Deviled Blondies
Ingredients
- 1 tablespoon butter
- 2 tablespoons light brown sugar
- 1 rounded tablespoon Gochujang chili paste,
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 cup white sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 sticks salted butter, melted and cooled slightly
- 1/2 cup macadamia nuts
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9 cake pan and line the bottom with parchment paper.
- For the sweet and spicy chili topping, combine butter, brown sugar, and Gochujang in a small bowl, and mix thoroughly into a smooth paste. Set aside at room temperature until needed.
- For the blondie batter, combine flour, baking powder, and salt in a bowl; mix thoroughly to combine. Set aside.
- Combine white sugar, brown sugar, eggs, and vanilla extract in a second bowl. Using an electric mixer beat until smooth and thick. Pour in melted butter, and beat until batter is smooth. Fold in macadamia nuts and flour mixture using a spatula, carefully stirring and folding just until the flour disappears. Transfer batter into the prepared cake pan and smooth out the top.
- Transfer chili mixture on top in 12 evenly spaced dollops. Use the tip of a knife to make a flame design out of each dollop by running the knife in a few different dirctions. Make sure to push some of the chili mixture down into the batter as well. When done, the surface should have about a 50/50 ratio between red and blond streaks. Tap pan on the counter a few times.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Transfer to a wire rack and cool completely before removing brownies from pan. Cut into 9 brownies. For best results, serve chilled.
Source
Original recipe: View Original