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Apple Cider Blondies

These Apple Cider Blondies capture the essence of fall with their buttery richness and unique apple cider flavor, perfect for any cozy occasion.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Apple Cider Blondies
  • 2 cups apple cider Look for fresh, unfiltered apple cider for the best flavor; homemade cider is ideal.
  • 1 cup unsalted butter, melted Always use high-quality butter for richness. Brands like Kerrygold or Plugra work wonders.
  • 1 3/4 cups light brown sugar, lightly packed This adds that beautiful caramel sweetness. Consider organic for the best taste.
  • 2 large eggs, room temperature Room temp eggs blend more smoothly. Set them out an hour before baking!
  • 1 large egg yolk, room temperature Enhances richness—don’t skip it!
  • 1 1/2 teaspoons vanilla extract Pure vanilla extract elevates the overall flavor. Brands like Nielsen-Massey are superb.
  • 2 1/2 cups all-purpose flour Regular AP flour works, but for sturdier results, go for King Arthur Flour.
  • 2 teaspoons cornstarch This helps achieve that chewy texture.
  • 1 teaspoon baking powder Make sure it’s fresh for the right rise.
  • 1 teaspoon kosher salt Enhances all the flavors—sea salt can work too.
  • 1/3 cup granulated sugar For the topping and a bit of sweetness.
  • 1 teaspoon ground apple pie spice Look for a blend or make your own with cinnamon, nutmeg, and allspice.

Method
 

Preparation
  1. In a small saucepan over medium heat, add the apple cider. Cook for 20-22 minutes, or until it is reduced to about 1/4 cup. Set aside to cool slightly.
  2. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, letting a little hang over the edges for easy removal later.
  3. In a large bowl, whisk together the melted butter and light brown sugar until fully incorporated—about a minute should do!
  4. Add the eggs and the egg yolk, one at a time, whisking well after each addition to combine evenly.
  5. Whisk in the vanilla extract until blended.
  6. Gently stir in the reduced apple cider until well mixed—don’t overmix; you want to keep it light and fluffy.
  7. In a separate medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt until combined.
  8. Gradually stir the flour mixture into the butter and egg mixture until completely combined. It should be thick yet pourable.
  9. Transfer the batter into the prepared baking dish, spreading it into an even layer with a spatula.
  10. In a small bowl, combine the granulated sugar and apple pie spice. Whisk to combine, and then sprinkle evenly over the blondie batter.
  11. Bake for 35-38 minutes, or until the edges just begin to turn golden brown. The center should be set and no longer jiggly—it’s okay if it’s slightly soft!
  12. Allow the bars to cool completely in the pan on a wire rack. Once cool, lift it out using the parchment and cut into squares.

Notes

For the most tender blondies, avoid over-baking. A toothpick inserted into the center should come out with a few moist crumbs. Store these blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Freeze beautifully for up to 2 months.