What do gooey ube brownies taste like?

Rich, fudgy, and ultra-creamy with the sweet vanilla-hazelnut notes of real ube. The melted ube white chocolate creates a molten purple center that's almost like a lava cake, with a crinkly, glossy top and a deep purple color throughout.

Why white chocolate instead of dark chocolate chips?

White chocolate carries ube's flavor beautifully without competing with it. Melting it together with ube powder creates a thick, naturally purple ganache that gives the brownies their signature molten center and pure ube taste.

How much ube powder should I use?

30g of ube powder for a 20x20cm pan delivers a deep purple color and full ube flavor in both the batter and the molten ganache. We always go 100% ube, no artificial coloring needed.

Why are my brownies not gooey enough?

Two reasons: overbaking or skipping the ganache pocket. Pull the brownies when the edges are set but the center still wobbles slightly. The reserved ube white chocolate ganache poured into the center is what creates the molten effect.

Can I skip the baking powder?

Yes. Omit it for an even denser, fudgier brownie. We add a tiny pinch for a slightly lifted texture, but a flat, ultra-dense brownie works perfectly with this batter.

Can I use ube extract instead of ube powder?

No. Ube extract is mostly artificial coloring and synthetic flavor. Real ube powder gives you the authentic taste, the natural purple color from anthocyanins, and the actual nutrients of the purple yam.

How do I store gooey ube brownies?

Up to 5 days at room temperature in an airtight container, or 1 week in the fridge. Reheat 10-15 seconds in the microwave to bring back the molten center. They also freeze for up to 3 months.

UBE NOLIA® | Brownies Ube Pegajosos: Receta Chocolate Blanco

Name: Gooey Ube White Chocolate Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 9 brownies
Cuisine: Filipino-inspired, American
Ingredients: 115g unsalted butter; 200g white chocolate, divided (100g for the batter, 100g for the molten ganache); 30g ube powder, divided (20g for the batter, 10g for the ganache); 200g granulated sugar; 2 large eggs; 2 tsp vanilla extract; 90g all-purpose flour; 1/2 tsp fine salt; 1/2 tsp baking powder (optional, for slightly lifted texture); 1 tsp fresh lemon juice (locks in the purple color); 1 small pinch food-grade activated charcoal (deepens the purple, optional)