Ube Brown Butter Blondies

Ube is a vibrant ingredient that adds richness to a variety of desserts and baked goods, especially in Filipino cuisine. This recipe combines this flavor and color with a browned butter blondie base for a dessert to remember!

Ube, also known as purple yam, is a vibrant purple tuber native to the Philippines and widely used in Southeast Asian cuisine. Scientifically classified as Dioscorea alata, ube has a naturally sweet and nutty flavor with a slightly earthy undertone. Its striking purple hue makes it a favorite ingredient in both traditional and modern desserts.

The origins of ube can be traced back to Southeast Asia, where it has been cultivated for centuries as a staple crop. In the Philippines, ube has long been an essential part of the local diet, particularly in sweet dishes. Historically, Filipinos used ube in their native delicacies, passing down recipes from generation to generation. Over time, the tuber gained international recognition, especially with the global rise in popularity of Filipino cuisine and the social media appeal of its bright purple color.

While ube is commonly mistaken for taro or Okinawan sweet potato, it is distinct in both taste and texture. Unlike taro, which has a starchier consistency, or the Okinawan sweet potato, which is drier, ube is naturally creamier and more moist when cooked. This makes it an excellent ingredient for various desserts and baked goods.

Ube is most famously used in ube halaya, a Filipino dessert made by cooking mashed purple yam with condensed milk, butter, and coconut milk until it forms a thick, jam-like consistency. Ube halaya is often enjoyed on its own or used as a filling for other desserts.

One of the most popular modern applications of ube is in ube-flavored ice cream, which has gained popularity worldwide. The rich, creamy texture of ube pairs well with dairy, making it a favorite flavor in gelato, milkshakes, and even lattes.

Ube is also a key ingredient in halo-halo, a famous Filipino shaved ice dessert that includes sweetened fruits, jellies, and leche flan, all topped with evaporated milk and a scoop of ube ice cream.

In baking, ube is commonly used to flavor cakes, cheesecakes, cookies, and doughnuts. It adds both a distinct color and a subtly sweet, nutty taste. Ube can also be incorporated into bread, such as ube pandesal, a Filipino bread roll filled with ube-flavored cream or cheese.

With its unique flavor, striking appearance, and versatility, ube continues to captivate food enthusiasts worldwide, blending traditional heritage with modern culinary creativity.

The browned butter used is a key flavor and is simple to make but also simple to mess up. The butter is placed in a pan over medium heat and swirled constantly in the pan until it’s completely melted. Continue cooking the butter until the bottom of the milk solids start to darken and deepen into a nutty aroma and brown color. It will continue to darken after you take it off the heat, so be careful to not overcook it. 

Use the brown butter as a base, add sugar, and beat until smooth. Beat in egg, vanilla extract, ube extract, and powdered ube until smooth. Add flour and salt and stir to combine. Do not overmix! Mix in some of the chopped chocolate and place in a baking pan. Press in the remaining chocolate and bake in a preheated oven until the edges are set. 

Let the blondies cool before using your Forge To Table Bench Knife to cut into 9 even squares. Enjoy with vanilla ice cream or by themselves!

Ube Brown Butter Blondies

Ube is a sweet and mellow flavor used heavily in Filipino desserts and pairs naturally with nutty browned butter. Mixed into a dough with chocolate chips and vanilla, and you have a winner of a dessert! The subtle purple color can be brought up with more ube extract.

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 15

Cook Time: 25

Servings: 9

Ingredients:

• 8 ounces of unsalted butter (1 stick)

• 1 cup of light brown sugar

• 1 whole egg

• 1 teaspoon vanilla extract

• 2 teaspoons ube extract

• ¼ cup powdered ube (purple yam)

• ¾ cup all-purpose flour

• Pinch of salt

• ½ cup chopped dark or white chocolate (or chocolate chips)

Directions:

1. PREHEAT. Preheat oven to 350F degrees. Butter or spray oil all over a 8-inch x 8-inch baking pan.

2. BROWN BUTTER. In a small saucepan, melt butter over medium heat. Melt butter and stir constantly until the foaming subsides and it turns to an even golden brown color at the bottom, about 3-5 minutes. Be careful not to burn it!

3. MIX. Place the browned butter in a mixing bowl and let cool for 2 minutes. Add brown sugar and beat until smooth. Beat in egg, vanilla extract, ube extract, and powdered ube until smooth. Add flour and salt and stir to combine. Do not overmix. 

4. CHOCOLATE. Use your Forge To Table Bench Knife to chop the chocolate into small chunks. Stir in ⅔ of the chocolate chunks.. 

5. SPREAD. Spread the thick dough in the bottom of the pan, pressing evenly into the bottom of the pan with a spatula or clean hands. Press in the remaining chopped chocolate on top.

6. BAKE. Bake in the preheated oven for 20-25 minutes, being careful not to overbake.

7. SLICE. Remove from oven and let cool completely. Use your Forge To Table Bench Knife to cut into 9 even squares. Enjoy!

Chef’s Notes:

• Add more purple food coloring or ube extract for a more intense ube color. 

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