Deviled blondies
Food Wishes · ♥ 4.4K likes · 89.7K views · 8 min video
Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp brown sugar
- 1 tbsp room temp butter
- 1 tbsp Korean chili paste
Mix, mash and smear brown sugar, room-temperature butter and gochujang into a smooth paste; hold at room temperature.
Gochujang sugar paste
- all-purpose flour
- salt
- baking powder
Whisk the flour, salt and baking powder together until evenly combined; set aside.
- white sugar
- brown sugar
- 2 whole large eggs
Whisk or beat white sugar, brown sugar, the eggs and vanilla until thick and smooth.
- real pure vanilla extract
- melted butter
Add the melted, slightly cooled butter and mix again until smooth and fully emulsified; added now rather than first so it does not splash.
- macadamia nuts
Add macadamia nuts and the flour mixture; with a spatula fold just until the flour disappears. Chips are optional and left out here.
Scrape down, plop the batter in the center of the pan, push it into the corners and smooth the top evenly.
Spoon 12 dollops of the chili-sugar paste on top, then use a knife tip to swirl a design, pushing some into the batter; aim for about 50-50 red streaks and blonde batter.
The devilish swirl design
Bake in the center of a 350 degree oven for about 30 to 35 minutes, until a tester in a batter-only spot comes out clean.
Cool completely before removing from the pan, or it may crumble; refrigerating before serving is recommended.
Cooling completely and cutting