Apple Cider Blondies Recipe

Four brown apple cake squares are arranged on a white plate with two whole apples and a plaid cloth in the background, all set on a rustic wooden surface.

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These apple cider donut blondies pack the flavor of a fall donut into a chewy bar you can cut and stack. Brown butter and reduced cider do the heavy lifting, no frying required.

Prep Time25

Cook Time22

Total Time47

Course: Desserts

Cuisine: American

Keyword: apple cider bar recipe, apple cider blondies, apple cider dessert, apple cider donut blondies, brown butter apple bars

Servings: servings

Calories: 315kcal

Author: Chef Jenn

Ingredients

For the blondies

1½ cups apple cider
¾ cup unsalted butter cut into cubes
1 cup Pink Lady apple finely diced
1¼ cups packed dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground allspice
non-stick baking spray or parchement paper

For the topping

¼ cup granulated sugar
1½ teaspoons ground cinnamon
2 tablespoons turbinado sugar optional

Instructions

Bring the apple cider to a boil in a small saucepan. Reduce heat to medium-low and simmer until reduced to ¼ cup, about 15 to 20 minutes. Let cool slightly.
Melt the butter in a skillet over medium heat, stirring frequently, until golden brown and fragrant. Add the diced apple and cook 2 minutes. Transfer to a large mixing bowl and let cool about 5 minutes.
Heat the oven to 375°F. Line a 9x13-inch baking pan with parchment paper or coat with baking spray.
Whisk the brown sugar, eggs, reduced cider, and vanilla into the cooled brown butter and apple mixture until smooth.
Add the flour, baking powder, cinnamon, allspice, and salt. Fold with a spatula just until combined. Do not overmix.
Combine the granulated sugar and cinnamon in a small bowl. Stir in the turbinado sugar if using.
Spread the batter evenly into the prepared pan.
Sprinkle the cinnamon sugar topping evenly over the surface.
Bake 20 to 22 minutes, until the edges are set and golden and the center is just set. Do not overbake.
Let the blondies cool completely in the pan before lifting out and cutting into squares.

Notes

Recipe Card Tips

Brown the butter until it smells nutty and looks golden, not just melted. This is the step people rush most, and it's the one that separates these from a plain blondie.
If doubling, use two pans instead of one large one. A deeper single pan bakes unevenly and can leave the middle underdone.

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