Ube Gouda Blondies

Ube Gouda Blondies Ube Gouda Blondies

Brown Butter, Ube Gouda, Cookie Table Showstopper

Yancey's Fancy Ube Gouda melts right into a brown-butter blondie batter, tinting it a soft lavender-purple with a mellow, toasty sweetness. A dessert built for a double-take at the cookie table.

Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min
Serves: 16

What You Will Need

  • 10 tbsp unsalted butter
  • 1 cup light brown sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 oz Yancey's Fancy Ube Gouda, shredded
  • 1/3 cup white chocolate chips (optional)

What To Do

  1. Brown the butter: Melt the butter in a saucepan over medium heat, swirling occasionally, until it turns golden brown and smells nutty. Pour into a large bowl and let cool for 5 minutes.
  2. Whisk in sugar and eggs: Preheat the oven to 350°F and line an 8x8-inch pan with parchment. Whisk the brown sugar, egg, egg yolk, and vanilla into the browned butter until smooth and glossy.
  3. Fold in the dry ingredients: Sprinkle the flour, baking powder, and salt over the batter and fold in just until no dry streaks remain. Don't overmix.
  4. Fold in the Ube Gouda: Fold in the shredded Ube Gouda and white chocolate chips (if using) until evenly distributed throughout the batter.
  5. Bake: Spread the batter into the prepared pan and bake until the edges are set and the center is just barely set.
  6. Cool completely: Cool completely in the pan before lifting out and slicing into bars. They firm up and slice much more cleanly once fully cooled.

Pro Tips:

The purple tint is subtle and marbled rather than solid, which is part of the appeal: it looks handmade, not food-colored. Great alongside a classic Christmas cookie tray for contrast.