Chewy and fudgy gluten-free ube brownies recipe with a vibrant and gorgeous purple shade. Featuring a creamy and decadent white chocolate base, this wonderful treat has only 7 simple ingredients, comes together quickly, and can be served fresh or frozen for later use!
What is Ube?
Ube is a Filipino purple yam or purple sweet potato that’s used in many Asian desserts. It has a vibrant purple hue that translates to whatever you’re making! Cakes, brownies, ice cream, cookies, you name it! Ube is taking over, and I’m so glad!
What Makes This Recipe Great
Ube desserts are really taking over! I’ve even seen variations in Trader Joe’s and other grocery stores. And what is better than a mash-up of this popular Filipino dessert flavor with an American classic, brownies?
I’ve started really enjoying Ube in recent years, and this brownie recipe is the recreation of my favorite brownies from a local Asian cafe. I love how they turned out- the fudgy texture, and rich flavor are just perfect!
I made my version gluten-free and opted for a white chocolate base. The resulting brownies have the most beautiful, vibrant purple color and delicious flavor. It’s such an easy recipe, and you’re going to love them!
If you love brownies like me, try these recipes too: Fudgy Brownies with Crackly Tops, Paleo Pumpkin Swirl Brownies, and Bailey’s Irish Cream Brownies, and these blondie recipes: Sheet Pan Gluten-Free Chocolate Chip Blondies and Apple Blondies with Maple Coconut Glaze.
Watch a Short Video of This Recipe
Ingredient Notes
- unsalted butter: Or coconut oil
- white chocolate: I recommend using white chocolate bars instead of white chocolate chips. Chips are higher in sugar and don’t have that ultra-creamy texture when melted.
- granulated sugar: You can use white sugar or brown sugar for this recipe.
- sea salt
- ube extract: Ube is difficult to find ube most grocery stores, so most recipes use ube jam and/or ube extract instead of the full yam. I decided to keep this recipe simple and approachable with just ube extract, which has a highly concentrated ube flavor and coloring. You can find it at Asian grocery stores or order it online. You only need 2 teaspoons Ube extract, so save the rest for more fun baked goods!
- large eggs
- gluten-free all-purpose flour: Use a blend with xanthan gum – I used Bob’s Red Mill.
Step-by-Step Instructions
- Preheat oven to 350 degrees F, and line an 8×8 baking dish with parchment paper. Grease the sides that aren’t covered.
- Cut the butter into cubes and the white chocolate into smaller pieces and place in a large bowl. Microwave for 30 seconds at a time (use a glass bowl for the microwave), or use a double boiler over medium heat until the butter is melted and the white chocolate pieces are softened. Remove from heat and stir until melted together.
- Combine sugar, salt, and ube extract with the melted butter and chocolate mixture and whisk together. The brownie batter may seem gritty, but that’s okay.
- Whisk in the eggs until smooth.
- Fold the flour into the wet ingredients until just combined. Don’t over-mix.
- Pour into the prepared baking pan, spreading it evenly.
- Bake for 25-30 minutes, until lightly browned on the edges and set in the middle. The middle may seem soft, but it’ll firm up as it cools.
- Cool for 5 minutes, then use the parchment paper to remove the brownies from the baking dish carefully. Cool for at least 15 minutes before slicing into 16 squares.
Expert Tips
- Fresh Ube is difficult to find ube most grocery stores, so most recipes use Ube halaya jam, Ube powder, and/or Ube extract instead of the full yam. I decided to keep this recipe simple and approachable with just ube extract, which has a highly concentrated ube flavor and coloring. You can find it at your local Asian supermarket or order it online.
- I recommend using white chocolate bars instead of chips. Chips are higher in sugar and don’t have that ultra-creamy texture when melted.
- You really don’t need a hand mixer or stand mixer for these Ube brownies. A whisk and a large mixing bowl will be just fine.
Serving Tips
- You can serve these fudgy Ube brownies alone, with a glass of coconut milk or almond milk or with a scoop of ice cream. Enjoy! Serve warm or cooled to room temperature.
Storage Tips
- You can store these brownies at room temperature for up to 3 days in an airtight container or for up to a week refrigerated.
- To freeze, store leftover Ube brownies in an airtight, freezer-safe container for up to 6 months. Separate the brownies with parchment paper or wrap them in plastic wrap to keep them from sticking to each other.
Recipe FAQs
Ube has a distinct flavor that can be described as mildly sweet and nutty with hints of vanilla. It has a unique taste that is unlike any other root vegetable.
Ube is a purple yam or purple sweet potato and comes from the root of the Ube plant. It is a starchy root vegetable that grows in tropical and subtropical regions.Â
The deep purple color of ube comes from natural pigments called anthocyanins. These pigments give the vegetable its vibrant purple hue that stays even after cooking!
