Description
These chewy and fudgy ube brownies offer a delightful twist on a classic treat, infusing vibrant purple ube halaya and ube extract into a rich white chocolate and butter batter. With a perfect balance of sweetness and a moist, dense texture, these brownies are an irresistible dessert that showcases the unique flavor of ube in every bite.
Ingredients
Scale
Wet 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
Dry Ingredients
- 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
- Prep the oven and baking pan. Position a rack in the center of the oven and preheat it to 350°F (175°C). Lightly spray an 8-inch square pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on each side of the pan. Spray the parchment paper as well to prevent sticking.
- Melt the butter and white chocolate for the batter. Place the butter and chopped white chocolate in the top pan of a double boiler or in a heatproof bowl set over a saucepan with simmering water, making sure the bowl’s bottom does not touch the water. Stir occasionally with a heatproof rubber spatula until melted and combined, about 5 minutes. Remove from heat and allow to cool slightly.
- Whisk the ube jam, egg, and extract, then whisk in the sugars and chocolate mixture. In a large bowl, mix the ube halaya jam, egg, and ube extract until smooth. Add the granulated sugar and light brown sugar one at a time, whisking well after each addition. Gradually pour in the slightly cooled chocolate and butter mixture while whisking continuously until fully combined.
- Mix in the dry ingredients. Use a rubber spatula to scrape down the sides and bottom of the bowl. Sprinkle the all-purpose flour and kosher salt over the batter all at once. Fold gently with the rubber spatula until just combined, avoiding overmixing to maintain a tender texture.
- Assemble the brownies. Pour the batter into the prepared pan and use an offset spatula to spread it evenly and smooth the top for even baking.
- Bake the brownies. 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, indicating fudgy doneness. Remove from the oven and cool completely on a wire rack before slicing.
- Serve and store. Run a butter knife or offset spatula along the edges of the pan to loosen the brownies. Use the parchment paper overhang to lift the brownies out onto a cutting board. Slice into 2-inch squares and serve. Store any leftovers in an airtight container or zipper bag at room temperature for up to 3 days.
Notes
- For best texture and flavor, ensure the egg is at room temperature before mixing.
- Do not overmix the batter after adding flour to keep the brownies tender and chewy.
- If ube halaya jam is unavailable, you can substitute with pureed cooked purple yam but expect slight changes in texture.
- White chocolate chips can be used instead of chopped white chocolate for easier melting.
- Let brownies cool completely to set properly before slicing to avoid crumbling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Keywords: ube brownies, fudge brownies, chewy brownies, ube dessert, Filipino dessert, white chocolate brownies, ube halaya recipes
