30-Minute Ube Brownie Cookies Recipe
The moment I discovered these 30-Minute Ube Brownie Cookies, I felt like I’d stumbled onto a magical fusion of flavors that brighten up any day. Combining the decadent richness of a brownie with the chewy, comforting texture of a cookie, and topped with the uniquely vibrant flavor of ube, these cookies are a one-of-a-kind treat. With a stunning purple hue and an irresistible balance of sweet white chocolate and earthy ube, these cookies are perfect when you want something special but don’t have hours to bake. Trust me, once you try making these 30-Minute Ube Brownie Cookies, they’ll become your go-to recipe for any occasion.
Ingredients You’ll Need
Every ingredient in the 30-Minute Ube Brownie Cookies plays a starring role, creating a harmonious blend of flavor, texture, and beautiful color. These simple yet key components ensure your cookies come out perfectly soft, flavorful, and vibrant.
- White chocolate (4 oz): Adds creamy sweetness and richness to balance the ube flavor perfectly.
- Unsalted butter (½ cup): Browned to give a nutty depth and tender crumb to the cookies.
- Eggs (2): Provide structure and moisture for that chewy, brownie-like texture.
- Granulated sugar (¾ cup): Sweetens the dough and helps achieve that perfect cookie rise.
- Light brown sugar (½ cup): Adds moisture and a subtle caramel undertone for complexity.
- Vanilla extract (½ tsp): Layers in warmth and enhances all the other flavors.
- Ube extract (1 ½ tsp): The star ingredient delivering that unmistakable purple yam flavor.
- Ube halaya (¼ cup): Thick ube jam that intensifies both flavor and color.
- Salt (½ tsp): Balances sweetness and brings out all the other tastes.
- Baking powder (1 tsp): Helps the cookies rise just enough without losing their chewy charm.
- All-purpose flour (1 ½ cup): Provides the perfect base for structure and tenderness.
How to Make 30-Minute Ube Brownie Cookies
Step 1: Brown the Butter and Melt White Chocolate
Start by preheating your oven to 350 degrees F (177 degrees C). Then, brown the butter in a pan over medium heat until it sizzles and you see those beautiful golden brown bits forming—this adds a nutty richness that’s absolutely essential. Take it off the heat and stir in the white chocolate until it’s fully melted and silky smooth. Set this delectable mix aside.
Step 2: Whisk Eggs and Sugars Until Fluffy
In a large bowl or stand mixer, combine the eggs, granulated sugar, and light brown sugar. Whisk at medium speed for 6 to 8 minutes until the mixture is light and fluffy—this aerates the dough, giving the cookies their lovely bounce and softness.
Step 3: Combine Wet Ingredients
To the fluffy egg and sugar mixture, add the vanilla extract, ube extract, ube halaya, and your browned butter-white chocolate mixture. Mix everything gently but thoroughly until the color is beautiful and even throughout. This is where the magic of that vibrant purple and unique ube flavor comes alive.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the salt, baking powder, and flour. Mixing the dry ingredients separately ensures they are evenly distributed, which contributes to an even texture in your cookies.
Step 5: Combine Dry and Wet Ingredients Carefully
Add the dry ingredients into the wet mixture and fold them together using a spatula. Be careful not to overmix here; you want to keep the dough tender and soft without developing too much gluten.
Step 6: Prepare Baking Sheets and Scoop Dough
Line two baking sheets with parchment paper because these cookies spread and take space. Using a medium cookie scoop (about ¼ cup), place the dough balls onto the sheets, leaving at least 3 inches of space for spreading. I find five cookies per sheet works perfectly.
Step 7: Bake and Finish
Bake for 10 minutes, then carefully remove the sheets and give them a good slam on the counter to help create that perfect crackled top. Return the sheets to the oven and bake for an additional 2 minutes. Cool on the sheets for 10 minutes before transferring to a rack to cool completely.
How to Serve 30-Minute Ube Brownie Cookies
Garnishes
For a charming touch, sprinkle a tiny pinch of flaky sea salt or sprinkle crushed toasted coconut flakes on top after baking. These garnishes enhance the flavors without overpowering the velvety sweetness of the ube and white chocolate.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a cup of hot black coffee, or even a scoop of coconut ice cream. The creamy ice cream elevates the ube flavor while adding a delightful contrast in temperature and texture.
Creative Ways to Present
Serve your 30-Minute Ube Brownie Cookies stacked on a rustic wooden board or a pastel-colored platter for a pretty pop of color. Wrap a few in parchment and tie with a ribbon for sweet giveaways or party favors — they’re sure to spark curiosity and delight!
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They remain soft and chewy for up to 4 days, making them perfect for sharing across the week.
Freezing
Want to enjoy these cookies later? Freeze the baked cookies individually on a tray, then transfer to a freezer-safe bag. They keep well for up to 3 months and thaw beautifully at room temperature.
