Add to Cookbook

Vanilla brownie

  • 20 minutes
  • 30-35 minutes
  • Makes 16 pieces
Vanilla brownie

A delightful twist on a classic. Add a handful of white chocolate drops if wished. The vanilla and brown sugar create a delicious butterscotch flavour.


  • 100 grams butter, softened
  • 1¼ cups brown sugar
  • 1 tablespoon golden syrup
  • 1 tablespoon vanilla essence
  • 2 eggs
  • 1 cup flour, sifted
  • ½ cup walnuts, chopped
  • 1 quantity coffee butter icing (see butter icing variations on the website)
  • ½ cup walnut halves, optional


  1. Preheat the oven to 180ºC. Grease and line the base and sides of a 23cm square cake tin.
  2. In a large bowl, beat together the butter, brown sugar, golden syrup and vanilla essence until creamy and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Fold the flour into the creamed mixture with the chopped walnuts.
  5. Turn the batter into the prepared cake tin.
  6. Bake in the preheated oven for 30-35 minutes or until a skewer inserted comes out clean.
  7. Allow the brownie to cool in the tin for 20 minutes before turning out. Ice with coffee butter icing and decorate with walnuts, if wished. Cut into small squares to serve. Keep refrigerated.

Cooks Tips

Use a damp knife when cutting brownies. Wipe the blade clean of any moist brownie mixture with each cut. For even-size pieces, mark brownies or slices with a ruler before cutting. For a richer butterscotch flavour use ½ soft brown sugar, ½ muscovado sugar.

Comments (0)

Please login to submit a comment.