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Swicy Gochujang Brownies

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Triple-layered brownies featuring a fudgy chocolate base, a sweet-spicy gochujang caramel center, and a glossy chocolate ganache topping. This fusion dessert delivers bold flavor and irresistible texture in every bite.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (60g) all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (60g) unsalted butter
  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp heavy cream
  • Pinch of salt
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 1/4 cup (60ml) heavy cream
  • Optional: Flaky sea salt or toasted sesame seeds, for garnish

Instructions

  1. Line an 8-inch (20cm) square baking pan with parchment paper, leaving an overhang for easy lifting. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, whisk together melted butter and granulated sugar until glossy. Beat in eggs and vanilla extract.
  3. Sift in cocoa powder, flour, and salt. Stir until just combined; do not overmix.
  4. Pour brownie batter into prepared pan and smooth the top. Bake for 18–20 minutes, checking at 18 minutes for moist crumbs on a toothpick. Let cool.
  5. In a small saucepan, combine brown sugar, butter, and gochujang. Cook over medium heat, stirring until melted (2–3 minutes). Add heavy cream and a pinch of salt; stir until caramel thickens slightly (about 2 more minutes).
  6. Pour gochujang caramel evenly over cooled brownie base. Tilt pan or use spatula to spread. Let set for 10 minutes at room temperature or chill briefly if runny.
  7. In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second bursts, stirring after each, until smooth and glossy (about 1 minute total). Alternatively, use a double boiler.
  8. Pour ganache over caramel layer, tilting pan to cover completely. Smooth with spatula. Sprinkle flaky salt or toasted sesame seeds if desired.
  9. Chill pan in fridge for 30–45 minutes, until ganache is firm. Lift brownies out with parchment, cut into squares (16 pieces for bite-size treats), and serve.

Notes

For gluten-free, substitute flour with a 1:1 gluten-free blend or almond flour. Vegan adaptations: use coconut oil and coconut cream, flaxseed eggs. Add nuts or fruit for variations. Chill brownies before slicing for neat layers. If caramel is too spicy, add extra cream. Brownies are best served chilled or at cool room temperature.

Nutrition

Keywords: brownies, gochujang, fusion dessert, swicy, triple layer, chocolate, caramel, spicy brownies, Korean dessert, easy brownies

Find it online: https://tessierecipes.com/swicy-gochujang-brownies-recipe-easy-triple-layered-fusion-dessert/