Reheating
Warm the cookies gently in a microwave for 10 to 15 seconds or in a low oven for a few minutes. This warming brings back the fudgy brownie texture and intensifies the lovely aroma of ube and chocolate.
FAQs
Can I use ube powder instead of ube extract?
Yes, you can substitute ube powder for the extract, but you might need to adjust the quantity and possibly add a little extra moisture, as powder can absorb liquid differently. The flavor might be more subtle, so consider supplementing with ube halaya for richness.
Why do I brown the butter instead of just melting it?
Browning the butter enhances its flavor with a toasted, nutty note, which adds complexity to these cookies. It complements the earthy sweetness of ube perfectly, making your cookies more flavorful.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it come to room temperature for about 10 minutes before scooping and baking for the best texture.
What if I don’t have ube halaya? Can I still make the cookies?
You can still make the cookies using just the ube extract, but the halaya adds great moisture, sweetness, and that vibrant ube color. If you skip it, consider adding a few tablespoons of purple yam puree or extra extract for the best flavor.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it is not gluten-free as written. However, you could try a gluten-free all-purpose flour blend in a 1:1 substitution and check the texture to ensure the best results.
Final Thoughts
I cannot recommend enough that you give these delightful 30-Minute Ube Brownie Cookies a try. They are quick, colorful, and jam-packed with unique flavor that tastes like a warm hug in cookie form. Whether baking for family, friends, or simply treating yourself, these cookies will quickly become a cherished favorite in your recipe collection.
Print
30-Minute Ube Brownie Cookies Recipe
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These 30-Minute Ube Brownie Cookies combine the rich, nutty flavor of brown butter with the unique, vibrant taste of ube. Featuring white chocolate and ube halaya, these soft and chewy cookies are perfect for anyone looking to enjoy a quick and delightful twist on traditional brownies with a Filipino-inspired flair.
Ingredients
Brown Butter and Chocolate Mixture
- 4 oz white chocolate
- ½ cup unsalted butter
Wet Ingredients
- 2 eggs
- ¾ cup granulated sugar
- ½ cup light brown sugar
- ½ tsp vanilla extract
- 1 ½ tsp ube extract
- ¼ cup ube halaya
Dry Ingredients
- ½ tsp salt
- 1 tsp baking powder
- 1 ½ cup all purpose flour
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (177 degrees C) to ensure the cookies bake evenly once the dough is ready.
- Brown the Butter: Melt ½ cup of unsalted butter over medium-high heat. Once fully melted, reduce heat to medium-low and cook until brown bits form on the bottom, imparting a rich, nutty flavor.
- Combine Butter and White Chocolate: Pour the browned butter over 4 oz of white chocolate. Stir continuously until the chocolate is completely melted and the mixture is smooth. Set aside to cool slightly.
- Whisk Sugar and Eggs: In a large bowl or stand mixer, combine 2 eggs, ¾ cup granulated sugar, and ½ cup light brown sugar. Whisk on medium speed for 6-8 minutes until the mixture becomes light and fluffy.
- Mix Wet Ingredients: Add ½ tsp vanilla extract, 1 ½ tsp ube extract, ¼ cup ube halaya, and the melted white chocolate-butter mixture to the bowl. Blend everything together until thoroughly combined.
- Prepare Dry Ingredients: In a separate bowl, combine ½ tsp salt, 1 tsp baking powder, and 1 ½ cups all-purpose flour. Mix well.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture, folding gently to avoid over-mixing which could toughen the cookies.
- Prepare Baking Sheets: Line two baking sheets with parchment paper. Because only 5 cookies fit per sheet, you will reuse one of the sheets during baking.
- Scoop Dough: Use a medium cookie scoop (¼ cup/#16) to portion dough onto prepared baking sheets. Place cookies at least 3 inches apart as they will spread significantly. Place 5 cookies per baking sheet.
- Bake Cookies: Bake in the preheated oven for 10 minutes. Remove the baking sheets and firmly slam them once on the counter to prevent cracking, then return to the oven and bake 2 minutes more.
- Cool: Let cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Using browned butter enhances the nutty flavor and depth of the cookies.
- Be sure to use ube halaya (purple yam jam) for authentic ube flavor and color.
- Do not overmix the batter once flour is added to maintain soft, tender cookies.
- Spacing cookies adequately on the baking sheet is crucial as these cookies spread a lot during baking.
- The slam technique after 10 minutes of baking helps avoid cracks while maintaining a fudgy texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Filipino Fusion
Nutrition
- Serving Size: 1 cookie (approximately 50g)
- Calories: 210
- Sugar: 18g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: ube brownie cookies, ube cookies, Filipino desserts, white chocolate cookies, brown butter cookies, quick cookies, ube halaya, ube extract
