These rich and dense ube fudge brownies blend together velvety ube halaya with cream white chocolate to create a super indulgent sweet treat!
Which team are you on: fudge brownies or cake brownies? Or, are you like me, and enjoy all brownies?!
Fudge brownies are known for their dense, moist texture and rich chocolate flavor. While cake brownies are lighter and airier with a crumb structure reminiscent of chocolate cake.
These ube brownies are sure to satisfy fudge brownie fans. Although this recipe does not contain traditional chocolate, you’d never guess it from their perfectly fudge bite!
Ingredients
Fudge brownies have a higher fat-to-flour ratio compared to cake brownies. This results in their gooey chewy texture.
There are three key ingredients for this recipe: white chocolate, ube halaya, and ube extract.
Traditional chocolate (milk, semi-sweet or dark versions) has a robust flavor that can easily overshadow ube. This ube brownie recipe is made with high quality white chocolate. Choose a white chocolate bar that lists cocoa butter among the first three ingredients. Stay away from white chocolate “baking chips” which have stabilizers that prevent it from properly melting.
Ube halaya is a sweet, creamy jam made from ube (Filipino purple jam), coconut milk, and sugar. Easily find jars of ube halaya at Filipino supermarkets or large Asian grocery chains. You may also make ube halaya from scratch using dried ube powder.
Ube extract is an important ingredient. It provides that iconic ube flavor and color. There are two main brands of ube extract that you can easily find online and in stores. I prefer this Butterfly brand (available at Amazon or Asian supermarkets). It is is more concentrated in flavor and color than the McCormick brand.
Variations
This recipe is for dense rich ube fudge brownies. If you prefer a lighter brownie, try this cake-like ube brownie recipe shared on The Little Epicurean. The cake brownies contain baking powder and use more flour to create a fluffier, tender bite.
Try butter mochi for an even chewier version! It’s similar to bibingka. Ube butter mochi is a gluten-free dessert made with mochiko flour, coconut milk, and butter. This chocolate butter mochi with peanut butter frosting is a family favorite!
Step-by-Step
Serving Suggestions
When it comes to brownies (or any baked good made with melted chocolate), it is always better to err on the side of under-baked versus over-baked. The residual heat of the baking pan will continue to cook the brownies out of the oven.
There’s nothing messier than slicing into hot brownies! Practice patience. Allow the ube brownies to cool to room temperature before slicing. Use a sharp knife to slice and portion out brownies. Wipe the knife blade clean between slices to ensure neat cuts.
Enjoy ube fudge brownies within three days of baking. They will stale overtime. Store leftovers in an airtight container in a cool, dim place away from direct sunlight.
Pair these brownies with a strong cold brew coffee or a delightful sea salt foam coffee. Even better, sweeten it even more with a scoop of ice cream!
More Ube Recipes
Ube Fudge Brownies
Ingredients
- 4 oz high quality white chocolate*, (113 g)
- ¾ cup unsalted butter, (170 g), sliced or cut into small chunks
- 1 cup granulated sugar, (200 g)
- ½ cup ube halaya, (152 g)
- 2 teaspoons ube extract*
- ½ teaspoon pure vanilla extract
- ½ teaspoon coconut extract, optional*
- 2 large eggs
- ¾ cup all-purpose flour, (100 g)
- ¾ teaspoon kosher salt
Instructions
- Preheat oven to 350℉. Line 8-inch square baking pan with parchment paper, leaving an overhang on all four sides of pan. Set aside.
- Fill a medium pot with about 2-inches of water. Bring to a simmer. In a large bowl, combine white chocolate and butter. Set bowl over pot of simmering water. Make sure bowl does not touch the water. Melt ingredients together.
- Remove bowl from heat. Mix in sugar and ube hayala. Whisk in ube extract, vanilla extract, and optional coconut extract.
- Whisk in eggs one at a time until well incorporated.
- In a small bowl, combine flour and salt. Fold flour mixture into wet ingredients. Be careful not to over-mix.
- Pour batter into prepared baking pan. Bake for 25-39 minutes until just set (until center no long jiggles). Cool in pan for about 30 minutes. Unmold and cool further on wire rack.
- Use parchment overhang as handles to lift brownies out of the pan. Use a sharp knife to slice and portion out brownies. Wipe knife blade clean between slices to ensure neat cuts.
Notes
- White Chocolate: recommend high quality brands like Lindt or Ghirardelli. Use white chocolate bars that list cocoa butter among the first three ingredients. Stay away from white chocolate baking chips which have stabilizers that prevent it from properly melting.
- I prefer Butterfly brand ube extract. It is more concentrated in flavor and color compared to the McCormick brand.
- Coconut extract is optional. A little goes a long way. It helps to heighten the flavors of the ube.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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