Fudgy Ube Brownies Recipe

Welcome to Ube Dessert Heaven!

I’m obsessed with these fudgy ube brownies—they’re chewy, sweet, and packed with that deliciously nutty ube flavor. 

If you’ve never baked with ube before, this is the perfect recipe to start with. 

I’ve made these for friends who had no idea what ube was, and they were instantly hooked. The color alone makes them fun, but the taste? Absolutely irresistible.

I love how these brownies come together in just one bowl, too—no mixer, no fuss. Plus, they stay soft and moist for days (if they last that long!). 

I’ve tested different versions, and this one has the best balance of richness and chew. If you’re looking for a unique, eye-catching dessert, this is it!

Why You’ll Love This Recipe

These aren’t just any brownies—they’re ube brownies, and they hit differently! The texture is incredibly fudgy, with that slight chew around the edges that I can never resist. 

If you love sweet, earthy flavors like vanilla and coconut, you’re going to love these.

✔ Soft and fudgy – No dry, crumbly brownies here! These are all about that perfect chew.
✔ Vibrantly purple – That natural ube color is a showstopper.
✔ Easy to make – One bowl, simple ingredients, and no fancy techniques.
✔ Deliciously unique – If you love ube, you already know. If you’re new to it, welcome to your next baking obsession!

What is Ube?

Ube (pronounced ooh-beh) is a purple yam commonly used in Filipino desserts. It has a naturally sweet, nutty, and slightly vanilla-like flavor that pairs beautifully with butter and sugar. If you’ve had ube ice cream or ube cake, you know how amazing it is!

For this recipe, we’re using ube jam and ube extract to bring out that deep, rich flavor. If you’ve never worked with ube before, trust me—it’s a game-changer in baking.

Ube Brownie Ingredients

Ready to get started? Here’s everything you’ll need to whip up a batch of these vibrant, fudgy delights. 

Don’t worry—most of these are pantry staples, and the ube halaya is what really takes it to the next level.

• Ube Halaya (Purple Yam Jam): The star of the show! It provides the iconic color and nutty, sweet flavor.
• Unsalted Butter: Adds richness and keeps the brownies soft and moist.
• Brown Sugar & Granulated Sugar: Both sugars give these brownies a tender crumb and that sought-after crackly top.
• All-Purpose Flour: For structure, helping the brownies hold together.
• Eggs: Adds moisture and helps the brownies achieve that perfect fudgy texture.
• Vanilla Extract: Enhances the overall sweetness and complements the ube flavor.
• Salt: Just a pinch to balance the sweetness.
• Cocoa Powder: Enhances the richness and complements the ube, while still letting it shine.

How to Make Fudgy Ube Brownies

Let me tell you why I love making these brownies—they’re quick, easy, and the perfect treat when I want something rich and unique. 

Plus, the bright purple color always makes me smile! 

I find myself making these brownies over and over again, especially when I want to surprise friends with something they’ve never had before.

Seriously, these brownies are so easy to make, and they come together in just one bowl. Here’s how:

1. Preheat & Prep: Heat the oven to 175°C (350°F). Grease and line an 8x8 inch (20x20 cm) baking pan with parchment paper.
2. Melt the Butter: In a saucepan, melt the butter over medium heat, then stir in the ube halaya until smooth and combined. Remove from heat and let it cool slightly.
3. Mix the Wet Ingredients: In a large bowl, whisk together the eggs, sugars, and vanilla until smooth. Add the ube mixture and continue whisking until fully combined.
4. Add Dry Ingredients: Sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet mixture until just combined—don’t overmix!
5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool & Slice: Let the brownies cool in the pan before slicing into squares. I know it’s tempting, but trust me—letting them set makes them even fudgier!!

How to Make a Chocolate & Ube Layered Brownie (Like the Image Below!)

If you love the idea of ube but aren’t quite sure about going all in, this two-layer fudgy brownie is the perfect balance! 

The bottom layer is a classic rich, chocolate brownie, while the top keeps that sweet, nutty ube flavor. It’s visually stunning and great for easing into ube desserts while still getting your chocolate fix.

This version follows the original recipe but adds a chocolate brownie base that’s dense, fudgy, and pairs beautifully with the creamy ube layer.

