar
- 2 teaspoons real vanilla
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 eggs
Preheat oven to 350 degrees. Lightly grease a 9×13 inch pan and then flour. Set pan aside. Set aside 1/2 cup white chocolate chips. In a bowl, melt butter and remaining white chocolate chips. Stir until smooth. Stir in the remaining flour, sugar, vanilla, cinnamon, salt and eggs. Stir just until smooth. Fold in the chocolate chips, then pour the mixture into the prepared pan. Bake at 350 degrees for 25-30 minutes. Brownies are done when toothpick inserted in the center comes out clean.
Remove brownies from pan and allow brownies to cool completely before frosting.
For the frosting:
- 3 cups powdered sugar
- 3 tablespoons butter, softened
- 1 teaspoon vanilla
- 1-3 tablespoons milk or water
In a mixing bowl, stir together all ingredients on medium speed until smooth and frosting is fluffy. Add additional tablespoon of water or milk if needed to achieve the consistency you want. Frost and sprinkle the brownies. Cut into squares to serve.