Ube Brownies adapted from Cathering Zhang

120g Unsalted butter (½ cup)
225g White chocolate, roughly chopped (8 oz)
100g White sugar (½ cup)
½ tsp Salt
1 tsp ube extract
2 large eggs
115g Ube halaya jam (½ cup)
150g All purpose flour (1 ¼ cup)
100g White chocolate, in chunks
Purple sweet potato powder, optional

To make Batter

Preheat the oven to 180C/355F and line an 8-inch square baking pan with parchment paper.

Combine the white chocolate and butter in a heatproof bowl and melt over a double boiler or in the microwave until smooth. Remove from the heat and cool slightly.

Combine the sugar, salt, ube extract, eggs and ube halaya in a large bowl and whisk until smooth. Slowly add the melted chocolate mixture to the ube mixture, whisking continuously until smooth. Add the flour into the batter and stir until just combined. Add the white chocolate chunks and fold to combine.

Transfer the batter to your lined baking tray and bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely and dust with sweet potato powder (optional). Slice in to squares and enjoy!