Chewy & Fudgy Purple Ube Brownies (Gluten-Free) Recipe

Introduction

These chewy and fudgy purple ube brownies offer a unique twist on a classic treat, packed with vibrant ube flavor and a rich, moist texture. Perfect for gluten-free diets, they combine white chocolate and ube extract for an irresistible dessert experience.

Ingredients

• 1/2 cup butter (or coconut oil)
• 8 oz white chocolate (bars recommended, not chips)
• 1/2 cup granulated sugar
• 1/2 tsp sea salt
• 2 tsp ube extract
• 2 large eggs
• 1¼ cup gluten free all purpose flour

Instructions

1. Step 1: Preheat the oven to 350 degrees F and line an 8×8 inch baking dish with parchment paper. Grease the sides that aren’t covered by the parchment.
2. Step 2: Cut the butter into cubes and chop the white chocolate into smaller pieces. Place both in a large microwave-safe bowl. Melt in 30-second intervals, stirring in between, or use a double boiler until fully melted and combined.
3. Step 3: Stir in the sugar, sea salt, and ube extract. The mixture may look gritty, which is normal.
4. Step 4: Whisk in the eggs until the batter is smooth and fully incorporated.
5. Step 5: Gently fold the gluten-free flour into the batter until just combined. Avoid overmixing to keep the brownies tender.
6. Step 6: Pour the batter into the prepared baking dish, spreading it out evenly.
7. Step 7: Bake for 25–30 minutes, or until the edges are lightly browned and the center is set but still slightly soft.
8. Step 8: Let the brownies cool in the pan for 5 minutes. Using the parchment paper, lift them out onto a cooling rack and cool completely for at least 15 minutes before slicing into 16 squares.

Tips & Variations

• Use high-quality ube extract for a stronger, natural flavor and vibrant color.
• Swap butter with coconut oil for a dairy-free version and subtle tropical notes.
• For a nutty crunch, fold in chopped macadamia nuts or walnuts before baking.
• A light dusting of powdered sugar or a drizzle of melted white chocolate adds extra sweetness and decoration.

Storage

Store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To enjoy, warm chilled brownies slightly in the microwave for a soft, gooey bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ube powder instead of extract?

Yes, you can substitute ube extract with ube powder. Use about 1-2 teaspoons and adjust to taste, but you may need to add a bit more moisture to the batter.

Are these brownies suitable for people with gluten intolerance?

Absolutely. This recipe uses gluten-free all purpose flour, making it safe for those with gluten sensitivities or celiac disease, as long as the flour blend is free from cross-contamination.

Chewy & Fudgy Purple Ube Brownies (Gluten-Free) Recipe

Print Recipe

★★★★★

4.5 from 453 reviews

These chewy and fudgy purple ube brownies are a delightful gluten-free treat that combines the unique flavor of ube with rich white chocolate. Perfectly moist with a soft center and light brown edges, these brownies offer a beautiful vibrant purple color and a unique twist on a classic dessert.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Filipino-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Brownie Batter

• 1/2 cup butter (or coconut oil)
• 8 oz white chocolate (bars preferred, not chips)
• 1/2 cup granulated sugar
• 1/2 tsp sea salt
• 2 tsp ube extract
• 2 large eggs
• 1 1/4 cup gluten free all purpose flour

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare an 8×8 inch baking dish by lining it with parchment paper. Grease the exposed sides of the dish to prevent sticking.
2. Melt Butter and White Chocolate: Cut the butter into cubes and chop the white chocolate into smaller pieces. Place both in a large microwave-safe glass bowl and heat in 30-second increments, stirring between each, or melt together using a double boiler until fully melted and smooth. Remove from heat and stir well to combine.
3. Mix Sugar, Salt, and Ube: Add granulated sugar, sea salt, and ube extract to the melted mixture. Whisk thoroughly; the mixture may feel slightly gritty but this is normal.
4. Add Eggs: Whisk in the eggs until the batter becomes smooth and well incorporated.
5. Fold in Flour: Gently fold the gluten free all-purpose flour into the batter until just combined. Be careful not to overmix to maintain a tender crumb.
6. Pour and Spread Batter: Pour the batter into the prepared baking dish and spread it evenly to ensure uniform baking.
7. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. Edges should be lightly browned and the center should be set but may appear slightly soft, which will firm up as it cools.
8. Cool and Slice: After baking, cool the brownies in the pan for 5 minutes. Then, using the parchment paper, lift the brownies out of the pan onto a cooling rack and allow them to cool completely for at least 15 minutes before cutting into 16 squares.

Notes

• Using bars instead of chips for white chocolate ensures better melting and smoother texture.
• Do not overmix after adding flour to avoid dense brownies.
• Cooling fully before slicing is essential to set the fudgy texture.
• You can substitute butter with coconut oil for a dairy-free option.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: ube brownies, gluten free brownies, fudgy brownies, purple brownies, ube dessert, white chocolate brownies