Chocolate Brownie 

• 56g unsalted butter, melted and cooled (1/4 cup)
• 50g granulated sugar (1/4 cup)
• 25g brown sugar, packed (2 tablespoons)
• 1 large egg, room temperature
• 3g vanilla extract (3/4 teaspoon)
• 15g unsweetened cocoa powder (2 tablespoons)
• 45g all-purpose flour (6 tablespoons)
• 1g baking powder (1/8 teaspoon)
• 1g salt (1/8 teaspoon)

Ube Brownie Layer 

• 56g unsalted butter, melted and cooled (1/4 cup)
• 50g granulated sugar (1/4 cup)
• 12g brown sugar, packed (1 tablespoon)
• 1 large egg yolk, room temperature
• 120g ube jam, room temperature (1/2 cup)
• 7g ube extract (1 1/2 teaspoons)
• 80g all-purpose flour (2/3 cup)
• 1g baking powder (1/4 teaspoon)
• 1g salt (1/4 teaspoon)

Method:

1. Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
2. Make the Chocolate Layer: Whisk melted butter, sugars, and vanilla until smooth. Mix in the egg. Sift in cocoa powder, flour, baking powder, and salt. Stir until just combined.
3. Par-Bake: Spread the chocolate batter evenly into the pan and bake for 8-10 minutes to set.
4. Make the Ube Layer: Whisk melted butter, sugars, and egg yolk. Mix in ube jam and ube extract. Fold in flour, baking powder, and salt until just combined.
5. Layer & Bake: Carefully spread the ube batter over the partially baked brownie layer. Bake for 20-25 minutes, until a toothpick comes out with a few moist crumbs.
6. Cool & Slice: Let cool in the pan for 15 minutes, then transfer to a wire rack. Cool completely before slicing.

Why This Works So Well

• Balanced layers: Cutting both layers in half prevents them from being too thick.
• Perfect texture contrast: Rich, fudgy chocolate base + soft, chewy ube topping = perfection!
• Great for ube beginners: The chocolate layer balances the sweet, nutty ube flavor.

Tips for Success

Brownies should always be fudgy, right? Here are my top tips to ensure your ube brownies come out perfectly every time:

• Room Temperature Ingredients: Use eggs and butter at room temperature for a smoother batter.
• Don’t Overbake: Brownies should have a fudgy texture, so be careful not to overbake them.
• Using Fresh Ube: If you want a more intense ube flavor, you can make your own ube jam or add ube extract to the batter.
• Use high-quality ube jam. Some brands are sweeter than others, so taste yours and adjust the sugar if needed.
• Let them cool before slicing. It’s tough, but worth it for that perfect texture.
• Fudge Factor: If you want even fudgier brownies, slightly underbake them and let them set in the fridge.

Recipe Variations

Want to switch things up? Here are some fun ideas to put your own spin on these already delicious ube brownies. 

Trust me, these variations are just as tasty as the original!

• Cheesecake Swirl: Add a swirl of cheesecake batter on top for a creamy contrast.
• White Chocolate Chips: Mix in white chocolate chips for an extra burst of sweetness.
• Ube-Chocolate Marble: Swirl in melted chocolate for a beautiful marble effect and added chocolate flavor.
• Ube Swirl Brownies – Swirl in sweetened condensed milk for extra richness.
• Coconut Ube Brownies – Add shredded coconut to the batter for extra texture.

Frequently Asked Questions

I know you have questions—let’s get them answered! Here are some FAQs that can help you perfect your ube brownie game.

Q: What is Ube?

A: Ube is a purple yam native to the Philippines, known for its sweet, nutty, and slightly vanilla-like flavor.

Q: Can I use ube powder instead of ube halaya?

A: Yes, but you’ll need to rehydrate the powder first by mixing it with water or milk to form a paste. Ube halaya is preferred for this recipe due to its smoother texture.

Q: Can I use fresh ube instead of ube jam?

A: I don’t recommend it for this recipe—ube jam adds both flavor and moisture that fresh ube doesn’t provide.

Q: Do I have to use ube extract?

A: For the best flavor and color, yes. Without it, the brownies won’t be as vibrant or flavorful.

Q: Can I make these brownies vegan?

A: Absolutely! Replace the butter with a plant-based butter, and swap the eggs with flax eggs (1 tbsp ground flax mixed with 3 tbsp water per egg).

How to Store & Freeze

Brownies are amazing when fresh, but they store and freeze pretty well too. Here’s how to keep your leftovers delicious for as long as possible—if they even last that long!

• Room Temperature: Store in an airtight container for 3–4 days.
• Refrigerator: They keep well for up to a week, but let them come to room temp before eating.
• Freezer: Wrap slices individually and freeze for up to 3 months. Just thaw and enjoy!