Fudgy Vanilla Brownie

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At first glance, this fudgy vanilla brownie doesn’t look so appetizing in the large pan it’s baked in. It’s actually called a white texas sheet cake, but I decided “cake” just doesn’t do this treat justice. Maybe it’s because I’m more of a brownie girl, but it tastes more like a brownie to me–a fudgy brownie.   There are 3 reasons I would normally pass on this dessert at first site:

  1. I’m not a big fan of cake in general
  2. I don’t care for plain vanilla stuff
  3. There are no nuts or chips or chunks in this–boring!

So. Not. Boring.

Fudgy Vanilla Brownie, also known as White Texas Sheet Cake, this recipe is AMAZING! #brownie #texassheetcake KristenDuke.com

In case you might have thought like me that it was a boring dessert, let me stop you there–this treat is far from ordinary. It makes such a giant pan, I had to instantly plate several slices, and rush them to my neighbors. Within minutes of my “runner” delivering them, I got texts from all 3 neighbors exclaiming the amazement they had experienced with their first bite.


So instead of “cake” I’m renaming my recipe because it’s more like a vanilla brownie. Fudgy and chewy and amazing.

Story time!  I was first introduced to this heavenly concoction when I helped at a  youth conference a month ago with food preparation. At the end of the evening we pulled out both chocolate and vanilla Texas sheet cakes (Texas because it’s so big?) and I didn’t give much thought into trying the dessert (because of the aforementioned 3 points above) but I looked again. Upon closer examination, I saw the fudgy moist-ness, and I thought I’d give it a try. 5 slices later (I am not kidding) I had to banish myself to another room. I’ve been day dreaming of making it ever since.

vanilla brownies


Click “next” to find out the unusual secrets that make these brownies so amazing!


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Join The Discussion



  1. Vanilla Brownies!! These look awesome. I have never seen a vanilla brownie.

  2. Nicole says:

    Hmmm…. I admit I am skeptical due to the reasons you listed above. I may have to try this though for my next big family gathering. I love the idea of fudgy, and frosting is always good in my book.

  3. Lisa Burdette says:

    Perfect timing to find this yummy looking recipe pinned! We are attending a going away dinner tomorrow evening and I signed up for desserts! I’m definitely making this as it looks like something adults and the kiddos will enjoy alike! THANKS!

  4. Jacqueline says:

    I’ve seen Texas Sheet Cake recipes before, but never clicked on them since I figured I didn’t need a sheet cake recipe. But this sounds worth trying!

  5. I am craving one already!

  6. Patricia Taylor says:

    What an unusual recipe. I have seen Texas sheet cake recipes before but I don’t recall directions like this. I will definitely be making this for my husband to take to work and share with his co-workers.

  7. These look SO GOOD. I have put a couple things on teh grocery list and I can’t wait to make these 🙂

    Also, I love your photo set up! In the picture with the table I noticed your background and everything and its awesome. I would love a post about photo set ups 🙂

  8. Rachel says:

    I’m not usually into vanilla flavored things, but you’ve talked it up, Kristen! I might just take the plunge!

  9. Heather says:

    Yay! I have been looking for this kind of vanilla brownie for ages. The blonde brownie is what I have seen people call them. I have 2 family members that turn their nose up at chocolate and this sounds a dream for them, including vanilla flavor instead of almond. I’m thinking of putting pretty sprinkles on top to give it a little color too.

    So excited to make it now!

  10. Marissa says:

    This was soooooo good. Exceeded 5 stars.

  11. These look SO good Kristen!!

  12. Maria says:

    I have to try this recipe! YUM!

  13. Vanilla brownies sounds really intriguing. I know they would be a hit with my husband who tends to prefer vanilla over chocolate desserts.

  14. I am totally a vanilla girl, and the thought of vanilla brownies just makes me happy! Thanks so much for sharing Kristen! Definitely on my to-do list : )
    xoxo Liz

  15. I’m a vanilla girl, so these are totally speaking to me!

  16. Ooooooh, I’ve never had vanilla brownies before, but they sound right up my alley! I bet it’s the heavy cream that makes them more brownie like than cake like. But who cares, as long as they taste good!

  17. This is so cool! Love the idea of a vanilla brownie!

  18. Jonneke says:

    Looks delicious! I’ll probably be trying this soon!

    One question, though: where’s the vanilla in this vanilla cake? I don’t see it among the ingredients…

    • Kristen Duke says:

      ha! Well, I guess I thought vanilla sounded better than “white” I actually will substitute the almond extract for vanilla extract for a more mild taste.

      • Jonneke says:

        I bet the cake is delicious with the almond extract too! I was just wondering, ’cause I’m a bit of a vanilla fanatic 😉

  19. You had me at fudgy vanilla brownie! 😉

  20. Holly says:

    How do you make the frosting?

    • Lisa says:

      I let my butter soften, then put it in a mixer with the milk and the extract…let it get mixed up good, then add the powdered sugar little at a time. Turned out perfect.

