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Homemade vanilla brownies.

Easy Homemade Vanilla Brownies With Vanilla Frosting

These easy homemade vanilla brownies are soft, chewy, buttery, and packed with delicious vanilla flavor! Made from scratch with simple pantry staples, these golden vanilla brownies have perfectly chewy centers and lightly crisp edges. Topped with a rich, creamy homemade vanilla frosting, they're a delicious chocolate-free twist on traditional brownies. Perfect for family desserts, bake sales, holidays, or whenever you're craving something sweet!
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings 32 servings (16 per 8x8 inch pan)

Equipment

  • 2 8x8 inch pans
  • large mixing bowl
  • Whisk
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Parchment paper
  • Cooling rack
  • Offset spatula or butter knife

Ingredients
  

For the Vanilla Brownies

  • 2 ½ cups all-purpose flour
  • 2 cups granulated sugar
  • 4 large eggs
  • 4 tsp pure vanilla extract
  • 1 cup salted butter, melted and slightly cooled

For the Homemade Vanilla Frosting

  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tsp pure vanilla extract
  • 2-3 tbsp milk or heavy cream
  • Pinch of salt

Instructions
 

Make the Homemade Vanilla Brownies

  • Preheat the Oven
  • Preheat your oven to 350°F (175°C). Line two 8×8-inch baking pans with parchment paper, leaving some overhang for easy removal.
  • Melt the Butter
  • Melt the salted butter and allow it to cool slightly.
  • Combine the Wet Ingredients
  • In a large mixing bowl, whisk together the melted butter and granulated sugar.
  • Add the eggs one at a time, mixing after each addition.
  • Stir in the vanilla extract until combined.
  • Add the Flour
  • Gradually fold the flour into the wet ingredients using a rubber spatula.
  • Mix just until no dry streaks remain. Avoid overmixing to help maintain a soft, chewy texture.
  • Divide the Batter
  • Divide the vanilla brownie batter evenly between the two prepared 8×8-inch baking pans.
  • Use a spatula to spread the batter into an even layer in each pan.
  • Bake the Brownies
  • Place both pans in the preheated oven.
  • Bake for approximately 25–35 minutes, beginning to check around 25 minutes.
  • The brownies are ready when the edges are lightly golden, the centers are set, and a toothpick inserted into the middle comes out with a few moist crumbs.
  • If baking both pans simultaneously, rotate them halfway through baking for even results.
  • Cool Completely
  • Remove the brownies from the oven and allow them to cool completely before frosting.

Make the Homemade Vanilla Frosting

  • Cream the Butter
  • Beat the softened unsalted butter with an electric mixer until smooth and fluffy, approximately 2 minutes.
  • Add the Powdered Sugar
  • Gradually mix in the powdered sugar until fully incorporated.
  • Add the Vanilla Extract
  • Mix in the vanilla extract and a pinch of salt.
  • Adjust the Consistency
  • Add milk or heavy cream, one tablespoon at a time, until the frosting is smooth, creamy, and spreadable.
  • Frost Both Pans
  • Divide the vanilla frosting evenly between the two cooled pans of brownies.
  • Spread into an even layer, creating pretty swirls with a spatula.
  • Slice and Serve
  • Cut each pan into 16 squares for a total of 32 homemade vanilla brownies.
  • Serve and enjoy!

Notes

Two-pan recipe: This recipe makes enough batter for two 8×8-inch baking pans, yielding 32 brownies when each pan is cut into 16 squares.
Chewy texture: Avoid overmixing the batter and overbaking the brownies to help maintain their soft, chewy centers.
Baking time: Because the batter is divided between two pans, the brownies will bake faster than a single thick batch. Begin checking at 25 minutes and adjust according to your oven.
Vanilla flavor: Pure vanilla extract provides the best flavor. Vanilla bean paste can also be used for a richer vanilla taste.
Frosting thickness: The frosting recipe provides a moderate layer across both pans. For extra-thick frosting, make 1½ times the frosting recipe.
Clean slices: Allow the brownies to cool completely before frosting and slicing. Wipe your knife between cuts for neat squares.
Storage: Store frosted brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Freezing: Freeze unfrosted brownies in an airtight container for up to 3 months. Thaw before frosting.
Festive variations: Decorate with sprinkles, colored sugar, or seasonal decorations for holidays and celebrations.