Ube Blondies

These sweet purple yam puree brown sugar blondies with bites of coconut and white chocolate chips are perfect to share…or not.

Ube is so hot right now. I was a bit surprised when I walked into the Asian market and found the fresh purple. Making the ube blondies have been on my list for quite some time.

Notes:

Ube – ube is a purple yam and is different from the purple sweet potatoes. You can find them at your local Asian markets. If you can’t find them fresh, they also come in grated form in the freezer section. For the fresh ube, steam or roast them until they are fork tender and mash into the puree. If using the frozen purple yam, thaw it. Then cook with a little bit of water for about 10-15 minutes until it becomes starchy in texture.

Ube extract – ube extract or ube paste can be used in this recipe. If using the ube paste, reduce to about ¼ teaspoon instead of ½ teaspoon of the extract. In either case, I still stand by my less is more rule for these extracts and paste.
Mix-ins – the coconut flakes and white chocolate chips can be omitted if you want a plain version of the blondies. Or use whichever blondies you like.

Ube Blondies

Time: 45 minutes
Serves: 12 servings

1 cup (180g) ube / purple yam puree
1 ¼ cup (150g) all-purpose flour
1 cup (200g) brown sugar, lightly packed
½ teaspoon baking powder
¾ teaspoon salt
1 stick (113g) unsalted butter, melted and cooled
½ teaspoon ube extract
2 large eggs
½ cup (50g) sweetened coconut flakes
½ cup (85g) white chocolate chips

1. Preheat the oven to 350℉. Grease and line a 9×9 baking pan and set aside.
2. In medium bowl, combine ube puree with brown sugar, and melted butter. Stir to combine. Add the eggs and ube extract. Mix well.
3. Using a sieve over the bowl with puree mixture, combine flour, baking powder, and salt. Sift straight into the batter. Stir and scrape the side of the bowl to ensure that all the flour mixture has been incorporated.
4. Next, fold in the coconut flakes and white chocolate chips. Reserve about one tablespoon of each for the top. Spread the batter into the prepared pan. Sprinkle with the remaining coconut flakes and white chocolate chips.
5. Bake in the preheated oven for about 25-30 minutes or until the tester comes out clean.
6. Remove from the oven and cool in the pan on a wire rack for at least 20-30 minutes before cutting.
7. Cut. Serve. Enjoy!