Apple Cider Blondies
Delicious and chewy blondies infused with the warm flavors of apple cider and spice, perfect for fall gatherings.
Ingredients
For the Blondies
- 2 cups apple cider Choose fresh apple cider for best flavor.
- 1 cup unsalted butter, melted Make sure it’s melted but not hot.
- 1 3/4 cups light brown sugar, lightly packed Enhances flavor with a caramel hint.
- 2 large eggs, room temperature Helps in creating a smooth batter.
- 1 large egg yolk, room temperature Adds richness, making the blondies fudgy.
- 1 1/2 teaspoons vanilla extract Use pure for best flavor.
- 2 1/2 cups all-purpose flour Level off when measuring.
- 2 teaspoons cornstarch Creates a softer texture.
- 1 teaspoon baking powder Adds lift.
- 1 teaspoon kosher salt Elevates all flavors.
- 1/3 cup granulated sugar Used for topping.
- 1 teaspoon ground apple pie spice Enhances apple flavor.
Instructions
Preparation
- Pour 2 cups of apple cider into a small saucepan over medium heat. Cook for 20-22 minutes, stirring occasionally, until the liquid has reduced to about 1/4 cup. Set aside to cool slightly.
- Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper.
- In a large bowl, whisk together the melted butter and light brown sugar until smooth and glossy.
Mixing
- Add the two large eggs and the egg yolk, one at a time, whisking well after each addition.
- Whisk in the vanilla extract and the reduced apple cider until combined.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually stir the flour mixture into the butter and egg mixture until completely combined.
Baking
- Pour the batter into the prepared baking dish, spreading it evenly.
- In a small bowl, mix granulated sugar with apple pie spice and sprinkle it over the batter.
- Bake for 35-38 minutes, or until the edges just begin to turn golden brown and the center is set.
- Allow the bars to cool completely before cutting them into squares.
Notes
Store leftovers in an airtight container for up to 3 days; freeze for up to 1 month. Check for doneness early to prevent overbaking.