Ube brownies are a delightful twist on the classic dessert, featuring a vibrant purple hue that immediately grabs attention. The rich, nutty flavor of ube, paired with the creamy sweetness of white chocolate, creates a dessert that’s as visually stunning as it is indulgent. Perfect for any celebration or casual treat, these brownies are a true crowd-pleaser that blend unique flavors with a fudgy texture.
Ingredients Overview
The success of this recipe lies in the harmony of its key ingredients, each contributing to the rich flavor and luxurious texture of the brownies.
Ube halaya jam is the cornerstone of this recipe, delivering its unmistakable earthy sweetness and deep purple color. Ube extract amplifies these flavors while intensifying the striking purple hue. White chocolate, both melted and in chunks, provides creamy richness and a hint of vanilla-like undertones that complement the ube beautifully. The butter and eggs lend the batter its velvety texture, while the all-purpose flour ensures structure without compromising moisture.
For added flair, purple sweet potato powder can be dusted on top, adding a touch of sophistication and enhancing the visual appeal. If ube halaya is unavailable, sweet potato or taro-based alternatives can be substituted to achieve a similar texture and flavor profile.
Step-by-Step Preparation
Preparation is key to ensuring the best results, so setting up your workspace efficiently can make a significant difference. Begin by lining an 8-inch square baking tin with parchment paper, leaving overhangs on the sides for easy removal. Preheat the oven to 180°C (355°F), allowing it to reach a consistent temperature for even baking. Accurate measurement of all ingredients, especially the ube extract and flour, will ensure balanced flavor and a tender crumb.
Creating the batter is a process of layers. First, melt the butter and white chocolate until smooth and glossy. Ensure the mixture cools slightly before incorporating it into the batter to avoid curdling the eggs. Separately, whisk together the ube halaya, sugar, eggs, and ube extract until smooth, ensuring no lumps remain. Gradually combine the chocolate mixture with the ube base, whisking gently to maintain a silky consistency. Finally, sift the flour over the batter and fold it in carefully, ensuring a homogenous mix without overworking it.
The batter should be evenly spread into the prepared pan, reaching all corners. Bake for 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Overbaking can dry out the brownies, so closely monitor the baking time.
Crafting the Icing Drizzle
Creating the perfect drizzle requires balancing texture and flavor. Mix powdered sugar with milk and vanilla extract until a smooth, lump-free consistency is achieved. If you’re aiming for a vibrant finish, add purple food coloring sparingly until you achieve the desired shade. The drizzle should be thin enough to flow gracefully but thick enough to hold its form on the brownies.
When applying the drizzle, use a spoon or piping bag to create delicate streaks across the cooled brownies, enhancing their aesthetic appeal. For additional texture, consider sprinkling crushed nuts or edible glitter over the icing for a festive touch.
Recipe Tips
How to Achieve the Perfect Texture:
For moist and chewy brownies, avoid overmixing the batter once the flour is added. Fold gently to incorporate.
Storing and Reheating:
Store brownies in an airtight container at room temperature for up to three days. For a warm treat, microwave individual squares for 10 seconds.
Customizing Your Brownies:
Add-ins like chopped macadamia nuts, shredded coconut, or dark chocolate chips can elevate the flavor and introduce interesting textures.
What to Serve With This Recipe
These decadent brownies pair beautifully with a variety of accompaniments. For beverages, consider serving them with a steaming cup of green tea, a rich latte, or even cold milk to balance their sweetness.
As toppings, whipped cream adds lightness, while a scoop of vanilla ice cream provides a delightful contrast to the fudgy texture. For added indulgence, drizzle caramel or chocolate sauce on top before serving.
Frequently Asked Questions
Can I Use a Different Type of Chocolate?
While white chocolate is ideal for its creamy flavor, milk or dark chocolate can be used for a more robust taste. However, the overall sweetness and visual appeal may differ.
What if I Don’t Have Ube Halaya?
A sweet potato or taro-based jam can be used as a substitute. Alternatively, you can make a homemade ube halaya using frozen or powdered ube.
How Do I Store Leftovers?
Wrap individual pieces in plastic wrap or store them in an airtight container. For longer storage, freeze the brownies for up to two months and thaw at room temperature before serving.
Presentation and Serving Suggestions
For an elegant presentation, use a sharp knife to cut the brownies into even squares, wiping the blade clean between cuts for neat edges. Add a final dusting of purple sweet potato powder or edible gold dust for a touch of luxury. Arrange the brownies on a platter with contrasting elements like fresh berries or a dollop of whipped cream to create a visually appealing display.
