If you don’t have a big sweet tooth, this blondie was made for you. Doenjang, a Korean fermented soybean paste—similar to Japanese miso—is the blondies’ nutty, intensely savory, and just-funky-enough backbone that complements the brown butter and pockets of melted semisweet chocolate. There’s an intensely fudgy, just-barely-cooked chewy center and we used a special pan to make sure everyone gets a piece of the deep golden-brown, caramelized edges.
Find out more about these treats and the impact of food on Alyse's Korean American adoptee journey from her AAPI Adoptee Potluck Club guest-editing package at The Kitchn.
The sweetest part about these blondies? We’re donating 20 percent of the proceeds to Adopteen, a program with The Park Adoption Community Center that helps young AAPI adoptees connect with their native cultures.