Easy Ube Brownies

Get ready to savor a delightful twist on classic brownies with these gluten-free ube brownie delights!

Our recipe combines the rich, earthy sweetness of purple yam (ube) with the indulgent goodness of chocolate, creating a unique and irresistible treat. Perfect for those following a gluten-free diet or anyone looking to explore new flavors, these ube brownies are sure to become a new favorite.

Prepare to be amazed by their velvety texture, vibrant color, and the delicious fusion of Filipino and Western dessert traditions in every bite!

Ingredients:

Dry Ingredients:

• 1 cup gluten-free all-purpose flour
• ½ tsp baking powder

Wet Ingredients:

• ½ cup (1 stick) unsalted butter
• ½ cup white chocolate, melted
• ½ cup ube jam
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

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Instructions:

1. Preheat & Prepare:
   
   • Preheat oven to 350°F (175°C).
   • Line an 8x8-inch baking pan with parchment paper and lightly grease it.
2. Combine Wet ingredients
   • In a microwave-safe bowl, melt the butter. 
   • Add melted white chocolate, butter, and ube yam in a large bowl and mix until well combined.
   • Add sugar, eggs, and vanilla extract and keep beating until smooth.
3. Combine Dry & Wet Ingredients:
   
   • Gradually fold the dry ingredients (flour and baking powder) into the wet mixture until just combined.
4. Bake:
   
   • Pour the batter into the prepared baking pan. Smooth the top with a spatula.
   • Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Notes

• For a fudgier texture, slightly underbake the brownies and let them set while cooling.
• For a stronger ube flavor, add ½ teaspoon of ube extract.
• Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
• For extra indulgence, drizzle melted white chocolate on top once cooled.

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FAQs

Can I use coconut oil instead of butter?

Yes, but it may slightly change the texture and flavor. Use the same amount (½ cup melted coconut oil).

What’s the best gluten-free flour to use?

A 1:1 gluten-free all-purpose flour blend with xanthan gum works best. If your blend doesn’t have xanthan gum, add ¼ teaspoon for structure.

Can I make these brownies dairy-free?

Yes! Substitute:

• Butter → Vegan butter or melted coconut oil
• White Chocolate → Dairy-free white chocolate

 Can I add mix-ins?

Absolutely! Here are some great options:

• ½ cup white chocolate chips for extra sweetness.
• ¼ cup chopped macadamia nuts for a crunchy texture.
• ¼ cup shredded coconut for a tropical twist.

Why did my brownies turn out too dry?

• Overbaking is the most common cause. Try reducing bake time by 2-3 minutes next time.
• Make sure your ube jam is soft and not too dry—microwave for a few seconds if needed.

How do I make these extra fudgy?

• Add 1 extra egg for a richer texture.
• Reduce the baking powder to ¼ tsp for denser brownies.
• Cool the brownies completely before slicing—fudgy brownies set as they cool!

Can I make these ahead of time?

Yes! These brownies taste even better the next day as the flavors develop. Store them in an airtight container at room temperature or refrigerate for a firmer texture.

Can I freeze these brownies?

Yes! Wrap individual brownies in plastic wrap and store in an airtight container. Freeze for up to 3 months. To eat, thaw at room temperature for about 30 minutes.

What can I serve these with?

• A scoop of vanilla ice cream
• Drizzle of condensed milk
• Fresh fruit like mangoes or strawberries
• A sprinkle of sea salt for contrast

How do I know when they’re done baking?

Use the toothpick test: Insert a toothpick in the center—if it comes out with a few moist crumbs, they're done! If it’s wet, bake for 2 more minutes and check again.

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