Ube Brownies

Why You’ll Love this Recipe

These ube brownies have the best texture, perfectly balanced between fudgy and chewy. This one-bowl recipe is incredibly easy, and require no mixer. With ube halaya and ube extract in the recipe, the ube flavor really shines through.

Technically, these are “ube blondies” not brownies, since there’s no actual cocoa or chocolate (besides white chocolate) in these, but please don’t hold that technicality against me. Melted white chocolate in the recipe gives these brownies the ideal fudgy texture.

What is Ube? Where does it Come from?

Ube, pronounced (ooh-beh), is a vibrant colored purple yam from Southeast Asia. Ube, sometimes called ubi, is especially popular in the Philippines. The purple yam originated in the Philippines, but is not exclusive to the Philippines. I often find ube flavored desserts whenever I am in Hawaii.

Ube has an intensely, rich purple color with a sweet, nutty flavor. It should not be confused with taro or a purple sweet potato, which also have a purple hue. However, they are not the same!

This recipe does not call for fresh ube, as fresh ube can be quite difficult to find in the United States. Our recipe uses ube halaya jam and ube extract to flavor it.

Ingredient Notes

• Butter. Butter adds flavor and enhances the fudgy texture of the brownies.
• White Chocolate. White chocolate is melted down with the butter, it provides a tender base for the brownies and sweetens them.
• Ube Halaya Jam. A thick, sweet, purple yam spread helps give these ube brownies their signature ube flavor.
• Sugar. White, granulated sugar, sweetens and helps the texture.
• Brown Sugar. A little molasses in light brown sugar gives the recipe a more complex flavor.
• Eggs. Eggs help bind and lift the brownies so they are not too dense.
• Flour.  All-purpose flour provides body for the recipe.
• Salt. Salt helps balance the flavors.
• Vanilla. Vanilla adds a bit of flavor.
• Ube Extract. Ube extract ups the ube flavor and purple color in this ube brownie recipe. Ube extract can be purchased online or in most Asian markets.

How to Make this Recipe

1. Melt butter & chocolate. Add white chocolate and butter to a heat-proof bowl. Heat in the microwave for 30 seconds and stir. Continue heating in 15 second increments, stirring each time, until completely smooth.
2. Add ube halaya. Whisk in the ube halaya (purple yam jam) and both sugars until there are no lumps.

3. Mix in eggs. Mix in eggs, salt, vanilla, and ube extract until smooth.
4. Add Flour. Gently stir in the flour so there are no streaks of flour.

5. Pour & Bake. Line a 9x9-inch pan or an 8x8-inch with parchment paper and grease it well. Pour the batter into the prepared pan and spread into an even layer. Top off with a little extra granulated sugar and bake. Cool completely before eating.

Frequently Asked Questions (FAQs)

Expert Tips

• Add chocolate chips. I love this recipe as is, but add a ½ cup of your favorite chocolate chips (white chocolate, semi-sweet, dark, etc.) for a delicious variation.
• Cool completely. I know how difficult it can be to wait for the brownies to cool, but trust me the flavor and texture is best after they have cooled completely. As the brownies cool, the flavors have time to mingle and develop resulting in a more richly flavored brownie. The texture also improves as the ube brownies set up and cool.
• Add sugar on top. I recommend adding a light dusting of granulated sugar over top of the batter before baking. Don’t skip it! The sugar caramelizes giving it a light, crisp, crackly topping that is not only delicious, it’s also gives it that signature brownie-look.

How to Store this Recipe

Room Temperature. Once cooled, these ube brownies are best stored at room temperature and consumed within 5 days.

Freezer. To freeze the brownies, cool completely, slice, wrap in plastic wrap, and store in an airtight container. Freeze for up to three months. Thaw completely before eating.

Try These Recipes Next