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.

Nutrition per serving