Brown Butter Ube Brownies

• All-purpose flour – ¾ cup (90g)
• White sugar – ½ cup (100g)
• Brown sugar – ¼ cup (55g)
• Large eggs – 3 (approx. 150g)
• White chocolate chips – ⅔ cup (113g)
• Browned butter – ½ cup (113g)
• Ube extract – 1 tablespoon (13g)

• Heavy whipping cream – ½ cup (120ml)
• Ube extract – 1 tablespoon (13g)
• Powdered sugar – 3 tablespoons (24g)

In a small pan over low heat, melt ½ cup of butter. Let it simmer for 3–5 minutes until it turns a deep amber color, then remove from heat.

In a large mixing bowl, combine the hot browned butter with the white chocolate chips and stir until fully melted.

Add in the ube extract, then stir in the white sugar, brown sugar, eggs, and flour. Mix until smooth and well combined.

Pour the batter into a parchment-lined 8x8-inch (20x20 cm) baking pan.

Bake at 375°F (190°C) for 18–22 minutes. Remove when the top is slightly browned and allow to cool for 30 minutes.

While the brownies cool, make the whipped frosting: add the heavy cream, ube extract, and powdered sugar to a stand mixer. Mix on high speed for 3–5 minutes until fluffy.

Once brownies are completely cooled, slice into 9 squares and pipe the whipped frosting on top of each piece.