In this video, learn how to make Chef John's delicious Deviled Blondies! These chewy, rich treats combine the sweetness of brown sugar and butter with a hint of vanilla and a touch of chocolate for the perfect dessert.
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00:00Hello, this is Chef John from FoodWishes.com with Deviled Blondies.
00:08That's right, I was going to post these a little bit closer to Halloween, but these
00:12were just too good not to share immediately.
00:15And I kind of knew these were going to be amazing, since the idea is based on a recent
00:18viral cookie video we posted, which got rave reviews.
00:22And I think I might even like these better.
00:25And to get started, we will take a couple tablespoons of brown sugar and add it to a
00:29tablespoon of room temp butter, along with the star of the show, and also the devil in
00:34these details, a generous tablespoon of Korean chili paste, which goes by the name gochujang,
00:40or as many people prefer to pronounce it, go-chef-john.
00:44And all we have to do here is mix, mash, and smear this all together until we've formed
00:49a nice smooth paste, at which point we'll simply reserve that at room temp until we
00:53need it.
00:55And then once that's set, we can move on to something a little less exciting.
00:59We'll go ahead and mix up our dry ingredients, which is just going to be some all-purpose
01:03flour, to which we add some salt and baking powder.
01:07And that's it, we'll take a whisk and give this a quick mix, until we have everything
01:10evenly combined.
01:12And as I so often do, to make this a little more exciting, and much, much more difficult,
01:17I used a nice small bowl.
01:20And once mixed, we can set that aside, and move on to the last thing we should prep before
01:24we start the batter.
01:25And that would be to grease a 9x9 cake pan, plus to hedge our bets, I also like to add
01:31a square of buttered parchment paper on the bottom, which will make removing the blondies
01:34stress-free.
01:36And that's it, once our pan is prepped, we can actually start the batter, which will
01:40begin with a little touch of white sugar, as well as some brown sugar, which once mixed
01:45together of course makes blonde sugar.
01:48We are also going to want to toss in a couple large eggs, plus a generous splash of real
01:52pure vanilla extract.
01:55At which point we'll take a whisk, or an electric hand mixer, and we will mix this
01:59until it's thick and smooth.
02:01And once that's happened, and our mixture looks a little something like this, we will
02:05stop, and we will add some melted butter, which by the way shouldn't be piping hot,
02:11so melt it ahead of time, and let it cool down a little bit.
02:15And then we'll take our mixer again and blend this one more time, until we produce something
02:19beautifully smooth, and fully emulsified.
02:22And yes, in case you're wondering, we could have added our melted butter in the first
02:26step, which I have done in other similar recipes, but sometimes when you do that the butter
02:31kind of splashes out when you first start mixing, so I feel like adding it at this point
02:35is just a little bit safer and easier.
02:38And that's it, once we're happy with how that looks and feels, we will stop, and we will
02:43add some macadamia nuts, or of course the nuts of your choice.
02:47And then we'll also dump in our flour mixture, and then switch to a spatula, and then carefully
02:52fold and mix this together, just until the flour disappears.
02:57And I realize that adding some kind of chip to a Blondie recipe, whether that's butterscotch
03:01or some kind of chocolate, is very popular, but Michelle and I tested this with and without,
03:07and we both agreed, we like this better without the chips.
03:10But anyway, when it comes to adding those to a Blondie, that's going to be up to you.
03:15I mean you are for all the Dagwood, of whether or not you should.
03:19But either way, like I said, we will mix this only until the flour disappears, and
03:23then we will stop mixing, and clean down the sides, at which point we'll take this and
03:27transfer it into our prepared pan.
03:30And generally for a nice thick batter like this, the best strategy is to plop it all
03:35in the center, and then once it's all been transferred in, we'll use our spatula to push
03:39from the center into the corners, and then eventually we will smooth out the top to form
03:44a nice even layer, and while it is true our batter will even out as it bakes, since we're
03:49just about to add our devilish design to the top, we're going to want to make this as uniform
03:54as possible.
