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Are you ready to dive into a devilishly delicious treat that will have your taste buds begging for more? Chef John’s Deviled Blondies are here to spice up your dessert game with a unique twist. These blondies are topped with a sugary chili paste that adds a perfect balance of sweet and spicy flavors, making them ideal for any Halloween celebration.

Let’s get started on creating these mouthwatering Deviled Blondies:

Preheat your oven to 350 degrees F (175 degrees C) and prepare a 9×9 cake pan by greasing it and lining the bottom with parchment paper.

For the tantalizing topping:

In a small bowl, combine 1 tablespoon of soft butter, 2 tablespoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>tablespoons of light brown sugar, and 1 rounded tablespoon of Gochujang chili paste. Mix these ingredients thoroughly until you have a smooth paste. Set this mixture aside at room temperature for later use.

Now, onto the luscious blondie batter:

In a bowl, combine 1 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt. Mix these dry ingredients thoroughly and set them aside.

In a separate bowl, combine 3/4 cup of granulated white sugar, 1/2 cup of packed light brown sugar, 2 large eggs, and 2 teaspoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>teaspoons of pure vanilla extract. Use an electric mixer to beat these ingredients until smooth and thick. Pour in 2 sticks of melted and slightly cooled salted butter, and continue to beat until the batter is smooth.

Next, gently fold in 1/2 cup of macadamia nuts and the flour mixture using a spatula. Stir and fold just until the flour disappears into the batter.

Transfer the batter into the prepared cake pan and smooth out the top. Now, spoon the chili mixture on top in 12 evenly spaced dollops. Using the tip of a knife, create a flame design out of each dollop by running the knife in various directions. Make sure to push some of the chili mixture down into the batter to achieve a beautiful 50/50 ratio between red and blond streaks on the surface.

Give the pan a gentle tap on the counter and then bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, transfer the pan to a wire rack and allow the blondies to cool completely before removing them from the pan. Cut the blondies into 9 irresistible pieces.

For the best taste experience, serve these devilishly good blondies chilled and watch them disappear in no time!

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