Name: Chewy and Fudgy Ube Brownies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Filipino
Ingredients: ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, cut into 1-inch cubes; 4 ounces (113 grams) white chocolate, finely chopped into ¼- and ½-inch pieces; ½ cup (4 ounces or 113 grams) ube halaya jam; 1 large egg, at room temperature; 2 teaspoons ube extract; 1 cup (7 ounces or 198 grams) granulated sugar; ¼ cup tightly packed (1.75 ounces or 50 grams) light brown sugar; 1 ½ cups (6.75 ounces or 191 grams) all-purpose flour; 1 teaspoon kosher salt

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Introduction

These chewy and fudgy ube brownies combine the unique sweetness of ube halaya with rich white chocolate for a delightful twist on a classic treat. Perfect for anyone looking to enjoy a vibrant, flavorful dessert that’s both colorful and comforting.

The image shows several square-shaped, dark purple brownies placed on a gold wire cooling rack. Most brownies lie flat, showing a slightly wrinkled, cracked top texture with a deep purple color. One woman's hand at the bottom right is holding a stack of three brownies, revealing a dense, moist inside that is almost black with a thin purple crust on the edges. The background is a white marbled surface, with another woman's hand reaching toward the lower part of the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, cut into 1-inch cubes
4 ounces (113 grams) white chocolate, finely chopped into ¼- and ½-inch pieces
½ cup (4 ounces or 113 grams) ube halaya jam
1 large egg, at room temperature
2 teaspoons ube extract
1 cup (7 ounces or 198 grams) granulated sugar
¼ cup tightly packed (1.75 ounces or 50 grams) light brown sugar
1 ½ cups (6.75 ounces or 191 grams) all-purpose flour
1 teaspoon kosher salt

Instructions

Step 1: Position a rack in the center of your oven and preheat to 350°F. Lightly spray an 8-inch square pan with cooking spray, then line it with parchment paper, leaving about 2-inch overhang on two sides. Spray the parchment paper as well.
Step 2: Melt the butter and white chocolate together using a double boiler or a heatproof bowl set over a saucepan of simmering water. Stir occasionally with a heatproof rubber spatula until fully melted and combined, about 5 minutes. Remove from heat and let cool slightly on a wire rack.
Step 3: In a large bowl, whisk together the ube halaya jam, egg, and ube extract until smooth. Gradually whisk in the granulated and light brown sugars one at a time, then slowly add the melted chocolate mixture while whisking continuously to combine.
Step 4: Using a rubber spatula, scrape the sides and bottom of the bowl. Sprinkle the flour and kosher salt evenly over the batter, then gently fold in by hand until just combined—avoid overmixing.
Step 5: Pour the batter into the prepared pan. Use an offset spatula to spread it evenly and smooth the top for uniform baking.
Step 6: Bake in the preheated oven for about 30 minutes, or until a skewer inserted in the center comes out with a few moist crumbs attached. Remove from oven and cool completely on a wire rack.
Step 7: Once cooled, run a butter knife or spatula around the edges to loosen the brownies. Lift them from the pan using the parchment overhang, transfer to a cutting board, and slice into 2-inch squares. Serve and enjoy.

Tips & Variations

For a nuttier flavor, fold in ½ cup of chopped macadamia nuts or cashews before baking.
If you can’t find ube extract, vanilla extract can be a mild substitute, though it will change the flavor profile.
Use white chocolate chips instead of chopped white chocolate for a quicker melt.
For a vegan version, substitute butter with vegan margarine, use a flax egg, and ensure the white chocolate is dairy-free.

Storage

Store these ube brownies in an airtight container or zip-top bag at room temperature for up to 3 days. To enjoy them warm, reheat individual pieces briefly in the microwave for about 10 seconds. They can also be frozen for up to a month; thaw overnight in the refrigerator before serving.

How to Serve

A stack of four dark chocolate brownies is placed on a white plate with a textured edge, sitting on a white marbled surface. Each brownie layer is thick, rich, and moist with a dense, slightly crumbly texture. The top brownie has a rough cracked surface, showing a soft interior, while the layers below are neatly stacked but slightly uneven in placement. The overall color is deep brown with hints of darker crust on the edges, emphasizing the fudgy nature of the brownies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ube powder instead of ube halaya jam?

Ube powder is more concentrated and less moist than ube halaya jam, so substitutions may affect the texture and moisture of the brownies. If using powder, you might need to add extra liquid or fat to compensate.

What if I don’t have a double boiler?

You can simulate a double boiler by placing a heatproof bowl over a saucepan with simmering water, making sure the bowl doesn’t touch the water. Stir frequently to melt the butter and chocolate evenly without burning.