The Best Apple Cider Blondies Recipe

The best apple cider blondies are rich and chewy. These apple cider, brown butter, and apple pie spice blondie bars will become your favourite fall treat.  

– 1 cup unsalted butter (8 ounces) cut into cube – 3 cups apple cider – 2 tablespoons granulated sugar – 1 tablespoon plus 1 teaspoon apple pie spice divided – 3 cups all-purpose flour – 1 teaspoon kosher salt – ¾ teaspoon baking soda – 2 cups packed light brown sugar – 2 large egg – 1 tablespoon pure vanilla extract


Stir brown butter in a light-colored, heavy-bottomed pot over medium heat. Whisk butter regularly over medium heat after melting. Butter foams and settles when fried.   


Step 1

Quickly browns butter. Remove butter from heat and place in a large heatproof basin to stop browning. Fill empty pan with apple cider. Sizzling cider pans.  

Step 2

Heat cider on medium-high heat, stirring occasionally, until reduced to ½ cup. The process takes 35 minutes. Reduced cider glass. Increase cider to ½ cup if necessary.  

Step 3

Pour reduced apple cider into browned butter basin and chill 30 minutes at room temp.  

Step 4

Pre-heat the oven to 350°F while the butter and cider cool. Pulling bars off a 9x13-inch baking sheet requires parchment paper with two lengthy overhangs.   

Step 5

Spray nonstick pans. A small bowl includes granulated sugar and 1 teaspoon apple pie spice. Set aside.  

Step 6

In a large bowl, combine flour, remaining apple pie spice, kosher salt, and baking soda. Mix brown sugar until mostly dissolved after butter and cider cool to room temperature.   

Step 7

Fully mix eggs and vanilla. Mix flour and wet ingredients using a rubber spatula. Offset spatula or spoon batter in pan. Keep apple pie sugar-spice consistent.  

Step 8

Bake for 35–40 minutes until the top is brown and a toothpick inserted into the centre comes out with only a few moist crumbs. Let pan cool 1 hour before slicing.  

Step 9

Store bars in an airtight container at room temperature for 3 days or refrigerate for 5 days.  

Step 10

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