These Ube Brownie Mochi bars are a delightful fusion of chewy mochi and fudgy brownies, packed with rich ube flavor. Made with glutinous rice flour for a satisfyingly chewy texture, these treats are topped with whipped ube buttercream, a touch of cherry jam, and a drizzle of white chocolate for an elegant finish. Perfect for ube lovers and fans of unique, gluten-free desserts!

Why You’ll Love This Recipe

Chewy and Fudgy Texture – A delicious cross between mochi and brownies.
Rich Ube Flavor – Made with ube halaya and ube extract for deep, earthy sweetness.
Naturally Gluten-Free – Made with glutinous rice flour instead of wheat flour.
Beautiful and Elegant – Topped with ube buttercream, jam, and white chocolate drizzle.
Perfect for Any Occasion – A great dessert for parties, holidays, or casual snacking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Mochi Brownie Base:

1 cup glutinous rice flour
½ cup ube halaya (purple yam jam)
½ cup granulated sugar
¼ cup brown sugar
1 tsp baking powder
½ cup coconut milk
¼ cup evaporated milk
2 tbsp melted butter
1 large egg
1 tsp vanilla extract
½ tsp ube extract

For the Topping:

½ cup ube buttercream (whipped)
½ cup cherry or strawberry jam
¼ cup melted white chocolate (for drizzling)

Directions

Prepare the Batter:

Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
In a mixing bowl, whisk together glutinous rice flour, baking powder, granulated sugar, and brown sugar.
In a separate bowl, whisk together coconut milk, evaporated milk, melted butter, egg, vanilla extract, ube halaya, and ube extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until fully combined and smooth.

Bake the Mochi Brownies:

Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before slicing into squares.

Decorate:

Pipe a swirl of ube buttercream on top of each brownie.
Add a small dollop of cherry or strawberry jam in the center.
Drizzle melted white chocolate over the top for a finishing touch.

Serve & Enjoy:

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Enjoy at room temperature or slightly warmed for an extra gooey texture.

Servings and Timing

Servings: 9-12 squares
Preparation Time: 15 minutes
Baking Time: 30-35 minutes
Total Time: 50 minutes

Variations

Coconut Ube Mochi Brownies: Swap evaporated milk for full coconut milk for extra coconut flavor.
Chocolate Ube Twist: Fold in white or dark chocolate chips into the batter for a richer taste.
Nutty Delight: Sprinkle crushed macadamia nuts or toasted coconut flakes on top for added crunch.
Vegan Version: Use a flax egg and dairy-free milk alternatives.
Extra Ube Flavor: Add an additional tablespoon of ube extract for a more vibrant color and flavor.

Storage/Reheating

Storage: Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw before serving.
Reheating: Microwave for 10-15 seconds for a softer texture.

FAQs

What is ube?

Ube is a purple yam from the Philippines, known for its sweet, nutty, and vanilla-like flavor.

Is glutinous rice flour the same as regular rice flour?

No, glutinous rice flour is made from sticky rice and gives mochi its signature chewiness. Regular rice flour will not work as a substitute.

Can I use fresh ube instead of ube halaya?

Yes, but you’ll need to steam and mash the ube, then mix it with condensed milk or butter to create a smooth consistency.

Can I make this recipe without ube extract?

Yes, but ube extract enhances the color and flavor, making the brownies more vibrant and flavorful.

Can I use canned ube instead of ube halaya?

Canned ube is fine as long as it’s smooth and sweetened. If unsweetened, adjust sugar accordingly.

Why are my mochi brownies too dense?

Overmixing can make them too dense. Mix until just combined to maintain a soft, chewy texture.

Can I make these brownies in a muffin tin?

Yes! Bake them in a greased muffin tin for about 20-25 minutes for individual portions.

Do these taste like regular brownies?

No, they have a more chewy, mochi-like texture with a subtle sweetness from the ube.

What pairs well with these brownies?

Enjoy them with a cup of milk, matcha latte, or coconut coffee for a delicious combination.

How do I get a clean cut when slicing?

Use a sharp knife dipped in warm water and wipe clean between cuts for smooth slices.

Conclusion

These Chewy Ube Brownie Mochi bars are the ultimate fusion of mochi and brownies, offering a soft, chewy texture with the deep, earthy sweetness of ube. Topped with ube buttercream, jam, and a white chocolate drizzle, they make a stunning and delicious dessert for any occasion. Whether you’re a fan of ube or simply love unique treats, this recipe is a must-try!

Ube Brownie Mochi Recipe