In 2024, Eric Kim's gochujang caramel cookies swept the internet. Snickerdoodle-esque sugar cookies with bites of fermented chile paste marbled throughout the dough? Who wouldn't want to try it?
When I made it for the first time, I was really impressed by the texture and combination of flavors. It was well balanced and immediately went into my "favorite cookie recipes" folder.
Video of the Day
Video of the Day
My gochujang caramel blondies are simply the bar version of Eric's cookies. They're soft yet chewy, with stronger hints of brown sugar due to the nature of the blondie's higher molasses content. The gochujang caramel is swirled on top of the blondie batter, giving the bars a beautiful marbled look.
Ready to bake some gochujang blondies? Keep reading for the recipe!
Quick Recipe Overview
SERVINGS: 16 blondies
PREP TIME: 10 minutes
BAKE TIME: 35–40 minutes
COOL TIME: 1 hour
TOTAL TIME: About 1 hour 45 minutes
Things You'll Need
1 1/2 cup all-purpose flour
1/4 tsp. ground cinnamon
1 tsp. fine sea salt
1 1/4 cups brown sugar (I did half light, half dark)
1/2 cup vegetable oil
2 eggs
1 Tbsp. vanilla extract
1 Tbsp. unsalted butter, softened
1 heaping Tbsp. gochujang
2 Tbsp. light brown sugar
1. Mix the oil and brown sugar
Preheat the oven to 350°F and line an 8 x 8-inch baking pan with parchment paper.
In a large mixing bowl, stir together the 1 1/4 cups of brown sugar and oil until fully combined.
2. Stir in the eggs and vanilla
Mix in the eggs and vanilla until smooth.
3. Add the dry ingredients
Stir in the dry ingredients until no dry spots remain. Transfer the mixture to a baking pan.
4. Mix the butter, gochujang, and brown sugar
In a small bowl, mix the softened butter, gochujang, and 2 tablespoons of light brown sugar until combined.
5. Swirl the gochujang in the blondie batter
Add 1 teaspoon drops of gochujang paste evenly across the top of the blondie batter. Then, use a knife to swirl it in.
6. Bake the blondies
Bake the blondies for 35 to 40 minutes or until the top looks set and a toothpick inserted in the middle comes out mostly clean. Let them cool in the pan for at least an hour before slicing and serving. Enjoy!
Tip
Store the gochujang blondies in an airtight container at room temperature for up to 5 days.
