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Chewy and Fudgy Ube Brownies Recipe

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★★★★★

4.7 from 111 reviews

These chewy and fudgy ube brownies combine the vibrant purple hue and unique flavor of ube halaya jam with rich white chocolate and butter, creating an indulgent treat perfect for any dessert lover looking to enjoy a twist on classic brownies.

Ingredients

Scale

Butter and Chocolate

  • 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

Wet Ingredients

  • ½ cup (4 ounces or 113 grams) ube halaya jam
  • 1 large egg, at room temperature
  • 2 teaspoons ube extract

Sugars

  • 1 cup (7 ounces or 198 grams) granulated sugar
  • ¼ cup tightly packed (1.75 ounces or 50 grams) light brown sugar

Dry Ingredients

  • 1 ½ cups (6.75 ounces or 191 grams) all-purpose flour
  • 1 teaspoon kosher salt

Instructions

  1. Prep the oven and baking pan: Position a rack in the center of the oven and preheat to 350°F. Lightly spray an 8-inch square pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on each side. Spray the parchment paper as well.
  2. Melt the butter and white chocolate: Using a double boiler or a heatproof bowl set over simmering water, combine the butter and white chocolate. Stir occasionally until melted and smooth, about 5 minutes. Remove from heat and let cool slightly on a wire rack.
  3. Whisk wet ingredients and sugars: In a large bowl, whisk together the ube halaya jam, room temperature egg, and ube extract until combined. Gradually whisk in the granulated sugar and light brown sugar one at a time. Slowly pour in the cooled butter and white chocolate mixture while whisking continuously until fully incorporated.
  4. Mix in dry ingredients: Sprinkle the all-purpose flour and kosher salt evenly over the batter. Using a rubber spatula, gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  5. Assemble the brownies: Pour the batter into the prepared pan. Use an offset spatula to spread evenly and smooth the surface.
  6. Bake the brownies: Bake in the preheated oven for 30 minutes, or until a skewer inserted in the center comes out with a few moist crumbs attached. Remove and allow to cool completely on a wire rack.
  7. Serve and store: Use the parchment overhang to lift the brownies out of the pan onto a cutting board. Cut into 2-inch squares. Store in an airtight container at room temperature for up to 3 days.

Notes

  • Allow the butter and white chocolate mixture to cool slightly before adding to the egg mixture to prevent cooking the egg prematurely.
  • Do not overmix the batter once the flour is added to maintain a chewy texture.
  • Ube halaya jam and ube extract can be found at Asian grocery stores or online.
  • Ensure the egg is at room temperature for better incorporation and texture.
  • Use parchment paper with overhang for easy removal of brownies from the pan.

Keywords: ube brownies, fudgy brownies, chewy brownies, Filipino dessert, white chocolate brownies, ube halaya, purple yam dessert

Find it online: https://flavorsbymaya.com/chewy-and-fudgy-ube-brownies-recipe/