  21. Oh wow, this looks absolutely amazing! Bookmarking this – will HAVE to make it soon! 🙂

  22. Oh, my word! This looks incredibly delicious. It’s on my menu for Memorial Day!

  23. Given the choice between plain and jazzed up, I will always go jazzed up. But you have me totally convinced that these are worth the try!!!

    • Kristen Duke says:

      I’m with you, I like “jazzed” up or “chunky” treats as I like to say;)

  24. Marty says:

    I’m not a cake eater either but I am so going to try this! Not to mention I actually have a friend who doesn’t eat chocolate so this may be good to share with her 🙂

  25. These look amazing Kristen! I can’t wait to try this recipe!

    • Kristen Duke says:

      Thank you, melissa!!

  26. I have never been a huge brownie fan because I prefer white chocolate so these would be perfect for me!!

    • Kristen Duke says:

      I definitely love white chocolate over milk or semi or dark.

  27. Elizabeth J says:

    SO GOOD!! I just made these for a party. I can totally understand you eating multiple pieces, mmmmmmmm. I used vanilla in the cake and almond extract in the frosting. Amazingly fudgy. I pinned it and highly recommended it!!

    • Kristen Duke says:

      You made them already? LOVE THEM, TOO, YAY!! Thanks for the feedback!!

  28. Oh man, Kristen! These look incredible. Love that they have almond extract…woohoo!! My fave!

    • Kristen Duke says:

      I love almond extract, too, in many baked goods!

  29. Beckie Manning says:

    I am not seeing a recipe for the frosting?

    • Kristen Duke says:

      The frosting recipe is kindof hidden. The ingredients are just under the others (frosting has a “dot” by it, I wish I could change that) and you just mix all of those together.

  30. Joanna S. says:

    I made three of these to take to a church choir gathering yesterday and EVERYONE love them! I got SO many compliments and requests to take some home. Thanks for the recipe! It’s definitely a keeper! 🙂

    • Kristen Duke says:

      I’m so happy to hear that, Joanna!!

  31. Two Yums ( thumbs) Up. Hopping over from the scoop xo

  32. Wow, this looks amazing! My husband’s family has a Chocolate Sheet Cake recipe that’s pretty good, but I’ve never tried a vanilla version. Can’t wait…pinned!

  33. looks yummy going to try to make it.

  34. Emily says:

    These ARE totally yummy! I ate some tonight that Kristen made and have to make them myself. They rival the chocolate version of Texas sheet cake!

    • Kristen Duke says:

      I’m so happy to hear you loved them, Emily!!

  35. Laura says:

    Can this be made 1 day in advance and still taste delicious?

    • Kristen Duke says:

      Yes, still great the next day!!

  36. These look super yummy, Kristen!

  37. I think i might be gluten sensitive…but this looks SO worth it!

  38. Diana says:

    Will this work in a Pyrex 9×13?

    • Kristen Duke says:

      It should work fine, just would be thicker and cook longer.

  39. Merilee says:

    Have made these twice now–the 2nd time was for my son’s 18th birthday party. When he tasted them the 1st time, he said “You know what would make these awesome? Fresh fruit on top.” So for his party, we sliced strawberries & put them on each piece. The 2nd time I also tried all vanilla instead of almond extract, and liked them even more than the first time. Heavenly!!! Raspberries, blueberries…oh, the possibilities! 🙂

    • Kristen Duke says:

      I’m so happy to hear you love them, and with fruit sounds fabulous, too!

  40. Merilee says:

    Have made these twice now–the 2nd time was for my son’s 18th birthday party. When he tasted them the 1st time, he said “You know what would make these awesome? Fresh fruit on top.” So for his party, we sliced strawberries & put them on each piece. The 2nd time I also tried all vanilla instead of almond extract, and liked them even more than the first time. Yum!!! Raspberries, blueberries…oh, the possibilities! 🙂

    • Kristen Duke says:

      that sounds pretty fabulous!!!

  41. Jes Velez says:

    These came out amazing!!! I made them for fourth of July yesterday and everyone loved them.! I pinned it of course and thank you so much for sharing this simple and awesome recipe!

    • Kristen Duke says:

      Yay, I’m so happy to hear you made them and love them, too!!

  42. Kathryn says:

    I made these for my YW and they LOVED them. I added a couple drops of wild orange oil to the frosting and it was AMAZING. Thanks for sharing such a yummy recipe!

    • Kristen Duke says:

      That does sound delicious, glad to hear it was a hit!!

  43. Tiffani says:

    Why are the cookies out on the table? Just curious. 🙂

    • Kristen Duke says:

      ha! I was photographing several recipes at once. Go to my recipes page and you’ll see those cookies made with Wilton mint chips;)

  44. Kelly says:

    I only have a 13×9 what changes to time and temp to make then in this size.

    • Kristen Duke says:

      Do you have two 13×9’s? I’d either cook it in two, if you don’t have it, hold the batter and when the first is cooled, cook the other. OR, you’d have to increase the time quite a bit for the thicker batter in the smaller pan.

