Preheat oven to 350F. Grease a 9x13 inch baking pan then line with parchment paper with a slight overhang on each side. Set aside.
In a large bowl, combine melted butter, 1 cup granulated sugar and ¼ cup packed brown sugar until smooth and incorporated.
Add the egg, ube jam and 2 tbsp ube extract and stir until combined.
Sift 2½ cups flour, 1 tsp baking powder and 1 tsp salt into your ube mixture and gently stir until no significant streaks of flour remain (do not over mix). The batter will be thick.
Gently fold in 1 cup white chocolate chips until evenly distributed.
Transfer into prepared pan and spread around evenly with a spatula.
Bake for 30-40 minutes or until a toothpick inserted in the middle comes out with minimal dry crumbs.
Cool in the pan for 20 minutes, remove from pan to cool completely, then cut into bars.
Not all ube jams are made the same. I make my own ube halaya and if you use that to make your ube brownies, you don’t need to change anything in the recipe. If you use a store-bought ube jam, I suggest to taste your ube mixture before adding in the egg so you can decide if you need more sugar, ube or both. Make sure to add sugar or ube in small increments.
You can set aside about ¼ cup white chocolate chips that you can press on top of your batter before baking to make your ube brownies/ube blondies prettier!
Like chocolate brownies or regular blondies,it’s better to under-bake than over-bake ube brownies. They will continue to cook in the pan.
Ube brownies are also delicious chilled.
See post for complete step-by-step photos, more baking tips and FAQs.