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Apple Cider Blondies

A cozy fall treat, these Apple Cider Blondies combine the rich flavors of brown sugar and apple cider with a deliciously moist texture, perfect for any seasonal gathering.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups apple cider Look for fresh apples or local brands for the best flavor.
  • 1 cup unsalted butter, melted Room temperature is key; Kerrygold is recommended for flavor.
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1.5 teaspoons vanilla extract Pure vanilla works wonderfully.
Dry Ingredients
  • 1.75 cups light brown sugar, lightly packed Gives that chewy texture.
  • 2.5 cups all-purpose flour
  • 2 teaspoons cornstarch Helps create a soft texture.
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
Topping
  • 1/3 cup granulated sugar For that sweet sprinkle on top.
  • 1 teaspoon ground apple pie spice Any good brand will do.

Method
 

Preparation
  1. In a small saucepan over medium heat, add 2 cups of apple cider and cook for 20-22 minutes, or until reduced to about 1/4 cup. Set aside to cool.
  2. Preheat your oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper.
  3. In a large bowl, whisk together melted butter and light brown sugar until fully incorporated. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  4. Add the reduced apple cider and mix until well combined.
  5. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
  6. Gradually stir the dry ingredients into the wet mixture until fully combined.
Baking
  1. Prepare the topping by combining granulated sugar and apple pie spice in a small bowl.
  2. Pour the batter into the prepared baking dish and sprinkle the topping evenly on top.
  3. Bake for 35-38 minutes, or until edges are golden and center is set.
Cooling
  1. Allow the blondies to cool completely in the pan on a wire rack before lifting them out and slicing into squares.

Notes

Store cooled blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For a fudgier texture, slightly underbake the blondies. Can freeze individually wrapped for up to 2 months.