These apple cider blondies are soft, warmly spiced, and full of apple cider flavor! Reduced apple cider in the dough makes all the difference. Top with a sprinkle of sugar for an apple cider donut-like crunch.
Prep Time 30minutes
Cook Time 25minutes
Total Time 55minutes
Author Katiebird Bakes
1cup (240g)apple cider
½cup (113g)unsalted butter
½cup (100g)brown sugar
½cup (50g)rolled oats
1cup (125g)all-purpose flour
2Tablespoons (22g)granulated or turbinado sugar(for sprinkling over top)
Reduce the Apple Cider:
In a small saucepan, heat the apple cider over medium heat, stirring occasionally, until it comes to a low boil. Continue to simmer, stirring every minute or two, until it is reduced to 1/2 cup, around 10 minutes. You can also do this in the microwave using a 2-cup Pyrex measuring cup, so it's easy to see when the cider has reduced to 1/2 cup. Make sure to cover it! This will take about 8-9 minutes in the microwave.
While the cider is reducing, cut the butter into 1/2 inch cubes. When cider has reduced to 1/2 cup, add the butter and stir until butter is melted. If using the microwave, you may need to put it back in for 30 seconds to help the butter along. Allow the mixture to cool for a couple of minutes.
Make the Apple Cider Blondies:
Preheat your oven to 350 degrees F. Grease an 8x8 inch pan or line with parchment paper, and set aside.
In a large bowl, combine the apple cider/butter mixture and brown sugar, and whisk to combine. Add the egg and whisk until mixture thickens and becomes smooth.
Add vanilla, cinnamon, nutmeg, cloves, baking powder, and salt, and whisk until combined.
Add the oats and stir until combined, followed by the flour. Stir gently until a batter forms and there are no pockets of flour. Do not over mix!
Spread batter into the prepared pan, then sprinkle evenly with the sugar. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean and the edges pull away from the sides of the pan.
Let cool completely in the pan before removing and cutting evenly into 16 bars. If desired, sprinkle a little additional sugar over top before serving for crunch. Enjoy!
Blondies keep, covered at room temperature, for up to 5 days. To freeze, wrap the cooled blondies in plastic wrap and store in a freezer bag up to 3 months. Thaw at room temperature for an hour or in the microwave for 30 seconds before serving.To make gluten-free, substitute an equal amount of an all-purpose GF mix with xanthan gum for the all-purpose flour, and make sure your rolled oats are certified gluten-free.
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