Start by boiling the Ube (purple yam) in a pot of water for about 30 minutes, or until tender when pierced with a fork. Once cooked, drain and let it cool slightly. Peel the Ube and either mash it with a fork or blend it into a smooth puree.

In a medium bowl, whisk together ½ cup of melted unsalted butter and 2 large beaten eggs until combined. Gradually add in 1 teaspoon of vanilla extract and the prepared Ube puree, mixing well until everything is smoothly incorporated.

In a separate bowl, sift together 1 cup of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Mix thoroughly.

Slowly add the dry ingredient mixture to your wet Ube mixture, stirring gently using a spatula until just combined.

Preheat your oven to 375°F (190°C). Pour the brownie batter into a greased 9x9-inch baking pan and bake for 15-20 minutes.

Once baked, remove the brownie pan from the oven and let it cool on a wire rack for about 10 minutes. Lift the brownies out of the pan using parchment paper, if used, and place them on a cutting board.