Deviled Blondies

Ingredients

• 1 tablespoon butter
• 2 tablespoons light brown sugar
• 1 rounded tablespoon Gochujang chili paste

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9 cake pan and line the bottom with parchment paper.

2. 2

   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.

3. 3

   For the blondie batter, combine flour, baking powder, and salt in a bowl; mix thoroughly to combine. Set aside.

4. 4

   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.

5. 5

   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.

6. 6

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

7. 7

   Transfer to a wire rack and cool completely before removing brownies from pan. Cut into 9 brownies. For best results, serve chilled.