UBE Brownies with cheesecake topping and grated white chocolate! SAY NO MORE! GET IN MY BELLY!
(new to UBE? Ube is a vibrant purple tuber that is a staple ingredient in the Philippines. It belongs to the root vegetable family and shares a similar texture and taste with common sweet potatoes and yams. Originating from Southeast Asia, ube is a perennial twining vine that flourishes in tropical climates. In the Philippines, ube is popularly used to create a variety of desserts and sweets - you can source it easily at your local Asian supermarket)
Ingredients:
For the Cheesecake Layer
- 250 gm cream cheese - room temperature
- 1/4 cup caster sugar
- 1 egg
- 1 tsp Ube extract
UBE Brownie
- 250 gm melted salted butter
- 1 cup white sugar
- 1/4 cup brown sugar
- 1 1/2 cup Ube JAM
- 2 Tbsp Ube extract
- 2 cups sifted plain flour
- 1 tsp baking powder
Instructions
- Preheat Oven to 175c. In a medium sized bowl, whisk the cream cheese along with the sugar until creamy and smooth. Mix in the Ube extract and egg until fully incorporated and set aside.
- In another large bowl whisk the melted butter, white sugar and brown sugar. Add in the Ube jam and Ube extract until fully incorporated. Sift in the plain flour and baking powder and mix until just combined. DO NOT OVER-MIX.
- In a lined baking tray spread the Ube filling as even as possible. Then pour over the cream cheese mixture and bake in the oven for 30 minutes. DO not over bake, a little crumb can be on a skewer if you do a skewer test.
- Allow to cool completely before chilling in the fridge to set further.
- Once set, slice the Ube brownies and grate white chocolate over the top with the GT pod from FinaMill!!!!!!! You can also freeze portions for another time!