Ube Brownies – Organically Addison
Ube Brownies are kinda like the sweet obsession you never knew you needed until you taste that first bite. I don’t know about you, but sometimes chocolate brownies just aren’t exciting enough. Ever found yourself craving something vibrant and just way out there in the dessert world? Seriously, Ube Brownies fit that bill. Honestly,
I first stumbled on them trying to shake up the usual baking routine (and because, let’s be real, my Instagram was full of bright purple bakes). If you’ve ever been curious about making something totally different, stick around. While you’re here, check out more good stuff like these fun flavor experiments in my [chocolate desserts roundup] (internal link here if there was an available URL).
What is ube?
Alright, story time. My introduction to ube was pretty haphazard – at a Filipino bakery with a friend who insisted I try this crazy-purple jam on my toast. Turns out, ube is a purple yam from the Philippines, and wow, it’s a whole vibe.
It’s not a regular sweet potato. Ube has this mellow, nutty, slightly floral thing going on. Not too earthy. Not too sweet, either. You’ll see it in everything from ice cream to cakes to—you guessed it—Ube Brownies.
People sometimes confuse ube with taro, but I promise, they’re different. Ube has that deep color, almost like grape jelly, and the prettiest swirl when you put it in a batter. You can get ube as a jam (called ube halaya) or as an extract, or if you’re feeling committed, the fresh root—right from an Asian market.
What does ube taste like?
The best way I can describe it? Like vanilla, white chocolate, and pistachio got together at a party, but somehow made it better. Ube Brownies deliver a subtle sweetness with slight nuttiness—nothing overpowering. Like, it’s creamy but light? You take a bite, and it’s like oh, hello… why aren’t ALL brownies like this?
Sometimes folks say there’s coconut in there, but that’s usually because recipes double up and add coconut milk or flakes for, you know, good measure. I can say I’ll never go back to plain brownies after getting hooked on ube.
You get that classic fudgy texture, but a way more interesting flavor. If anything, the color just makes you want to eat with your eyes first.
“Everyone at the potluck asked what makes these brownies purple. I told them it’s a Filipino thing and now I’m the ‘ube friend’ in my group! Trust me, your dessert table won’t be the same.”
— Happy home baker
How to make ube brownies
Okay, don’t bail on me now. Making Ube Brownies is easier than you think. Basically, you’ll use ube halaya or ube extract, butter (honestly, use real butter—skip the margarine for this), sugar, eggs, flour, and a pinch of salt. Some recipes throw in white chocolate chips or coconut milk, if you want to go all-in.
First: Melt the butter. Then, toss in the sugar and blend it up until it’s creamy. Crack in the eggs one by one. Next, add your ube. If you want that wow-factor color, put in some ube extract along with the jam. Stir gently—don’t overmix, nobody likes tough brownies.
Mix your dry stuff in a different bowl (that’s how my grandma insists), then fold it into the wet stuff. No need for fancy mixers; a spatula works. Pour into a lined pan. Bake until the top looks set and edges look kinda crispy. It takes less time than regular brownies, so don’t wander too far.
Here’s my advice: Don’t panic if the batter’s not super purple before it bakes. Trust the process. Dig in once they cool—if you can wait that long.
Tips for making the best ube brownies
So, after way too many batches (one even turned out looking like purple scrambled eggs), I learned a few tricks:
- Use ube extract for bolder color and flavor. Honestly, more is more here.
- Don’t overbake—if it feels firm on top but a toothpick comes out a little sticky, you nailed it.
- Let ‘em cool before you cut. I always rush this and, yeah, regret it because they get a bit messy.
- White chocolate chips give them that “five-star restaurant” level sweetness—toss some in if you’re feeling fancy.
These little hacks will get you that perfect fudgy texture. Your friends will think you ordered these from some legendary Filipino bakery downtown.
Ingredients and Substitutions
You don’t need specialty stuff for Ube Brownies, I promise. Most of the ingredients are basic pantry things:
- Unsalted butter (substitute: coconut oil if you want that extra tropical twist)
- Granulated sugar (brown sugar gives a chewier bite, just saying)
- Eggs
- Flour
- Ube halaya or ube extract (extract brings the color, halaya brings the flavor)
- White chocolate chips (optional but, c’mon, do it)
- Pinch of salt
- Coconut milk (if you want a softer, fluffier crumb)
If you need to go gluten-free, swap in your favorite GF baking blend. Dairy-free? Plant butter works, although honestly, nothing beats real butter’s richness. Play around to fit your style.
Common Questions
How do I store Ube Brownies?
Simple. Airtight container, room temp for a couple days. If you want them super fudgy, toss in the fridge.
Can I use fresh ube instead of extract or halaya?
Yep—but it takes more work. Peel, boil, mash it up super smooth. Maybe strain, too. Otherwise, jarred or bottled versions are way easier.
Where can I buy ube halaya or ube extract?
Any good Asian grocery store has it, or shop online. I buy backups—stuff runs out quick, at least in my town.
Can I freeze these brownies?
Absolutely. Double wrap in plastic, toss in freezer bag. Thaw on the counter, don’t microwave or they get weird.
Will these taste like regular brownies?
Nope. In my opinion, Ube Brownies are even better. Not sorry about it.
Wrapping Up
Ube Brownies are honestly the most fun I’ve had with a baking pan. Don’t be afraid of the color—embrace it. They’re super easy, look wild, and taste even better than how dreamy they look on Pinterest. For an awesome, detailed baking process, I like browsing resources like this Ube Brownies Recipe.
Trust yourself, bake a batch, and don’t forget to let me know how it goes. Your kitchen’s about to get a whole lot more colorful.
Ube Brownies
Ube Brownies are a vibrant twist on traditional brownies, combining the unique flavor of ube, a purple yam from the Philippines, with classic fudgy texture for a delightful dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter (or coconut oil)
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour (or gluten-free blend)
- 1/2 cup ube halaya or ube extract
- 1/2 cup white chocolate chips (optional)
- Pinch of salt
- 1/4 cup coconut milk (optional)
Instructions
- Melt the butter in a pan.
- Add the sugar and blend until creamy.
- Crack in the eggs one by one, mixing well.
- Add ube halaya and ube extract, stir gently to combine.
- In a separate bowl, mix the dry ingredients.
- Fold the dry mixture into the wet mixture until just combined.
- Pour the mixture into a lined baking pan.
- Bake until the top is set and edges are crispy, about 25-30 minutes.
- Let cool before cutting into squares.
Notes
For richer flavor, consider adding white chocolate chips. Ensure you don’t overbake—brownies should feel slightly sticky when tested with a toothpick.
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Ube Brownies
Ingredients
Method
- Melt the butter in a pan.
- Add the sugar and blend until creamy.
- Crack in the eggs one by one, mixing well.
- Add ube halaya and ube extract, stir gently to combine.
- In a separate bowl, mix the dry ingredients.
- Fold the dry mixture into the wet mixture until just combined.
- Pour the mixture into a lined baking pan.
- Bake until the top is set and edges are crispy, about 25-30 minutes.
- Let cool before cutting into squares.
