These vanilla brownies are a fun and fancy twist on a regular chocolate brownie, with lots of vanilla flavor in the brownie and in the vanilla icing!
For vanilla brownies:
For vanilla icing:
Lining the pan with parchment paper is optional, but it does allow you to lift the brownies right out of the pan in one piece (just make sure to leave some extra parchment hanging out on either side to use as handles!). I found it easier to apply the icing and cut the brownies neatly when they are removed from the pan.
You can adjust the consistency of the icing to suit your tastes. I used the full 2 tablespoons of milk, which resulted in an icing that was thick but still easy to spread. For a thicker icing, use less. If you want more of a glaze, you can increase the amount of milk as needed. Either way, I recommend adding the milk by a few drops at a time because the consistency can change quickly even with a small amount of liquid.
Store the brownies at room temperature, tightly covered, for up to 2 days. You can also freeze the brownies for up to 3 months. To freeze, wait until the icing has set and wrap the brownies individually in plastic wrap.
Keywords: vanilla brownies, brownies, white chocolate brownies