Apple Cider Blondie Bars (Print Version)
# Ingredients:
01 -
1 cup unsalted butter (8 ounces), cut into cubes
02 -
3 cups apple cider
03 -
2 tablespoons granulated sugar
04 -
1 tablespoon plus 1 teaspoon apple pie spice, divided
05 -
3 cups all-purpose flour
06 -
1 teaspoon kosher salt
07 -
¾ teaspoon baking soda
08 -
2 cups packed light brown sugar
09 -
2 large eggs
10 -
1 tablespoon pure vanilla extract
# Instructions:
01 -
In a medium, light-colored, heavy-bottomed saucepan, melt the butter over medium heat, stirring frequently. Once melted, allow the butter to continue cooking over medium heat, stirring constantly. As it cooks, the butter will begin to foam and then subside. Brown specks will begin to form at the bottom of the pan and the butter will take on a nutty aroma. Once the butter starts to brown, watch it very carefully. Immediately remove the butter from heat and pour it into a large heatproof bowl to stop the browning process.
02 -
Add apple cider to the same empty pan. Cook the cider over medium-high heat, stirring occasionally, until the cider has reduced to ½ cup, about 35 minutes. Measure your reduced cider in a glass liquid measuring cup. If over-reduced, add more cider to equal ½ cup. Pour the reduced cider into the bowl of browned butter and let cool at room temperature for 30 minutes.
03 -
While the butter and cider mixture is cooling, preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the two long sides for easy removal. Spray the interior with nonstick cooking spray.
04 -
In a large mixing bowl, whisk together the flour, remaining apple pie spice, kosher salt, and baking soda. Set aside.
05 -
When the butter and cider mixture has cooled to room temperature, add in the brown sugar and mix until fully incorporated and the sugar is mostly dissolved. Add in the eggs and vanilla extract, whisking until well combined.
06 -
Use a rubber spatula to stir the flour mixture into the wet ingredients until the batter is smooth and the flour is fully incorporated.
07 -
Transfer the batter into the prepared baking pan, smoothing it into an even layer. Mix the granulated sugar and 1 teaspoon of apple pie spice in a small bowl. Sprinkle evenly over the batter and gently press to adhere.
08 -
Bake the blondies for 35 to 40 minutes, or until the top is browned and a toothpick inserted into the center comes out with only a few moist crumbs attached. Let cool for at least 1 hour in the pan before slicing.
09 -
Store the blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
# Notes:
01 -
Blondies should cool fully before slicing to ensure the correct texture.