Ingredients
- 10 tablespoons unsalted butter
- ½ cup (112 oz) white chocolate chips
- ¼ cup ube halaya jam
- 3 large eggs room temperature
- 1 teaspoon ube extract
- ½ teaspoon vanilla extract
- ¼ cup granulated sugar
- ¾ cup light brown sugar packed
- ¾ cup all-purpose flour
- ¾ teaspoon salt
Directions
Prepare the oven and baking pan. Place the rack in the center of the oven and preheat to 350°F. Lightly grease an 8×8 inch square pan with oil and line it with parchment paper.
In a small saucepan, melt the butter over medium-low heat mixing frequently with a spatula until melted. Make sure to scrape the bottom and sides for even browning. The butter will foam up a bit then subside and amber brown specs will appear with a nutty aroma. Once you see the brown bits, remove from the heat to slightly cool. Pour the browned butter over the white chocolate let it sit for a minute and then stir until the chocolate is melted. Set aside to lightly cool.
In a stand mixer with the whisk attachment, beat the ube halaya, eggs, ube extract, vanilla extract, sugar, and brown sugar on medium speed until fluffy and light purple in color. About 5-7 minutes. Then add the butter mixture and use a rubber spatula to fold until combined. Lastly, add the flour and salt and fold the mixture until no streaks of flour remain.
Pour the batter into the prepared baking pan and bake for about 25-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. The ube brownies are done when the edge is set.
Remove and chill to room temperature before slicing and serving. Enjoy!
