The best apple cider blondies are rich and chewy. These apple cider, brown butter, and apple pie spice blondie bars will become your favorite fall dessert.
Ingredient
-1 cup unsalted butter (8 ounces) cut into cubes
-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 eggs
-1 tablespoon pure vanilla extract
Instruction
Brown butter in a medium, light-colored, heavy-bottomed pot over medium heat by stirring.
Whisk butter regularly over medium heat after melting. Butter foams and settles when fried. Butter leaves brown pan marks and smells nutty.
1
Brown butter burns quickly. To stop browning, remove butter from heat and place in a big heatproof bowl. Put apple cider in empty pan. Cider may sizzle when added to the pan.
2
Heat cider on medium-high heat, stirring periodically, until reduced to ½ cup. The process takes 35 minutes. Measure reduced cider in a glass cup. If excessively reduced, add cider to reach ½ cup.
3
Pour reduced apple cider into browned butter basin and chill 30 minutes at room temp.
Pre-heat the oven to 350°F while the butter and cider cool.
4
Parchment paper with two lengthy overhangs is needed to remove bars from a 9x13-inch baking sheet. Spray nonstick pans.Combine granulated sugar and 1 teaspoon apple pie spice in a small bowl.
5
Set aside.
In a large bowl, combine flour, remaining apple pie spice, kosher salt, and baking soda. Stir in the brown sugar until fully blended and mostly dissolved after the butter and cider settle to room temperature.
6
Fully mix eggs and vanilla. Add the flour mixture to the wet components and stir with a rubber spatula.
7
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Distribute batter in the baking pan with an offset spatula or spoon. Press apple pie spice-sugar evenly to stick.Store bars in an airtight container at room temperature for 3 days or refrigerate for 5 days.