These ube brownies are soft and cake-like with a subtle sweetness from white chocolate. It’s a lighter brownie experience with vibrant ube notes!
There are two main variations of brownies: fudge brownies and cake brownies. Fudge brownies have a dense moist texture with rich chocolate flavor. Where as cake brownies are lighter with a crumb structure closer to a moist chocolate cake.
Fan of fudge chocolate brownies will gravitate more towards these ube fudge brownies. However, if you lean more towards airier cake brownies, these cake-like ube brownies are for you!
Ingredients
Chocolate is a key ingredient in brownies. However, traditional chocolate (milk, semi-sweet, or dark versions) have a rather robust taste that can easily overshadow ube’s subtle flavor.
As such, this ube brownie recipe opts for white chocolate. Ideally, use white chocolate that lists cocoa butter among the first three ingredients. I recommend high-quality brands like Lindt or Ghirardelli. For this recipe, it’s best to use chopped white chocolate bars. Stay away from white chocolate baking chips which have stabilizers that prevent it from properly melting.
Ube halaya is a staple in Filipino desserts. It is a sweet, creamy jam made from cooking down ube (Filipino purple yam) with coconut milk, sugar, and butter. Easily find jars of ube halaya at Filipino supermarkets and large Asian grocery chains.
Ube extract is an important ingredient. It provides that iconic ube flavor and color. There are two main brands of ube extract that you can easily find online and in stores. I prefer this Butterfly brand (available at Amazon or Asian supermarkets). It is is more concentrated in flavor and color than the McCormick brand.
Variations
As mentioned, the recipe shared here is for cake-like ube brownies. Visit Love, Filipino Food for a the dense, richer ube fudge brownie recipe.
You can further doctor up these cake brownies by adding mix-ins such as white chocolate chips, white chocolate chunks, or butterscotch chips.
A butter mochi version is another great variation! It’ll be chewy, moist, and gluten-free.
Step-by-Step
Serving Suggestions
Completely cool ube brownies to room temperature before slicing. Use a sharp knife to slice and portion out brownies.
These cake brownies are best enjoyed within three days of baking. Store leftovers in an airtight covered container. Keep in a cool, dim place away from heat or direct sunlight.
Pair these brownies with a refreshing iced ube latte or a strong cold brew coffee! It’s also excellent with strawberry matcha latte.
FAQ
The color of your brownies is dependent on the brand of ube halaya and ube extract you use. Some halaya is richer in color than others. I recommend using the Butterfly brand of ube extract because it has a deeper purple hue and has more concentrated flavor.
This specific ube brownies recipe requires ube halaya. If you don’t have any on hand, search for a recipe that simply uses ube extract for flavoring. There are a ton to pick from online!
More Ube Desserts
- Easy Ube Bibingka– made with mochi pancake mix!
- Matcha Ube Cookies– harmonious balance of earthy, sweet, and nutty in sugar cookie form
- Ube Bread Rolls– fluffy yeast rolls filled with ube halaya
- Ube Chiffon Cake– sponge cake baked in tube pan
Ube Brownies
Ingredients
- 4 oz high quality white chocolate*, (113 g) chopped
- ¾ cup unsalted butter, (170 g)
- ½ cup ube halaya , (152 g) halayang ube
- ½ cup granulated sugar, (100 g)
- ¼ cup light brown sugar, (50 g), packed
- 3 large eggs, room temp
- 2 teaspoon ube extract*
- ½ teaspoon pure vanilla extract
- ½ teaspoon coconut extract, optional*
- 1 ¼ cup all-purpose flour, (165 g)
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
Instructions
- Preheat oven to 350℉. Line 8-inch square baking pan with parchment paper, leaving an overhang on all four sides of pan. Set aside. Fill a medium pot with about two inches of water. Bring to a simmer. In a large bowl, combine chocolate and butter. Set over pot of simmering water. Make sure bowl does not touch the water. Melt together ingredients.
- Add granulated sugar and brown sugar to large bowl. Stir until dissolved. Remove from heat.
- Whisk in ube halaya. Whisk in eggs one at a time until fully incorporated.
- Stir in ube extract, vanilla extract, and coconut extract (optional).
- In a small bowl, whisk together flour, baking powder, and salt. Fold flour mixture into wet ingredients.
- Transfer batter to prepared baking pan. Bake for 25-30 minutes until just set and toothpick inserted in center of pan comes out clean. Cool in pan for about 20 minutes. Unmold and cool further on wire rack.
- Use a sharp knife to slice completely cooled ube brownies into desired portions.
Notes
- White Chocolate: recommend high quality brands like Lindt or Ghirardelli. Use white chocolate bars that list cocoa butter among the first three ingredients. Stay away from white chocolate baking chips which have stabilizers that prevent it from properly melting.
- I prefer Butterfly brand ube extract. It is more concentrated in flavor and color compared to the McCormick brand.
- Coconut extract is optional. A little goes a long way. It helps to heighten the flavors of the ube.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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