Ube Brownies Purple Yam (Print Version)
Rich fudgy brownies swirled with vibrant purple ube and semi-sweet chocolate for a stunning Filipino Fusion dessert.
# What You Need:
→ Ube Mixture
01 - 1 cup ube halaya (purple yam jam)
02 - 1/2 cup unsalted butter, melted
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
→ Brownie Base
06 - 1/2 cup all-purpose flour
07 - 1/4 tsp salt
08 - 1/4 tsp baking powder
→ Chocolate Swirl
09 - 3 oz semi-sweet chocolate, melted
10 - 2 tbsp unsalted butter
# How to Prepare:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large bowl, whisk together melted butter, sugar, and ube halaya until completely smooth and uniform.
03 - Add eggs and vanilla extract to the ube mixture, whisking until fully incorporated and the batter is glossy.
04 - In a separate bowl, sift together flour, salt, and baking powder to aerate and remove lumps.
05 - Gently fold the dry ingredients into the ube mixture using a spatula, mixing until just combined. Do not overmix.
06 - In a microwave-safe bowl, melt chocolate with 2 tablespoons butter in 30-second intervals, stirring between each until smooth.
07 - Spread ube batter evenly in the prepared pan. Dollop melted chocolate mixture across the surface, then use a skewer or knife to create a marbled swirl pattern.
08 - Bake for 32-36 minutes until a toothpick inserted into the center comes out with a few moist crumbs attached.
09 - Allow brownies to cool completely in the pan before lifting out by the parchment paper and slicing into squares.
# Expert Advice:
01 -
- The stunning marbled purple and chocolate swirl looks like you spent hours on it when it takes minutes
- That unique ube flavor people keep asking about at potlucks and bake sales
- Fudgy texture that stays moist for days, assuming they last that long
02 -
- The toothpick test is tricky with ube brownies because the purple batter can look underdone when it is actually perfect. Look for moist crumbs, not raw batter.
- These keep beautifully at room temperature for three days or in the refrigerator for a week, though they rarely last that long in my house.
03 -
- Room temperature ingredients prevent the melted chocolate from seizing when you add it to the batter and ensure everything incorporates smoothly.
- Line your pan with parchment paper in both directions for easy removal, or these will stick and you will lose those beautiful edges.