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These rich apple cider blondies take fall baking to new heights. The reduced apple cider works with browned butter to make thick, chewy treats that pack intense apple flavor in each bite, truly capturing autumn's essence.
I whipped these up during apple season last fall when I had too much fresh cider and needed something different than another pie. Now they've turned into my go-to fall treat that my buddies always ask for once the air gets chilly.
What You'll Need
- Unsalted butter: Forms the browned butter foundation that adds those lovely caramel hints
- Apple cider: Boiled down to pack in more flavor for genuine apple punch
- Light brown sugar: Gives you that chewy bite and slight molasses taste
- Apple pie spice: Adds that signature fall flavor mix
- All-purpose flour: Builds the framework while keeping things soft
- Kosher salt: Boosts all the tastes and cuts through sweetness
- Vanilla extract: Brings deep background notes
- Eggs: Add body and richness
Making Your Blondies
- Get That Butter Brown:
- Heat butter on medium until the bits turn golden and smell nutty. This usually takes around 5 to 7 minutes with constant movement. You'll see foam first, so keep an eye through it to catch color changes at the pan bottom. This step creates those tasty toffee flavors that make these treats so good.
- Make Cider Super Strong:
- Put your cider in the same pan you used for butter and cook it down from 3 cups to just 1/2 cup. This takes about 35 minutes with a few stirs now and then. The sugars get stronger and it turns almost syrupy. This is what gives your blondies their true apple kick.
- Mix Your Wet Stuff:
- Stir together the brown butter and thick cider, then let it cool down before you add brown sugar. Cooling stops your eggs from cooking when you mix them in later. Once everything's room temp, add eggs and vanilla and whisk it all smooth.
- Add Your Dry Stuff:
- Fold in the flour mix gently until just mixed. Too much mixing makes tough blondies. The batter should be thick and rich without any flour streaks showing.
- Bake It Just Right:
- Spread your batter evenly in the pan and sprinkle that spicy sugar mix on top. Bake until the sides start pulling away a bit but the middle's still soft. Let them cool all the way before cutting for the neatest squares.
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I found out that using freshly pressed cider from nearby orchards really takes these over the top. My folks now know fall has started not by looking at the trees but when these blondies show up in our kitchen. When they're baking, the smell pulls everyone to the kitchen with thoughts of apple picking days and hay wagon rides.
Keeping Them Fresh
These apple treats stay nice and chewy for about three days in a closed container on your counter. If you want them to last longer, stick them in the fridge for up to five days, though they do get a bit firmer when cold. You can even freeze them for up to three months by wrapping each piece in plastic and putting them in a freezer bag. Just let them warm up on the counter before eating.
Different Takes
Regular apple cider works great in this recipe, but try using spiced cider for even more flavor punch. During Christmas time, throwing in 1/2 cup of dried cranberries creates pretty red spots with tart bursts. When caramel apples hit the stores, try pouring some homemade caramel sauce over cooled blondies for a fancy twist that makes the apple flavors pop.
Ways To Enjoy
These squares taste fantastic by themselves, but for a really amazing dessert, warm them slightly and top with a scoop of vanilla bean ice cream. The mix of warm spicy blondie and cold creamy ice cream makes a dessert you won't forget. For parties, cut them into tiny bites and set them on a tray with fresh apple slices and a small dish of caramel dip for a fun fall snack board everyone will love.
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Frequently Asked Questions
- → What’s the correct way to brown butter?
Heat butter in a light pan over medium heat, stirring often. When it foams and you see brown bits at the bottom, take it off the heat to prevent burning.
- → How long does it take to reduce cider?
Cook apple cider on medium-high for about 35 minutes until you’re left with 1/2 cup. Double-check with a measuring cup.
- → What can I use instead of apple pie spice?
If you’re out of apple pie spice, combine cinnamon, nutmeg, and allspice in a 4:2:1 ratio to make your own blend.
- → When should I take the blondies out of the oven?
They’re done when the top is golden brown and a toothpick poked in the middle comes out with just soft crumbs, not batter.
- → What’s the best way to store them?
You can keep them in an airtight box at room temperature for 3 days or in the fridge for up to 5 days.