Deviled Blondies
Why Make This Recipe
Deviled Blondies are a fun twist on the classic blondie dessert. They combine the sweet and buttery flavor of traditional blondies with a spicy kick from Gochujang chili paste. This unique blend of flavors makes them perfect for those who love both sweet and savory treats. Whether for a party or just a snack, these blondies will stand out on any dessert table.
How to Make Deviled Blondies
Ingredients:
1 tablespoon soft butter
2 tablespoons light brown sugar
1 rounded tablespoon Gochujang chili paste, or other chili paste
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 cup granulated white sugar
1/2 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 sticks salted butter
1/2 cup macadamia nuts
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9 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 the 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 directions. 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 the 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 the pan. Cut into 9 brownies. For best results, serve chilled.
How to Serve Deviled Blondies
Deviled Blondies are best served chilled. Cut them into squares and plate them nicely. You can also drizzle additional melted white chocolate or sprinkle some extra macadamia nuts on top for added decoration. Pair them with a glass of cold milk or a scoop of vanilla ice cream to balance the heat from the chili paste.
How to Store Deviled Blondies
To store Deviled Blondies, place them in an airtight container. You can keep them at room temperature for up to a few days or in the refrigerator for about a week. If you want them to last longer, consider freezing them. Wrap individual pieces tightly in plastic wrap and then place them in a freezer bag. They can last up to three months in the freezer.
Tips to Make Deviled Blondies
- Mix Well: Ensure that you mix the butter and sugars well for a smoother texture.
- Watch the Oven: Keep an eye on the blondies while baking. Ovens can vary, so check for doneness a few minutes early.
- Add More Spice: If you like it spicier, add more Gochujang to the topping mixture.
Variation
You can substitute Gochujang with any other chili paste or sauce you prefer, or even use a powdered chili for different heat levels. Additionally, try adding chocolate chips or dried fruit for an extra flavor boost.
FAQs
Can I use a different type of nut?
Yes, you can use any nut you prefer, such as walnuts or pecans, if you don’t have macadamia nuts.What if I don’t have Gochujang?
If you don’t have Gochujang, you can substitute it with another chili paste or even sriracha for a different flavor.How can I make this recipe gluten-free?
You can use a gluten-free flour blend in place of all-purpose flour to make the blondies gluten-free.
Deviled Blondies
Ingredients
Method
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9 cake pan and line the bottom with parchment paper.
- Combine butter, brown sugar, and Gochujang in a small bowl for the sweet and spicy chili topping and mix thoroughly into a smooth paste. Set aside at room temperature until needed.
- In a bowl, combine flour, baking powder, and salt for the blondie batter; mix thoroughly to combine. Set aside.
- In a second bowl, combine white sugar, brown sugar, eggs, and vanilla extract. Using an electric mixer, beat until smooth and thick.
- Pour in melted butter and beat until the batter is smooth, then fold in macadamia nuts and the flour mixture using a spatula, carefully stirring until the flour disappears.
- Transfer the batter into the prepared cake pan and smooth out the top.
- Transfer the chili mixture on top in 12 evenly spaced dollops. Use the tip of a knife to make a flame design out of each dollop, pushing some of the chili mixture down into the batter. Tap the pan on the counter a few times.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes.
- Transfer to a wire rack and cool completely before removing blondies from the pan. Cut into 9 brownies.