Ube brownies are a delectable treat that combines stunning visuals with irresistible flavors. Their rich, nutty sweetness and vibrant color make them a standout dessert for any occasion. Whether you’re impressing guests or enjoying a quiet moment of indulgence, these brownies promise satisfaction with every bite. Give this recipe a try, and experience the magic of ube in your kitchen!
Ingredients
115g Ube halaya jam (½ cup)
2 large eggs
1 tsp Ube extract
100g White sugar (½ cup)
½ tsp Salt
120g Unsalted butter (½ cup)
225g White chocolate, roughly chopped (8 oz)
150g All-purpose flour (1 ¼ cup)
100g White chocolate chunks (3.5 oz)
Purple sweet potato powder, optional
For the Icing Drizzle:
1 cup Powdered sugar
2 tablespoons Milk (adjust for consistency)
1 teaspoon Vanilla extract
Purple food coloring (optional, for a vibrant drizzle)
Instructions
Preheat your oven to 180°C (355°F) and prepare an 8-inch square baking tin by lining it with parchment paper, ensuring the edges extend over the sides for easy removal.
In a heatproof bowl, combine the butter and white chocolate, and gently melt them using a double boiler or microwave. Stir frequently until you achieve a smooth, glossy mixture. Set aside to cool slightly.
In a large mixing bowl, whisk together the ube halaya jam, eggs, ube extract, sugar, and salt. Beat until the mixture is smooth and well-combined, creating a rich and vibrant base.
Gradually pour the cooled butter and chocolate mixture into the ube mixture, whisking constantly to incorporate the two without curdling. Ensure the batter becomes silky and uniform.
Sift the all-purpose flour over the wet ingredients and gently fold the mixture until just combined. Avoid overmixing to maintain a tender crumb.
Scatter the white chocolate chunks into the batter, folding gently to distribute them evenly.
Pour the batter into the prepared baking pan, spreading it evenly into the corners with a spatula. Bake for approximately 30 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs clinging to it.
Allow the brownies to cool completely in the pan before dusting with purple sweet potato powder, if desired, for a pop of color and flavor.
Make the Icing Drizzle:
In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth and free of lumps. If a vivid purple hue is preferred, add a drop or two of purple food coloring and stir until evenly blended. Adjust the consistency by adding more milk for a thinner drizzle or more powdered sugar for a thicker one.
Drizzle the icing artfully over the cooled brownies, allowing it to cascade naturally for a decorative finish. Slice and serve.
Ube Brownies Recipe
Ingredients
- 115 g Ube halaya jam ½ cup
- 2 large eggs
- 1 tsp Ube extract
- 100 g White sugar ½ cup
- ½ tsp Salt
- 120 g Unsalted butter ½ cup
- 225 g White chocolate roughly chopped (8 oz)
- 150 g All-purpose flour 1 ¼ cup
- 100 g White chocolate chunks 3.5 oz
- Purple sweet potato powder optional
For the Icing Drizzle:
- 1 cup Powdered sugar
- 2 tablespoons Milk adjust for consistency
- 1 teaspoon Vanilla extract
- Purple food coloring optional, for a vibrant drizzle
Instructions
- Preheat your oven to 180°C (355°F) and prepare an 8-inch square baking tin by lining it with parchment paper, ensuring the edges extend over the sides for easy removal.
- In a heatproof bowl, combine the butter and white chocolate, and gently melt them using a double boiler or microwave. Stir frequently until you achieve a smooth, glossy mixture. Set aside to cool slightly.
- In a large mixing bowl, whisk together the ube halaya jam, eggs, ube extract, sugar, and salt. Beat until the mixture is smooth and well-combined, creating a rich and vibrant base.
- Gradually pour the cooled butter and chocolate mixture into the ube mixture, whisking constantly to incorporate the two without curdling. Ensure the batter becomes silky and uniform.
- Sift the all-purpose flour over the wet ingredients and gently fold the mixture until just combined. Avoid overmixing to maintain a tender crumb.
- Scatter the white chocolate chunks into the batter, folding gently to distribute them evenly.
- Pour the batter into the prepared baking pan, spreading it evenly into the corners with a spatula. Bake for approximately 30 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs clinging to it.
- Allow the brownies to cool completely in the pan before dusting with purple sweet potato powder, if desired, for a pop of color and flavor.
Make the Icing Drizzle:
- In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth and free of lumps. If a vivid purple hue is preferred, add a drop or two of purple food coloring and stir until evenly blended. Adjust the consistency by adding more milk for a thinner drizzle or more powdered sugar for a thicker one.
- Drizzle the icing artfully over the cooled brownies, allowing it to cascade naturally for a decorative finish. Slice and serve.
