Save This blondie recipe captures the essence of fall with its warm apple cider doughnut flavors, transforming a beloved seasonal treat into a convenient bar form that's perfect for sharing. The combination of reduced apple cider, brown butter, and warm spices creates an irresistible aroma that will fill your kitchen with the scent of autumn.
The first time I made these blondies was for a backyard bonfire with friends. Everyone kept asking what smelled so amazing, and the entire batch disappeared before the evening ended. Now they're requested at every autumn gathering I host.
Ingredients
- Unsalted butter: Creates the nutty brown butter foundation that elevates these blondies beyond ordinary bars. Always use unsalted to control salt content precisely.
- Light brown sugar: Provides moisture and a caramel undertone that complements the apple flavor. Make sure it's fresh and soft for the best texture.
- Large eggs: Bind everything together while adding richness. Room temperature eggs incorporate much more smoothly.
- Pure vanilla extract: Enhances all the other flavors. Use real vanilla extract not imitation for the best flavor profile.
- Apple cider: The concentrated flavor comes from reducing the cider. Choose unfiltered cider from a local orchard if possible for more robust flavor.
- All-purpose flour: Provides structure. Measure by spooning into measuring cups and leveling off for accuracy.
- Baking powder: Gives just enough lift without making them cakey. Check that it's fresh for proper rise.
- Fine sea salt: Balances the sweetness and enhances the spice notes. Fine sea salt distributes more evenly than kosher salt.
- Ground cinnamon and nutmeg: The classic apple cider doughnut spice combination. Freshly grated nutmeg makes a noticeable difference if you have a whole nutmeg.
- Fresh apple: Adds moisture and texture contrast. Honeycrisp or Granny Smith work particularly well for their firmness and flavor.
Instructions
- Prepare the Pan:
- Line your 9x9 baking pan with parchment paper, creating overhanging edges that will serve as handles later. This step is crucial for easy removal and clean cutting. Spray lightly with cooking spray for extra insurance against sticking.
- Reduce the Apple Cider:
- Pour half cup of apple cider into a small saucepan and simmer over medium heat for about 8 to 10 minutes, stirring occasionally. Watch carefully as it reduces to prevent scorching. The cider should reduce to exactly one third cup, concentrating its flavor significantly. Allow it to cool slightly before using.
- Brown the Butter:
- Place the cup of unsalted butter in a medium saucepan over medium heat. Let it melt completely, then continue cooking while swirling occasionally. The butter will foam, then the milk solids will begin to turn golden brown and develop a nutty aroma. This process takes about 3 to 4 minutes. Immediately transfer to a large mixing bowl to prevent burning.
- Create the Base Mixture:
- Whisk the brown sugar into the still warm brown butter until completely incorporated and smooth. The warmth helps dissolve the sugar crystals, creating a smoother texture. Allow the mixture to cool for about 5 minutes before adding the eggs to prevent scrambling them.
- Add Wet Ingredients:
- Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and the cooled reduced apple cider, whisking until the mixture is smooth and uniform. The mixture should have a glossy appearance.
- Combine Dry Ingredients:
- In a separate bowl, thoroughly whisk together the flour, baking powder, salt, cinnamon, and nutmeg until evenly distributed. This ensures the spices and leavening agent are evenly dispersed throughout the final product.
- Create the Batter:
- Gently fold the dry ingredients into the wet mixture using a rubber spatula, stopping just when no dry streaks remain. Overmixing will develop gluten and result in tough blondies. Fold in the diced apple pieces with just a few strokes to distribute them evenly.
- Prepare for Baking:
- Spread the batter evenly in the prepared pan, using an offset spatula to smooth the top. The batter will be quite thick, so take care to spread it into the corners. Mix the cinnamon and sugar for the topping in a small bowl, then sprinkle it evenly over the surface of the batter.
- Bake to Perfection:
- Bake in the preheated oven for 28 to 32 minutes. The edges should be visibly set and pulling away slightly from the pan, while the center should be just set. A toothpick inserted should come out with a few moist crumbs but no wet batter. Allow to cool in the pan on a wire rack.
- Create the Brown Butter Glaze:
- Brown the remaining quarter cup of butter following the same process as before. Remove from heat and whisk in the sifted powdered sugar, salt, and enough apple cider to create a pourable consistency. Drizzle the warm glaze over the cooled blondies in a decorative pattern and allow it to set before cutting.
Save Storage Tips
These blondies actually taste even better the day after baking as the flavors have time to meld together. Store them in an airtight container at room temperature with parchment paper between layers to prevent sticking. If you want to keep them longer than 3 days, refrigerate for up to a week, though they may become slightly firmer when chilled.
For freezing, wrap individual squares tightly in plastic wrap, then place in a freezer bag. Thaw at room temperature for about an hour before serving. You can also warm them briefly in the microwave for 10-15 seconds to restore that fresh-baked texture.
Ingredient Substitutions
If you cannot find apple cider, apple juice can work in a pinch, though you will want to reduce it even further to concentrate the flavor. For a dairy-free version, use a high-quality plant-based butter that browns well, such as Miyokos. The texture will be slightly different but still delicious.
The fresh apple adds wonderful texture, but you can substitute with dried cranberries or cherries for a different twist. For gluten-free needs, a 1:1 gluten-free flour blend works well in this recipe, though the texture may be slightly more crumbly.
Seasonal Adaptations
For summer, try replacing the apple with diced peaches and the cider with peach nectar
In winter, add a tablespoon of molasses and increase the spices for a gingerbread variation
For spring, incorporate lemon zest and substitute the apple with strawberries
Serving Suggestions
These blondies are wonderful on their own but truly shine when served slightly warm with a scoop of vanilla ice cream on top. The contrast between the warm, spiced blondie and cold, creamy ice cream is divine. For an extra special touch, drizzle with warm caramel sauce.
They also make a delightful accompaniment to afternoon tea or coffee. Cut them into smaller pieces for an elegant addition to a dessert platter alongside fresh fruit and cheese for a fall gathering.
Save Always let the pan cool completely before cutting for clean edges. Using a plastic knife actually gives the cleanest cuts for blondies. If you prefer perfectly square pieces, refrigerate for an hour before cutting.
Recipe FAQ
- → How do I achieve the best apple flavor?
Using unfiltered apple cider and freshly diced apples gives a robust, tart apple taste. Reducing the cider concentrates the flavor even more.
- → Can I substitute apples with something else?
Pears or chopped toasted pecans work well for a tasty variation, adding texture and subtle sweetness to the bars.
- → What is the purpose of browning butter for the glaze?
Browned butter adds rich, nutty undertones to the glaze, enhancing the overall depth and complexity of the blondies.
- → How can I tell when the blondies are done baking?
The edges should be set and a toothpick should emerge mostly clean from the center—a few moist crumbs are perfect.
- → Are these bars best served warm or at room temperature?
They’re delicious both warm and at room temperature, with the glaze setting more firmly once completely cool.