Deviled Blondies

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9 inch cake pan and line the bottom with parchment paper. (5 minutes)

For the sweet and spicy chili topping, combine the softened butter, brown sugar, and Gochujang chili paste in a small bowl. Mix thoroughly until you have a smooth, glossy paste. Set aside at room temperature. (5 minutes)

In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This ensures even distribution of the leavening agent. Set aside. (3 minutes)

In a large bowl, combine the granulated white sugar, packed light brown sugar, eggs, and vanilla extract. Using an electric mixer, beat on medium speed until the mixture is smooth and slightly thickened. Gradually pour in the melted butter, continuing to beat until the batter is smooth and homogenous. (7 minutes)

Gently fold in the dry flour mixture into the wet ingredients using a spatula, being careful not to overmix. Stop mixing just as the flour disappears. Fold in the chopped macadamia nuts. (5 minutes)

Transfer the blondie batter into the prepared cake pan, spreading it evenly. Drop the chili mixture on top of the blondie batter in 12 evenly spaced dollops. (3 minutes)

Use the tip of a knife or a toothpick to create a flame design by swirling the chili mixture into the batter. Push some of the chili mixture down into the batter for a marbled effect. Aim for a roughly 50/50 ratio between the red chili topping and the blond batter. Tap the pan on the counter a few times to release any trapped air bubbles. (5 minutes)

Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 30 to 35 minutes. The edges should be golden brown. (30-35 minutes)

Transfer the pan to a wire rack and let the blondies cool completely before removing them from the pan. Once cooled, cut into 9 squares. For an extra decadent treat, chill the blondies in the refrigerator before serving. (60 minutes)