Fudgy, buttery, and beautifully bold, these ube brownies are a vibrant twist on classic brownies. Made with nutty purple yam and creamy white chocolate chips, this easy ube brownie recipe delivers rich flavor and a stunning purple center in every bite.
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Table of Contents
For another delicious ube recipe, check out my Ube Boba Tea.
At A Glance: Ube Brownies
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total time: 45 minutes
- Makes: 12 brownies
- Nutrition (per serving): 256 calories, 13g fat, 3g protein, 0.4g fiber, 33g carbs
- What it Tastes Like: Fudgy and buttery with a subtle nutty-vanilla flavor from the purple yam, balanced by sweet, creamy white chocolate chips.
- Why You'll Love It: A one-bowl, from-scratch dessert with a stunning, vibrant purple color and bakery-style fudgy texture.
- Difficulty Level: Easy — perfect for beginner bakers.
There’s something about a pan of freshly baked brownies that feels like instant comfort — and these ube brownies take that cozy classic to a whole new level. With their rich, fudgy texture and vibrant purple color, they’re just as fun to look at as they are to eat.
This easy ube brownie recipe is made from scratch with nutty ube powder, fragrant ube extract, and melty white chocolate chips for the perfect balance of flavor and sweetness. The result? Deeply fudgy brownies with a subtle vanilla-like flavor that makes them completely unique among traditional brownie recipes.
If you’re loving brownie recipes lately, don’t miss my Strawberry Brownies, Raspberry Brownies, Date Brownies, and Peppermint Brownies.
What Is Ube?
Ube is a vibrant purple yam popular in Filipino and other Asian desserts. It has a naturally sweet, nutty, vanilla-like flavor and a bold violet color that makes any ube dessert recipe instantly eye-catching.
In the United States, fresh purple yam can be hard to find, so most ube desserts are made with ube extract, ube powder, or ube jam (also called ube halaya jam). In this ube brownie recipe, we use both ube powder and extract for the best flavor and that signature vibrant purple color.
Important Ingredients and Substitutions
Ube Extract — This boosts both the flavor and color of the brownies. Not all extracts are created equal, so choose a high-quality brand for the best results. If needed, you can use a little extra ube powder instead, though the color won’t be as bold.
White Chocolate Chips — These add creamy sweetness that balances the nutty ube flavor beautifully. You can substitute chopped white chocolate bars for larger melty pools, or swap in semi-sweet chocolate chips for a richer twist.
Unsalted Butter — Using unsalted butter allows you to control the salt level in the recipe. If using salted butter, reduce the added salt slightly. Vegan butter can be used for a dairy-free version.
Brown Sugar — Adds moisture and depth for that signature fudgy texture. Light brown sugar gives a mild caramel flavor, while dark brown sugar adds deeper molasses notes. Either works well in this ube brownie recipe.
All-Purpose Flour — Provides structure while keeping the brownies tender. For gluten-free ube brownies, substitute a 1:1 gluten-free baking flour blend.
Recipe Variations
Once you’ve made these once, it’s hard not to start playing around with that vibrant purple color and rich, fudgy base. Here are a few fun twists to try:
- Ube Cheesecake Swirl Brownies — Swirl sweetened cream cheese into the top before baking for a tangy contrast to the sweet, nutty base. The marbled purple-and-white finish is stunning—especially for spring gatherings or baby showers.
- Ube Halaya Jam Swirl — Spoon small dollops of ube jam over the batter and swirl with a knife before baking. This deepens the flavor and makes the centers even more luscious and moist.
- Ube & Dark Chocolate Brownies — Swap the white chocolate chips for chopped dark chocolate for a richer, slightly less sweet bite. The bittersweet chocolate balances the vanilla-like notes beautifully.
- Toasted Coconut Version — Fold in toasted coconut for extra nuttiness and a subtle crunch. Toasting first enhances the flavor and adds a subtle tropical flair to the brownies.
How to Make Ube Brownies
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Prepare: Preheat your oven to 350 degrees F. Line an 8 x 8-inch baking pan with parchment paper, leaving a slight overhang for easy removal. Lightly grease the parchment or spray with nonstick spray.
Step 1: Add the melted and cooled unsalted butter, eggs, brown sugar, granulated sugar, vanilla extract, and ube extract to a large mixing bowl.
Step 2: Whisk until smooth and glossy. The mixture should look cohesive and slightly thick.
Step 3: Add the flour, cornstarch, ube powder, baking powder, and salt directly to the bowl. Whisk just until combined, and no streaks of flour remain. Be careful not to overmix.
Step 4: Gently fold in the white chocolate chips (and shredded coconut, if using) until evenly distributed throughout the batter.
Step 5: Spread the batter evenly into the prepared pan.
Step 6: Spread the batter evenly into the prepared pan.
Step 7: Cool the brownies completely on a wire rack before slicing and enjoy!
