Ube Mochi Brownies
Ingredients
419g |
1 Bag |
|
Butter |
242g |
1 Cup |
Granulated White Sugar |
233 |
1 Cup |
Brown Sugar |
32 |
¼ Cup |
Eggs |
50g |
1 Egg |
Ube Extract |
40g |
2tbsp |
Salt |
4g |
1tsp |
Ube Powder |
40g |
4tbsp |
375g |
1½ cup |
Equipment
- Saucepan 1.5 qt.
- Good for sauces, and scorched flour recipes.
- Rubbermaid High Heat Silicone Spatula
- Essential for life.
- Stainless Steel Colander
- Sturdy and useful for ice baths and straining.
- Warring WW200 Commercial
- If you are serious about waffles, this is a commercial grade iron that we use in our lab.
- Amazon Stainless Steel Whisk 14"
- Commercial grade stainless steel whisk.
- Stainless Steel Bowl
- A rule we carried from the kitchen to our homes; No Glassware.
- Pyrex Baking Dish
- A rule we immediately broke since we realized not many people have stainless or aluminum cake pans...
Let's Get Cooking 🤙🏽
- Preheat oven to 350F
- Add all dry ingredients to a bowl and sift
- To a medium mixing bowl add the melted butter, sugar and brown sugar.
- Mix with a flat paddle on low and gradually bring it to high.
- Add in eggs, milk (or water), ube extract, and vanilla extract and mix again on low speed.
- Mix using a flat paddle until incorporated.
- Add in your pre-sifted dry ingredients.
- Mix on low speed until all ingredients are fully homogenized.
- Pour all contents into a baking dish (We used a pyrex 18”x11”).
- Place the baking dish into the oven and bake for 30- 35 minutes.
- Use an ohashi (chopstick) to check for doneness.
- If it comes out clean, the brownies are fully cooked.
- Leave the brownies in a little longer for crispier edges.

Pro Tips 🤙🏽
- We topped ours ube brownies with a Coconut Ganache
White Chocolate |
220g |
Heavy Cream |
110g |
Dessicated Coconut |
30g |
- Place all ingredients into a double-boiler and fold until incorporated.
- Pour contents onto the top of the brownies. Let set and serve.
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