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Chewy & Fudgy Purple Ube Brownies (Gluten-Free)
Video
Ingredients
- 1/2 cup butter or coconut oil
- 8 oz white chocolate I recommend bars, 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 with xanthan gum – I used Bob's Red Mill
Instructions
- Preheat oven to 350 degrees F, and line an 8×8 baking dish with parchment paper. Grease the sides that aren't covered.
- Cut the butter in cubes and white chocolate into smaller pieces and place in a a large mixing bowl. Microwave for 30 seconds at a time (use a glass bowl for the microwave), or use a double boiler until the butter is melted and the white chocolate pieces are softened. Remove from heat and stir until melted together.
- Add sugar, salt, and ube extract and whisk together. The mixture may seem gritty but that's okay.
- Whisk in the eggs until smooth.
- Fold the flour in until just combined. Don't over mix.
- Pour into the prepared baking sheet, spreading it evenly.
- Bake for 25-30 minutes, until light browned on the edges and set in the middle. The middle may seem a bit soft, but it'll firm up as it cools.
- Cool for 5 minutes, then use the parchment paper to carefully remove the brownies from the baking dish. Cool for at least 15 minutes before slicing into 16 squares.
Notes
Expert Tips
- Fresh Ube is difficult to find ube most grocery stores, so most recipes use Ube halaya jam, Ube powder, and/or Ube extract instead of the full yam. I decided to keep this recipe simple and approachable with just ube extract, which has a highly concentrated ube flavor and coloring. You can find it at your local Asian supermarket or order it online.
- I recommend using white chocolate bars instead of chips. Chips are higher in sugar and don’t have that ultra-creamy texture when melted.
- You really don’t need a hand mixer or stand mixer for these Ube brownies. A whisk and a large mixing bowl will be just fine.Â
Serving Tips
- You can serve these fudgy Ube brownies alone, with a glass of coconut milk or almond milk or with a scoop of ice cream. Enjoy! Serve warm or cooled to room temperature.Â
Storage Tips
- You can store these brownies at room temperature for up to 3 days in an airtight container or for up to a week refrigerated.
- To freeze, store leftover Ube brownies in an airtight, freezer-safe container for up to 6 months. Separate the brownies with parchment paper or wrap them in plastic wrap to keep them from sticking to each other.
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I don’t have ube extract at my local Asian supermarket but there is ube jam. How much would I use of the jam instead of the extract?
It would be a different recipe with the jam, because all the other ingredients would have to change in measurements. I would just order the extract online if you want to use this recipe.
Hi, I want to try this recipe but with regular AP flour. Could I use the same amount as listed in the recipe?
Yes, that’ll work!
Do you have a favorite dairy free white chocolate recommendation? Thanks!
I used Ghiradelli’s white chocolate bars!
Don’t these have dairy? I can’t seem to find any without dairy.
There are some dairy free white chocolate listed here
Here is the link: https://vegnews.com/products/vegan-white-chocolate-where-buy
These are delicious! I’ve made them once and had two people ask me for the recipe. Can’t wait to make them again!
Amazing! Thank you so much for leaving a review.
Can’t wait to make this! I’ve been looking for a recipe that just needs ube extract cause ube jam is just hard to get from where we are atm. Thank you so much for sharing this recipe!
I’ve never baked before until I made these brownies. Followed the recipe exactly and they were delicious. I’ve made them for 3 different occasions now and they’re a hit with everyone I introduce them to. Thank you for the recipe.
Amazing!! Thank you so much for taking time to leave a review!
Hi, I was wondering is it possible if I replace the flour with almond four?
I haven’t tried so I can’t say. I would stick to the original recipe for the best results!
Do you use salted or unsalted butter?
Unsalted!
I hate to be that person, but do you think I can replace the gf flour with 2/3c cassava flour? It’s for a brown rice flour allergy that seems to be in all gf flours unfortunately. I’ve made these with gf flour and they are amazing—our family’s fav brownies for sure! Thanks!
I’ve never tried so I’m not sure! Please let me know if you do end up trying it.
I made these after seeing them in tiktok a few weeks ago. DELICIOUS. I used plain flour. The whole household demolished them, so I will def make again
For anyone who uses metric, rough conversions
Pan size: 20cm x 20cm
Oven temp: 175 degrees
White chocolate: 226grams
Yay! I’m so glad you enjoyed them! Thanks so much for leaving a review.
Made these for my sister as a Christmas present. Her favorite color is purple. They were super easy and quick to make and tasted amazing. Will certainly make them again.
Thank you so much!
Hi! Any chance you would know the baking times/oven temp if I used a mini muffin pan instead?
I haven’t tried these as mini muffins. I would start at 375 degrees for 10 minutes and then bake longer if needed.
Love these!! I can’t eat regular chocolate (just white chocolate only). So these really help my brownie cravings. I make them almost every day at this point lol
That’s tragic! But I’m so glad you can enjoy these instead. Thank you so much for leaving a review!