Chelsea's Recipe Pro-Tips
- Don’t overbake for maximum fudginess. Ube brownies are meant to be soft and chewy. Pull them from the oven when a toothpick comes out with moist crumbs — not completely clean — so they stay rich instead of cakey.
- Use high-quality ube extract for bold color and flavor. Not all ube extracts are created equal. A good one gives you a vibrant purple hue and an authentic, nutty-vanilla flavor without extra coloring.
- Let the butter cool slightly before mixing. If the butter is too hot, it can scramble the eggs or affect the texture. Let it cool for 5–10 minutes so your batter stays smooth and glossy.
- Measure your flour correctly. Spoon and level the flour instead of scooping directly from the bag. Excessive flour can make the brownies dense rather than fudgy.
- Cool completely before slicing for clean edges. I know it’s hard to wait (trust me), but letting the brownies cool fully helps them set up properly. You’ll get neat squares instead of crumbly ones.
- For extra chew, chill before serving. If you prefer a dense, bakery-style brownie, refrigerate the brownies for an hour before slicing. The texture becomes even fudgier and more structured.
Storage Directions
- Storing — Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Cut into individual squares and layer parchment paper between pieces before placing in a zip-top bag or airtight container. Thaw at room temperature for 45–60 minutes, or until fully defrosted.
Serving Suggestions
These brownies are rich, fudgy, and just sweet enough — which makes them perfect for both casual snacking and special occasions.
Serve them slightly warm with a scoop of vanilla ice cream for an extra-decadent dessert. The contrast between the warm brownie and cold, creamy ice cream is hard to beat. For the full experience, pair them with freshly brewed coffee, jasmine green tea, or even a tall glass of cold milk.
Ube Brownie Recipe FAQs
Ube has a mildly sweet, nutty flavor with subtle vanilla notes. It’s not overpowering — think gentle sweetness with a slightly earthy depth that pairs beautifully with butter and white chocolate.
Ube jam can be swirled into the batter for extra flavor, but it shouldn’t fully replace the powder and extract in this recipe. The powder provides concentrated flavor, while the extract enhances the vibrant purple color.
The color depth depends on the quality and freshness of your ube powder and extract. If your brownies look more muted, try increasing the extract slightly next time. Some brands are more concentrated than others.
These are definitely fudgy brownies. The higher fat-to-flour ratio and addition of cornstarch help create that dense, rich texture rather than a light, cakey crumb.
Look for a shiny top and test the center with a toothpick. It should come out clean or with just a few moist crumbs — not wet batter. Be careful not to overbake, or you’ll lose that fudgy texture.
Yes! They keep well at room temperature for a couple of days and freeze beautifully. In fact, the flavor deepens slightly after the first day.
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Recipe Card
Ube Brownies
Ingredients
- ½ cup unsalted butter melted and cooled
- 2 large eggs brought to room temperature
- ¾ cup light or dark brown sugar packed firmly
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ube extract
- 1 cup + 2 tablespoons (135g) all-purpose flour, spooned and leveled
- 1 ½ teaspoons cornstarch
- ¼ cup ube powder
- ¼ teaspoon baking powder
- ⅛ teaspoon fine salt
- ¾ cup white chocolate chips
- ¼ cup sweetened shredded coconut optional
Instructions
- Preheat the oven to 350°F. Line an 8 x 8-inch baking dish with parchment paper, leaving an overhang for easy removal. Lightly grease with nonstick spray or butter.
- In a large mixing bowl, whisk together the melted butter, eggs, brown sugar, granulated sugar, vanilla extract, and ube extract until smooth and fully combined.
- Add the flour, cornstarch, ube powder, baking powder, and salt to the bowl. Whisk just until combined — avoid overmixing.
- Fold in the white chocolate chips and shredded coconut (if using) until evenly distributed.
- Spread the batter evenly into the prepared pan.
- Bake for 32–36 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The top should look set and slightly shiny.
- Cool completely on a wire rack before slicing for clean edges. Serve and enjoy!
Notes
Storage Directions
- Storing — Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Cut into individual squares and layer parchment paper between pieces before placing in a zip-top bag or airtight container. Thaw at room temperature for 45–60 minutes, or until fully defrosted.
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Don’t overbake for maximum fudginess.
Pull the brownies from the oven when a toothpick comes out with moist crumbs, not completely clean. This keeps them rich and chewy instead of dry or cakey. -
Use high-quality ube extract for bold flavor and color.
A good ube extract makes all the difference — it delivers that vibrant purple hue and signature nutty-vanilla flavor without tasting artificial. -
Let the brownies cool completely before slicing.
As tempting as it is to cut in early, cooling the brownies allows them to set properly. You’ll get cleaner slices and a better chewy texture.
we love this ube brownie recipe! I developed them to be super fudgy and comforting, and they don't disappoint. My toddler devours them every time!