Ube brownies

With white chocolate, cut into squares for sharing.

White chocolate replaces the dark chocolate base, giving ube a place in a sharing cake without added cocoa powder. Allow roughly 20 minutes to prepare, 25 to 30 minutes to bake and at least one hour to cool.

Ready in about 1 h 50

Ingredients

Makes 9 squares in a 20 × 20 cm metal tin.

• 150 g white baking chocolate
• 100 g unsalted butter
• 70 g white sugar
• 2 medium eggs, about 100 g without shells
• 100 g plain wheat flour
• 15 g UBÉRA powder
• 30 ml milk
• 1 tsp vanilla extract
• 2 g fine salt

Preparation

1. 1Preheat the oven to 170°C, conventional heat. Line a 20 × 20 cm metal tin with baking paper, leaving an overhang on two sides for lifting.
2. 2Gently melt the butter and white chocolate in a bowl over hot water, keeping the bottom of the bowl above the water. Stir and leave to cool to lukewarm.
3. 3Mix the UBÉRA powder with the milk until as smooth as possible. In a separate bowl, combine the eggs, sugar and vanilla without whipping them into a foam.
4. 4Stir the lukewarm chocolate and butter into the egg mixture, then add the ube mixture.
5. 5Add the flour and salt. Fold with a spatula just until no dry flour remains, then spread in the tin.
6. 6Bake for about 25 to 30 minutes, checking from 25 minutes. The edges should be set; a skewer in the centre should carry a few moist crumbs, without liquid batter. Bake longer if needed for your oven.
7. 7Cool in the tin for at least one hour, then lift out and cut into 9 squares.

How to use ube powder: quantities and preparation

Variations

• Add a few white chocolate chunks to the batter and keep an eye on the baking time.
• Serve plain or with a topping of your choice.

Frequently asked questions