03:55And once that's been accomplished, we can grab our Go Chef John Chili Sugar mixture,
04:00and we can start transferring that on top.
04:03And I originally thought I was going to cut this into 12 pieces, so I decided to start
04:07my design by doing 12 dollops, but if we wanted, another method that would work, would be to
04:13transfer this into a piping bag, and we could use that to pipe lines across the top, or
04:18whatever design we wanted.
04:20But anyway, as you can see, I simply used a spoon to make 12 dollops on top, at which
04:24point I grabbed a knife, so I could use the tip to make the final design.
04:29And what I wanted to do with each one of these, was shape it into like a devil's face, with
04:33the horns, and the goatee, oh yeah, they say one of the first things you notice when you
04:37get to hell, is all the goatees.
04:40But then I remembered, I don't know how to do that, so instead I went with this sort
04:44of abstract, fires of hell design, or as they call it in the brochure, the flames of eternal
04:50damnation.
04:52But no matter what design you go with, we definitely want to push some of that sugar
04:56chili mixture down into the batter.
04:58And when we're finished, the top should be about 50-50, between our red streaks and our
05:03blonde batter, which is pretty much what I've achieved here.
05:07And that's it, before this is baked, we'll give it the old tapa tapa, just to settle
05:12that batter down, and if you're using a glass dish, make sure you do that on a towel.
05:17And once tapped, it's ready to transfer into the center of a 350 degree oven, for about
05:2230-35 minutes, or until it looks like this.
05:27Which is very beautiful, and it looks done, but we should probably test to be sure, with
05:32a skewer.
05:34And please be careful where you poke, okay make sure you test a light part, since if
05:39you poke it into the chili component, it's going to be hard to tell, but if you go into
05:43a batter only part, it should come out clean, and mine did, which means it's cooked perfectly.
05:50And that's it, we now come to the most difficult part of the whole recipe, where we need to
05:54let this cool completely, before we remove it from the pan.
05:58I mean you can remove it a little bit warm, but it might crumble apart, and also warm
06:02blondies don't taste that good, and the texture is wrong.
06:06So please let it cool all the way down, before you try to remove it, and if everything goes
06:11according to plan, that should come out easily with no issue.
06:14And as I mentioned before, I was going to cut this into 12 pieces, but I changed my
06:19mind, and decided to go with 9, which I just thought was a more devilish number than 12.
06:25Plus if we do 9, our blondies are bigger, so there's also that.
06:30And that's it, once cut, I grabbed one and went in for a bite, and I'll get to the incredible
06:34flavors in a minute, but that my friends, texturally speaking, was an absolutely perfect
06:40blondie.
06:41Those outside edges were nice and crisp, with the rest of the blondie being moist and chewy.
06:47And also, and this is very important, we achieved that moist and chewy interior, without undercooking
06:52the batter.
06:53Anybody can make moist, chewy brownies and blondies by undercooking it, but that's not
06:57as good a chewiness, as a properly cooked chewiness.
07:02So please test for doneness carefully, and don't be tempted to pull these out of the
07:05oven too soon.
07:07And then as far as the taste goes, just a regular macadamia blondie would be incredible,
07:12but when you combine that sweet heat element, especially one used in a nice fermented Korean
07:17chili paste, you have something that rises up to a whole new level of deliciousness.
07:22And if you like those gochujang caramel cookies we did, you are definitely going to love these.
07:28Oh, and one last thing regarding the temperature.
07:30As I said, you should let these cool all the way down before you cut and serve them, but
07:34for maximum enjoyment, it is highly recommended to refrigerate these first before you serve
07:38them.
07:39In fact, that is the only way my wife Michelle will enjoy these, and I think we need to trust
07:44her, since she was the one that actually came up with the idea for these blondies.
07:49But anyway, whether you eat these cold or at room temp, these will, without a doubt,
07:53be one of the best blondies you've ever had, which is why we really do hope you give them
07:57a try soon.
07:59So please follow the links below for the ingredient amounts, a printable written recipe, and much
08:04more info, as usual.
08:06And as always, enjoy!