Ube brownies are a vibrant Filipino-inspired twist on the classic chocolate brownie, swapping cocoa for the sweet, nutty flavor of purple yam. The result is a fudgy, chewy, and visually stunning dessert with a beautiful natural purple hue that comes from ube halaya (mashed purple yam) and ube extract. This recipe works because it uses the same reliable brownie technique—melting butter and sugar together—while incorporating ube’s unique flavor and color for a truly memorable treat.
Ingredients
- 1 cup (226 g) unsalted butter, plus more for greasing
- 1 ½ cups (300 g) granulated sugar
- ¾ cup (75 g) Dutch-processed cocoa powder (see Tips)
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 g) ube halaya (purple yam jam)
- 1 teaspoon ube extract
- ¾ cup (95 g) all-purpose flour
- ½ cup (85 g) white chocolate chips (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang on two sides for easy lifting. Lightly grease the parchment and the exposed pan sides with butter.
- In a medium saucepan over low heat, melt the 1 cup (226 g) of butter completely. Remove the pan from the heat and let it cool for 2-3 minutes, just until it’s no longer steaming.
- Whisk the granulated sugar, Dutch-processed cocoa powder, and salt into the warm melted butter until fully combined and smooth. The mixture will look like a thick paste.
- Add the 2 whole eggs and the 1 egg yolk one at a time, whisking vigorously after each addition until the batter is glossy and well incorporated. Whisk in the vanilla extract.
- Add the ube halaya and ube extract to the batter. Whisk until the ube is completely mixed in and the batter is a uniform purple color.
- Gently fold the all-purpose flour into the wet ingredients with a rubber spatula. Mix only until there are no visible streaks of flour. Do not overmix.
- Pour the batter into the prepared baking pan and spread it into an even layer. If using, sprinkle the white chocolate chips evenly over the top.
- Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter). The edges will look set and slightly pulled away from the pan.
- Remove the pan from the oven and place it on a wire rack to cool completely in the pan, about 1 hour. Once cool, use the parchment paper overhang to lift the entire brownie block out onto a cutting board. Slice into 16 squares and serve.
Tips
- Ube Halaya Substitute: If you cannot find ube halaya, you can use an equal amount of mashed purple sweet potato mixed with 2 tablespoons of sweetened condensed milk. This will change the flavor slightly, making it less nutty and more earthy, but it will still be delicious and purple.
- Don’t Overbake: The key to fudgy brownies is pulling them out of the oven while the center is still slightly underdone. A toothpick test with moist crumbs is your best indicator. Overbaking will result in a dry, cakey texture.
- Room Temperature Eggs: Using room-temperature eggs helps them emulsify into the warm butter-sugar mixture more easily, creating a shiny, crackly top crust on the brownies. If you forget to take them out, place them in a bowl of warm water for 5 minutes.
- Storage: Store leftover brownies in an airtight container at room temperature for up to 4 days. They also freeze exceptionally well; see the Storage and Reheating section for details.
Serving Suggestions
These ube brownies are delicious on their own, but they are even better served warm with a scoop of vanilla or coconut ice cream. A drizzle of ube glaze (made with powdered sugar, milk, and a drop of ube extract) adds an extra pop of color and flavor. For a Filipino-inspired dessert plate, serve them alongside a scoop of ube ice cream and a sprinkle of toasted coconut flakes.
Variations
- Ube Cheesecake Brownies: Before baking, dollop 4 oz (113 g) of softened cream cheese mixed with ¼ cup (50 g) sugar and 1 egg on top of the brownie batter. Swirl it with a knife for a marbled effect.
- Chocolate Chip Ube Brownies: Fold ½ cup (85 g) of semi-sweet chocolate chips into the batter along with the flour for a double-chocolate twist.
- Gluten-Free Ube Brownies: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but the flavor will remain excellent.
- Ube Blondies: For a lighter version, omit the cocoa powder entirely and increase the flour to 1 cup (125 g). This will create a chewy, golden-brown ube blondie that highlights the ube flavor even more.
Storage and Reheating
Store the brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap the uncut block of brownies tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. To thaw, leave them at room temperature for about 2 hours. To reheat individual brownies, place them on a microwave-safe plate and heat in 10-second intervals until just warm, about 20-30 seconds. You can also reheat them in a 300°F (150°C) oven for 5-7 minutes for a crispier exterior.
Frequently Asked Questions
What is ube extract and where can I find it? Ube extract is a concentrated flavoring made from purple yam. It is typically sold in small bottles in Asian grocery stores or online. It provides the distinct ube flavor and a vibrant purple color. If you can’t find it, you can use more ube halaya and a drop of purple food coloring, but the flavor will be less intense.
Can I use natural cocoa powder instead of Dutch-processed? Yes, you can, but the texture may be slightly different. Dutch-processed cocoa is less acidic, which results in a more fudgy brownie. If you use natural cocoa powder, the brownies will be a bit more cakey and might have a slightly tangier flavor.
Why are my brownies dry? The most common reason is overbaking. Start checking for doneness at the 28-minute mark. Another reason could be overmixing the batter once the flour is added, which develops gluten and makes the brownies tough. Mix until just combined.
Can I make this recipe in a different pan size? Yes, you can use a 9×9-inch (23×23 cm) pan, but the brownies will be thinner and will bake faster, so start checking around 22-25 minutes. If you use a 9×13-inch (23×33 cm) pan, the brownies will be quite thin and will bake in about 20 minutes.
Is ube the same as taro? No, they are different roots. Ube is a purple yam with a sweet, nutty flavor, while taro is a more neutral-tasting root that is usually purple-grey when cooked. They are not interchangeable in this recipe.
Can I skip the ube halaya and just use extract? You can, but the brownies will be less moist and have a less complex flavor. The ube halaya adds moisture and a denser texture. If you only use extract, you may need to add 2-3 tablespoons of milk to the batter to compensate for the lost moisture.
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