  45. Kayka says:

    How long did you let them cool? Also will frosting harden a little? Im makeing it now just pulled it out of the oven.

    • Kristen Duke says:

      Agh, the pressure!!! I’d let it cool to room temperature so the frosting won’t melt and be runny. Yes, the frosting stiffens a little

  46. sally says:

    Did I overlook, where’s the fudge and vanilla in this recipe? I think this is similar to what is called “wedding cake,” prepared in a sheet pan.

  47. Chelsea says:

    One of the girls I work with has Wilson’s Disease so she can’t eat chocolate. She was diagnosed in February and since then she has been chocolate free. Lately, she’s been having a rough time and I wanted to surprise her with something totally vanilla! I’ve been trying to find the perfect Vanilla Brownie recipe forever and I can’t wait to try this out! It looks so good and I know she’ll be surprised! Thanks for sharing it! ♥

  48. derek says:

    interesting, these look tasty, but there is no vanilla in it

  49. Lance says:

    You had me at “brownie”!!! I like every part of this idea!

  50. I became recommended this site by way of the cousin. Now i’m no longer certain no matter if the following upload will be compiled by methods of your pet when who else recognise this kind of certain concerning this difficulty. You might be superb! Many thanks!

  51. dan pollard says:

    hello i’m from UK and was wondering what C stood for or the equivalent in ounces?

    • Erica says:

      C stands for cup. 🙂 8 American ounces or 8.3 Imperial ounces.

      • Kristen Duke says:

        thank you, Erica!

  52. Kara says:

    I think these look and sound amazing!!

  53. Marlene says:

    Hi…I was wondering if you use salted or unsalted butter in this recipe. I see in the cake you are adding a little salt, so you can possibly use unsalted butter in that, but you don’t add salt to the frosting, so would unsalted still be okay to use?

    • Kristen Duke says:

      Yes, I pretty much use unsalted in everything!

  54. Melissa G says:

    How do you store these? I’m in Hawaii so it is warm and humid, refrigerator? Thanks!

  55. Leigh Spellman says:

    Do you think it would be fine to leave this cake out on the counter for a good 5 hours (for a potluck?) I wouldn’t have a way to refrigerate it because the pan is so big.

  56. Johnny2071 says:

    Sour cream? Won’t that ruin the taste?

  57. kristi says:

    These sound good, I love almond extract! The name is confusing though because there is actually no vanilla in them.

  58. Heather says:

    How do you make the frosting????

  59. tiffiny says:

    Could I use regular milk instead of the heavy wiping cream? (Since the original recipe called for water, it would still be a step up right?) I just don’t have any and it’s too cold to go to the store, lol!

    • Kristen Duke says:

      Yes, you can use regular milk!

  60. Ragnhildur says:

    Isn’t it supposed to be vanilla extract instead of almond extract twice?

    Otherwise, this recipe sounds amazing 🙂

    Thank you.


  61. Sylvia says:

    Hi Kristen.

    I made this recipe a few weeks ago and brought it to work (at a restaurant!). Everybody loved it. A few people asked me for the recipe and I glady gave them the link to your blog.

    Singe I live in Germany, not everybody has been able to read it. Therefore I put a German translation on my blog (with slightly modified measurements to fit German standard packaging of cream), but I still added your link to it as source of inspiration (see: http://ideenpiratin.blogspot.co.uk/2015/04/vanille-blondies.html).

    I hope you are okay with that. Please let me know if you would like me to take it down again.

    Lots of love, Sylvia

    • Kristen Duke says:

      Hi Sylvia, I’m so happy that everyone at worked loved it–yay! You’re sweet to ask, go ahead and keep it up in German on your site, thanks for the link back!

  62. Kathleen says:

    My recipe fpr White Texas Sheet Cake is identical to this recipe except it calls for 1tsp baking soda instead of 1tsp baking powder. Do you this that changes the results? I haven’t tried your version yet.

    • Kathleen says:

      Sorry…didn’t proof read this. Duh, I meant to ask you if you think the results will be different?

  63. steph says:

    hey I need to make these ahead of time like maybe 5 days. Could these be frozen? would you add the frosting just before serving and after thawing? Any ideas?

  64. Heather Umlauf says:

    I just had to look up this recipe again, I actually made this for our wedding cake in 2013. I ended up making them thicker. I divided the batter into 9 in round cake pans and just watched for the edges to brown. We put ground lavender and lemon extract with a little lemon zest (instead of almond or vanilla) We used a mascarpone cream filling and a fluffy whipped frosting. While I did modify, I just wanted to add that the texture and density of this cake recipe is amazing. Trust me, we tried at least 5 different cake recipes!

  65. Annette says:

    I make these all the time! I am a chocolate lover at heart, but these are simply delicious. I get rave reviews every time I make them. I have added citrus oil (or a bit of orange juice) to the frosting and it really gives it a unique taste!


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