Ube Brownies

Rich, fudgy and richly purple ube brownies made with browned butter, white chocolate, ube halaya and ube extract is the best ube dessert you won’t want to miss out on.

Course Dessert, Snack

Cuisine Asian Fusion, Filipino

Keyword ube bars, ube bars recipe, ube brownies, ube brownies recipe, ube dessert, ube dessert recipe, ube recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 328kcal

Author Megan

Equipment

Ingredients

10 tablespoons (120 g) unsalted butter
½ cup (112 oz) white chocolate chips
¼ cup (72 g) ube halaya jam
3 large eggs room temperature
1 teaspoon (8 g) ube extract
½ teaspoon (4 g) vanilla extract
¼ cup (55 g) granulated sugar
¾ cup (150 g) light brown sugar packed
¾ cup (104 g) all-purpose flour
¾ teaspoon (3 g) salt

Instructions

Prepare the oven and baking pan. Place the rack in the center of the oven and preheat to 350°F. Lightly grease an 8x8 inch square pan with oil and line it with parchment paper.
Brown the butter. In a small saucepan, melt the butter over medium-low heat mixing frequently with a spatula until melted. Make sure to scrape the bottom and sides for even browning. The butter will foam up a bit then subside and amber brown specs will appear with a nutty aroma. Once you see the brown bits, remove from the heat to slightly cool.
Melt the white chocolate. Pour the browned butter over the white chocolate let it sit for a minute and then stir until the chocolate is melted. Set aside to lightly cool.
Beat the ube halaya, eggs, ube extract, vanilla extract, and sugars. In a stand mixer with the whisk attachment, beat the ube halaya, eggs, ube extract, vanilla extract, sugar, and brown sugar on medium speed until fluffy and light purple in color. About 5-7 minutes.
Add the butter mixture. Then add the butter mixture and use a rubber spatula to fold until combined.
Add the flour and salt. Lastly, add the flour and salt and fold the mixture until no streaks of flour remain.
Pour and bake. Pour the batter into the prepared baking pan and bake for about 25-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. The ube brownies are done when the edge is set.
Chill and serve. Remove and chill to room temperature before slicing and serving. Enjoy!

Notes

Measure your dry ingredients with a scale. The most accurate method of measuring this ube bars recipe is with a scale. If you don't have a scale, fluff your flour with a spoon, carefully drop it into your measuring cup and level it off. Do NOT pack the flour into the measuring cup.
Carefully watch the butter. The butter will froth up and become extra bubbly and then quickly brown. Continuously stir the butter and carefully watch the butter. Remove from heat immediately once you see amber brown bits on the bottom of the saucepan.
Beat the eggs and sugar until thick and frothy. The act of beating the eggs and sugar incorporates air into the ube dessert making them lighter and not overly dense.
Make sure the butter and white chocolate is cooled before mixing. If you add hot butter and white chocolate to the eggs it may curdle the eggs and create scrambled eggs. Make sure the butter and white chocolate is cooled to room temperature before mixing.
Bake until a toothpick inserted doesn’t come out clean. When you insert the toothpick, it shouldn’t be wet, but it should have a few moist crumbs stuck to it.
Chill the ube bars completely before slicing. Since this recipe yields an ultra fudgy ube brownie, you will only get clean cuts if the brownie is completely cooled.
Storage Instructions: You can store these fudgy ube bars in an airtight container in the refrigerator for up to 1 week. They can be also stored on the counter for 2-3 days at room temperature.

Nutrition