Ube Fudge Brownies

rich, dense, fudge ube brownies layered on top of one another.

No ratings yet

This brownie recipe does not contain traditional chocolate, but you'd never guess it from their perfectly fudge chew! These super rich and dense ube brownies combine ube halaya and white chocolate in one sweet decadent bite.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American, Filipino

Servings:

Author: Maryanne Cabrera

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

Best enjoyed within three days of baking. Store leftovers in an airtight covered container. Keep in a cool, dim place away from heat or direct sunlight.

Ingredients:

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