Indulge in the cozy flavors of fall with these delectable Apple Cider Blondies. They are soft, chewy, warmly spiced, and full of apple cider flavor. Topped with a sprinkle of cinnamon sugar for extra crunch these apple cider blondies taste like fall in a bite!
There is nothing like apple cider donuts on a crisp fall day and these blondies taste exactly like biting into a warm donut without the hassle of deep frying!
Soft and chewy blondies infused with the cozy flavors of apple cider and aromatic spices. These blondies are made with reduced apple cider which gives them so much flavor and added moisture to keep it really soft. After baking the blondies are brushed with melted butter and sprinkled generously with crunchy cinnamon sugar coating.
Bursting with the rich flavors of the season, these apple cider blondies are a heartwarming treat to enjoy with a cup of hot cider or your favorite cozy beverage.
For me fall recipes try my cinnamon roll blondies, pumpkin butterscotch bars or biscoff brownie blondies
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Why you will love these Apple Cider Blondies
- Full of Fall Flavors: These blondies are loaded with the sweet and tart flavor of apple cider, complemented by warm spices like cinnamon and nutmeg.
- Easy to Make: This recipe comes together quickly with simple ingredients and doesn’t require any special equipment.
- Perfect Texture: They have a chewy, slightly gooey center and a golden, crisp top, offering the perfect blondie texture in every bite.
- Versatile Treat: Great for dessert or a sweet snack, these blondies are perfect for any fall occasion, from holiday gatherings to casual get-togethers.
Ingredient Notes
- Apple cider– Use any kind of apple cider you like.Before using it, make sure to reduce it by a third as instructed in the recipe. Reducing it will boil off any extra water and make the flavor really concentrated!
- Unsalted butter – I like to use unsalted butter here however you can use salted butter instead just be sure to reduce the salt to in the dry ingredients.
- Brown sugar- I used light brown sugar but you can use dark brown sugar as well.
- White Sugar- I used granulated white sugar.
- Egg- I like to use a room temperature large egg.
- All Purpose Flour- I like to use unbleached all purpose flour.
- Pumpkin Pie Spice- I used a pre made pumpkin pie spice blend but you can easily make your own blend and use it in this recipe.
- Ground ginger- Although optional here it adds a wonderful spicy note to these blondies.
Step by Step Instructions to make these apple cider blondies
Step 1: Reduce the apple cider. In a medium size saucepan Add 2 cups of apple cider and cook over high heat, stirring occasionally, until the cider has reduced to ⅓ cup, 20 to 25 minutes.
Step 2: Make the cinnamon sugar topping. Mix 1 tablespoon of the granulated sugar and ½ teaspoon of the ground cinnamon in a small bowl and stir to combine.
Preheat oven to 350F/180C. Butter and line an 8 inch square baking pan with parchment paper.
Step 1: Whisk the dry ingredients. In a medium mixing bowl whisk together flour,, pumpkin pie spice, baking soda and salt. Set aside.
Step 2: Melt the butter. In the same saucepan as the apple cider melt the butter. Reserve 1 tablespoon of butter for the topping.
Step 3: Stir the sugars. Stir in both the sugars with the apple cider butter mixture for about 2-3 mins or until the sugars are well dissolved.
Step 4: Beat in the egg. Beat in egg and vanilla for 1-2 mins.
Step 5: Stir in the dry ingredients. Add the flour mixture and stir just until combined. Spread the batter evenly into the prepared pan.
Step 6:Bake the bars. Bake in preheated oven until bars are set (a toothpick should come out clean or with a moist crumb), about 30 – 35 minutes.
Step 7: Top the bars with cinnamon sugar topping. While the blondies are still cooling brush the top with the reserved melted butter and sprinkle the cinnamon sugar topping evenly.
Tips & Tricks
- Use a kitchen scale. I highly recommend baking with a scale as it is much more accurate than cup measurements!
- Reduce the cider. To intensify the apple cider flavor, gently simmer the apple cider in a saucepan until it reduces to a third of its original volume before incorporating it into the batter..
- Don’t over bake it. Baking the blondies for too long will make it dry and crumbly instead of soft and moist.
- Baking times may vary. All ovens are different and your blondies may bake quicker or take longer than the indicated baking time. Insert a toothpick into the center of the blondies. If it comes out with a few moist crumbs, they are ready to be taken out of the oven.
- Let the blondies cool completely before cutting for clean edges.
How to store and Freeze apple cider blondies
- Room temperature: You can store the blondies at room temperature in an airtight container or wrapped tightly in a baking pan wrapped tightly in plastic wrap for 4-5 days. You can also keep them in the fridge and they will stay fresh longer.
- Freezer: Wrap the blondies in plastic wrap or store them in an airtight container for up to one month in the freezer. Let the blondies defrost at room temperature before serving!
FAQ’s
Yes! Just double the recipe and add a few extra minutes to the baking time.
Yes ! Although the flavor would be slightly different you can substitute unfiltered apple juice for the cider.
Yes ! You can easily substitute it with 1 ¾ tsp cinnamon, ½ tsp ground nutmeg, ½ tsp ginger and ¼ tsp ground cloves.
Yes! I highly recommend not skipping this step as reducing the cider boils off extra water and gives the cider a more flavorful concentrated flavor.
Of course! For a delightful twist, consider adding chopped apples, dried cranberries to the blondie batter before baking.
More recipes you will love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Apple Cider Blondies
Ingredients
- 2 cups apple cider
- ½ cup butter melted
- ½ cup light brown sugar
- ¼ cup plus 1 tablespoon granulated sugar divided
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ tsp salt
- ¼ teaspoon baking soda
Instructions
Reduce the Apple Cider:
- In a small saucepan, heat the apple cider over medium heat, stirring occasionally, until it comes to a low boil. Continue to simmer, stirring every minute or two, until it is reduced to ⅓ cup, around 20-15 minutes.
Make the cinnamon sugar topping:
- Mix 1 tablespoon of the granulated white sugar and ½ teaspoon of the ground cinnamon in a small bowl and stir to combine.
Make the Apple Cider Blondies:
- Preheat your oven to 350 degrees F. Grease and line with parchment paper an 8×8 inch pan, and set aside.
- In the same sauce pan as the cider melt the butter and set 1 tbsp aside. Mix the remaining melted butter with the reduced cider.
- In a large bowl, combine the apple cider/butter mixture, brown sugar, white sugar and whisk to combine. Add the egg and whisk until mixture thickens and becomes smooth.
- Add vanilla, pumpkin pie spice, ginger, baking soda, and salt, and whisk until combined.
- Add the flour. Stir gently until a batter forms and there are no pockets of flour. Do not over mix!
- Spread batter into the prepared pan. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean and the edges pull away from the sides of the pan.
- Brush the reserved melted butter over the baked blondies and sprinkle evenly with the cinnamon sugar.
- Let cool completely in the pan before removing and cutting into bars. Enjoy!
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