Triple Vanilla Brownies

Recipes

 
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 Mi Huerta authentic Mexican vanilla
  • 1/4 teaspoon salt
  • 3 eggs

For the glaze:

  • 3 cups powdered sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon Mi Huerta authentic Mexican vanilla
  • 1/2 teaspoon almond extract*
  • 3 tablespoons milk or water

 
Directions:

  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, Mi Huerta 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 at this time if needed. Spread glaze over cooled brownies.

6.NOTES:  *This is optional but highly recommended!
You can half the glaze ingredients if you like a thin glaze. To get the glaze to set up, you can put it in the refrigerator for an hour or so.  Store in an airtight container at room temperature.