Ingredients
Method
- Melt butter in a medium saucepan over medium heat, stirring frequently.
- Once melted, continue to cook, stirring constantly, until the butter foams, subsides, and brown specks appear.
- Remove the pan from heat once the butter has reached a rich brown color. Pour into a large heatproof bowl.
- Pour the apple cider into the same saucepan. Cook over medium-high heat, stirring occasionally, until reduced to ½ cup. This will take about 35 minutes.
- Pour the reduced cider into the bowl with browned butter and let cool for about 30 minutes at room temperature.
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, ensuring there is an overhang on the sides, then spray with nonstick spray.
- In a small bowl, mix granulated sugar and 1 teaspoon of apple pie spice. Set aside.
- In a large bowl, whisk together flour, remaining apple pie spice, kosher salt, and baking soda.
- When the butter and cider mixture has cooled, add brown sugar and mix until dissolved. Add eggs and vanilla, whisking until smooth.
- Stir in the dry ingredients using a rubber spatula until the batter is smooth and well combined.
- Transfer the batter into the prepared pan and smooth evenly. Sprinkle with the apple pie spice-sugar mixture and gently press it in.
- Bake for 35 to 40 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the blondies cool in the pan for at least 1 hour before slicing.
Nutrition
Notes
These chewy apple cider blondies make the perfect fall treat. They're spiced with apple pie seasoning and the rich flavor of brown butter for a cozy dessert experience.