Deviled Blondies

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

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

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

Combine white sugar, brown sugar, eggs, and vanilla extract in a second bowl. 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, carefully stirring and folding just until the flour disappears. Transfer batter into the prepared cake pan and smooth out the top.

Transfer chili mixture on top in 12 evenly spaced dollops. Use the tip of a knife to make a flame design out of each dollop by running the knife in a few different dirctions. Make sure to push some of the chili mixture down into the batter as well. When done, the surface should have about a 50/50 ratio between red and blond streaks. Tap pan on the counter a few times.

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

Transfer to a wire rack and cool completely before removing brownies from pan. Cut into 9 brownies. For best results, serve chilled.