Description

These chewy and fudgy ube brownies combine the vibrant flavor of ube halaya with rich white chocolate and a tender crumb. Perfectly moist and dense, they feature a delightful purple hue and a unique twist on classic brownies that will satisfy any sweet tooth and make a stunning dessert centerpiece.

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 to 350°F. Lightly spray an 8-inch square pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the sides, then spray the parchment paper as well.
Melt the butter and white chocolate: Place the butter and white chocolate in a double boiler or heatproof bowl over simmering water. Stir gently with a heatproof rubber spatula until fully melted and combined, about 5 minutes. Remove from heat and allow to cool slightly.
Whisk ube jam, egg, and extract: In a large bowl, whisk together the ube halaya jam, egg, and ube extract until smooth and combined.
Add sugars and chocolate mixture: Gradually whisk in the granulated and light brown sugars one at a time. Slowly pour in the slightly cooled melted chocolate and butter mixture while whisking continuously until the batter is smooth.
Mix in dry ingredients: Scrape the sides and bottom of the bowl with a rubber spatula. Sprinkle the flour and kosher salt evenly over the batter and gently fold by hand until just combined, avoiding overmixing.
Pour and smooth batter: Transfer the batter to the prepared pan, spreading it evenly with an offset spatula to create a smooth top.
Bake the brownies: Bake for 30 minutes or until a skewer inserted in the center comes out with a few moist crumbs attached. Once baked, cool brownies completely on a wire rack.
Serve and store: Use the parchment overhang to lift the brownies from the pan onto a cutting board. Slice into 2-inch squares and serve. Store in an airtight container at room temperature for up to 3 days.

Notes

Use room temperature egg to ensure better mixing and texture.
Do not overmix the batter once flour is added to keep the brownies tender.
Double boiler melting prevents white chocolate from burning.
Ube extract intensifies the purple color and flavor; adjust quantity to taste.
Brownies can be refrigerated for up to 5 days; bring to room temperature before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Filipino-American fusion

Nutrition

Serving Size: 1 brownie (approximately 2-inch square)
Calories: 220 kcal
Sugar: 20 g
Sodium: 120 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 40 mg

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