Apple Cider Blondies
Soft, buttery apple cider blondies with warm spices, diced apple, and a cinnamon-sugar topping.
Equipment
- 1 9x9-inch baking pan lined with parchment paper
- 2 mixing bowls
- 1 Whisk
- 1 rubber spatula
- 1 measuring cups and spoons
Ingredients
For the blondie batter
- 1 cup unsalted butter melted and slightly cooled
- 1 1/2 cups light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup apple cider
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1 cup apple peeled and finely diced
For the topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter melted
Instructions
- Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until glossy and smooth.
- Whisk in the eggs one at a time, then add the vanilla extract and apple cider.
- In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the diced apple.
- Spread the batter evenly into the prepared pan.
- In a small bowl, mix the topping sugar and cinnamon. Drizzle the melted butter lightly over the batter, then sprinkle the cinnamon sugar evenly on top.
- Bake for 28 to 32 minutes, until the top is set and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool completely in the pan, then lift out and slice into 16 bars.
Notes
Do not overbake for the softest texture. Dice the apple small for even distribution. These bars can be baked a day ahead and stored in an airtight container.