Caramel Apple Cider Blondies

Ingredients

• 0.25 cup apple cider (Reduce to about 1/4 cup; use regular non-alcoholic cider, not hard cider.)
• 1 cup unsalted butter (Melted; equivalent to 2 sticks.)
• 1.75 cup light brown sugar (Lightly packed.)
• 2 large eggs (Room temperature.)
• 1 large egg yolk (Room temperature.)
• 1.5 tsp vanilla extract
• 2.5 cup all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking powder
• 1 tsp kosher salt
• 0.25 cup caramel sauce (For drizzling and swirling.)
• 2 tbsp granulated sugar (The source gives a range of 1 to 2 tablespoons; the author used 2 tablespoons. For the topping.)
• 1 tsp apple pie spice (For the topping.)

Steps

1. 1

   In a small saucepan over medium heat, bring the apple cider to a simmer. Cook until it has reduced to about 1/4 cup, approximately 20 to 22 minutes. Remove from the heat and let it cool slightly before using.

2. 2

   Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.

3. 3

   In a large bowl, whisk the melted butter and lightly packed brown sugar together until combined.

4. 4

   Add the eggs one at a time, whisking well after each addition. Add the egg yolk and whisk to combine.

5. 5

   Stir in the vanilla extract and the cooled, reduced apple cider.

6. 6

   Add the flour, cornstarch, baking powder, and kosher salt. Stir just until no dry streaks of flour remain; do not overmix.

7. 7

   Spread the batter evenly into the prepared parchment-lined baking dish.

8. 8

   Drizzle the caramel sauce over the surface of the batter. Using a knife or the tip of a spatula, gently swirl the caramel into the batter, stopping while distinct ribbons remain visible.

9. 9

   In a small bowl, stir together the granulated sugar and apple pie spice. Sprinkle the mixture evenly over the caramel-swirl topping.

10. 10

    Bake for 25 to 30 minutes, or until the edges are golden brown and the center is set but still slightly soft.

11. 11

    Let the blondies cool completely in the pan. Lift them out using the parchment, then slice and serve.

Notes

Use regular non-alcoholic apple cider; apple juice can work in a pinch, but the apple flavor will be lighter. The reduced cider should cool before being mixed with the eggs. Store in an airtight container at room temperature for up to 4 days, placing parchment or wax paper between stacked blondies. For longer storage, wrap individual blondies tightly and freeze for up to 3 months; thaw at room temperature. The blondies will continue to firm as they cool, so avoid overbaking.

Nutrition per serving

• dessert
• bars
• baked
• fall
• holiday
• vegetarian