We are excited to collaborate with Alyse Whitney 수지—a Korean American adoptee and Los Angeles-based food editor, recipe developer, and video host—for a blondie with a savory twist.
If you don’t have a big sweet tooth, Alyse’s Korean-ish Brown Butter Blondies were 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? 20% of the sales will be donated to Adopteen, a program with The Park Adoption Community Center that helps young AAPI adoptees connect with their native cultures.
Ingredients: Chocolate, Flour, Butter, Brown Sugar, White Sugar, Egg, Doenjang (Soybean, wheat flour, salt, water, fermented ethyl alcohol [ethyl alcohol, water], seasoned base [Hydrolyzed vegetable protein, sodium metaphosphate, glycine]), Vanilla, Sesame Oil, Baking Powder
Contains: Dairy, Eggs, Soy, Wheat
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