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Vibrant purple ube bake with a glossy top

Ube Brownies

Fudgy, chewy purple yam brownies made with ube halaya, ube extract and white chocolate — vibrant, moist and completely irresistible.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 45 minutes
Servings: 9 brownies
Cuisine: Filipino-American
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter melted
  • 1 cup white chocolate chips divided
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • ½ cup ube halaya purple yam jam
  • 2 teaspoons ube extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons toasted coconut or extra white chocolate chips for the top (optional)

Method
 

  1. Heat the oven to 350°F (175°C) and line an 8x8-inch pan with parchment.
  2. Melt the butter with half the white chocolate chips; cool slightly.
  3. Whisk the sugar and eggs until pale and glossy, about 1 minute.
  4. Whisk in the butter mixture, then the ube halaya and ube extract.
  5. Fold in the flour, baking powder and salt just until combined.
  6. Fold in the remaining white chocolate chips.
  7. Spread into the pan and scatter the coconut or extra chips on top, if using.
  8. Bake 25 to 30 minutes, until the edges are set and the center barely jiggles; cool completely before slicing.

Notes

Cool the brownies completely for the fudgiest texture and cleanest cuts.
A toothpick should come out with moist crumbs, not wet batter.
Store at room temperature up to 3 days or freeze up to 2 months.
Ube halaya and extract are available at Filipino and Asian grocery stores.