Apple Cider Blondies (Print Version)
# Ingredients:
01 -
2 large eggs
02 -
¾ teaspoon baking soda
03 -
2 cups packed light brown sugar
04 -
3 cups all-purpose flour
05 -
3 cups apple cider
06 -
1 cup unsalted butter (8 ounces), chopped into pieces
07 -
1 tablespoon pure vanilla extract
08 -
1 tablespoon plus 1 teaspoon apple pie spice, separated
09 -
2 tablespoons granulated sugar
10 -
1 teaspoon kosher salt
# Instructions:
01 -
Set a medium pot with a light-colored base over medium heat, melt the butter, and stir it often. After it melts, continue cooking, stirring nonstop. The butter will bubble up, then settle down, while brown bits form at the bottom and you'll start smelling a nutty scent. Once you notice it's browned, take it off the heat right away and move it into a heat-safe bowl to cool it quickly.
02 -
Using the same pot, pour in the apple cider and set it over medium-high heat. Cook it while stirring every now and then until it’s reduced to half a cup, which takes about 35 minutes. Pour the cider into a glass measuring cup to check. If there’s not enough left, just add more cider to get exactly ½ cup. Mix the cooled cider with the browned butter, and let everything sit at room temp to cool off for 30 minutes.
03 -
While the mixture's cooling, turn your oven to 350°F (175°C) to preheat. Line a 9x13-inch pan with parchment paper, leaving the edges hanging over the longer sides to make it easier to lift out later. Spray the whole thing lightly with cooking spray.
04 -
In a roomy bowl, mix the flour, the leftover apple pie spice, the baking soda, and kosher salt using a whisk. Set it nearby for later.
05 -
After the butter and cider have cooled completely, stir in the brown sugar until it's mostly dissolved. Then add both eggs and the vanilla extract, whisking everything together so it's nice and smooth.
06 -
Using a rubber spatula, fold the dry ingredient mixture into the wet ingredients. Stir until you’ve got a smooth batter without any dry spots left.
07 -
Move the batter to the prepared pan, smoothing out the top evenly. Combine the granulated sugar with one teaspoon of apple pie spice in a little bowl, then sprinkle this over the batter. Press lightly so it sticks.
08 -
Pop it in the oven and bake for 35–40 minutes or until the surface is golden brown and a toothpick inserted comes out with just a couple of moist crumbs on it. Let it chill in the pan for a full hour before cutting it up.
09 -
Keep the slices in a sealed container at room temp for up to 3 days. You can also refrigerate them for up to 5 days if needed.
# Notes:
01 -
Let the blondies cool entirely before cutting to keep the texture right.