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Deviled Blondies

Deviled Blondies

Cost $10, save $5

Source: Recommended by CookPal

  • 35 Min
  • 9 Servings
  • $10

INGREDIENTS

  • Chili Topping

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

  • Blondie Batter

    • 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

STEPS

1

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

2

For the sweet and spicy chili topping, combine butter, brown sugar, and Gochujang in a bowl, and mix thoroughly into a smooth paste. Set aside at room temperature.

3

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

4

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 batter is smooth. Fold in macadamia nuts and flour mixture using a spatula, stirring until the flour disappears.

5

Transfer batter into the prepared cake pan. Smooth out the top and transfer chili mixture on top in 12 evenly spaced dollops. Use a knife to create flame designs by running the knife through the chili dollops. Push some chili mixture slightly into the batter.

6

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

7

Transfer pan to a wire rack to cool completely before removing blondies from the pan. Cut into 9 pieces and serve chilled for best results.

NUTRIENTS

Per 1 serving

🔥

471

Calories

  • 5
    Protein
  • 50
    Carbs
  • 29
    Fats

💡 Chilling the blondies enhances the texture and flavor.For additional crunch, lightly toast the macadamia nuts before folding them into the batter.Adjust the Gochujang quantity based on spice tolerance.