Triple Vanilla Brownies

Triple Vanilla Brownies | #Triple #Vanilla #Brownies #Apricot_bars #Apricot_recipes #Marshmallow_blondies #White_chocolate_brownies #Dessert_recipes #Eat_dessert #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Homemade_vanilla_cupcakes #White_chocolate_brownies #Cupcakes_recipes_vanilla

Ingredients

• For the brownies:
• 1/2 cup butter
• 1 (12ounce) bag white chocolate chips
• 1 1/4 cup flour
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 3 eggs
• For the glaze:
• 3 cups powdered sugar
• 6 tablespoons butter, softened
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract*
• 3 tablespoons milk or water

Instructions

1. Heat your oven to 350 degrees. Spray a 13×9 baking dish with cooking spray then sprinkle with flour, pouring out the excess. Or grease with butter/shortening and flour.
2. In a large pot, melt the butter and white chocolate chips over low heat, stirring frequently, just until it’s melted. (The mixture will appear slightly curdled.) Remove from the heat and cool.
3. Stir in the flour, sugar vanilla, salt and eggs until well blended. Spread mixture evenly in the pan.
4. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool. (The edges will be darker than the rest of the brownies. I usually trim that part off for serving.
5. For the glaze: In a medium bowl, mix all the glaze ingredients until nice and smooth & spreadable. You can add more milk a T. at a time if needed. Spread glaze over cooled brownies.
6. NOTES: *This is optional but I highly recommend it! You can half the glaze ingredients if you like a thin glaze. I have made it both ways. To get the glaze to set up, you can put in the refrigerator for an hour or so. Store in an airtight container at room temperature.

recipe adapted >>>>>  here