Apple Cider Caramel Blondies
There's something magical about the moment apple cider reduces down into a syrupy, concentrated flavor bomb — it's the secret that makes these apple cider blondies taste like pure fall in every bite. Chewy, buttery, and swirled with homemade caramel, they're the dessert everyone will ask you to make again.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Apple Cider Caramel Blondies
Chewy brown sugar blondies swirled with a rich homemade apple cider caramel for the ultimate cozy fall dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes (includes cider reduction and cooling)
- Yield: 16 blondies 1x
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups apple cider
- 1 cup unsalted butter, melted, divided
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt, plus extra for sprinkling
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
- In a saucepan, simmer the apple cider over medium heat for 20-25 minutes, until reduced to about 2/3 cup. Set aside to cool slightly.
- In a large bowl, whisk 3/4 cup melted butter with the brown sugar until smooth. Whisk in the eggs, vanilla, and 1/4 cup of the reduced apple cider.
- Fold in the flour, baking powder, salt, cinnamon, and nutmeg until just combined. Spread the batter evenly into the prepared pan.
- In a small saucepan, combine the remaining reduced apple cider, granulated sugar, remaining 1/4 cup butter, heavy cream, and sea salt. Bring to a gentle boil, whisking constantly, until thickened and glossy, about 3-4 minutes.
- Pour two-thirds of the caramel over the blondie batter and swirl gently with a knife. Reserve the rest for topping.
- Bake for 30-35 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool completely in the pan, then drizzle with the reserved caramel and a sprinkle of sea salt before slicing into squares.
Notes
For extra depth, use unfiltered, unsweetened apple cider rather than apple juice. Blondies can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 2 months.
Frequently Asked Questions
What makes these apple cider blondies different from regular blondies?
These apple cider blondies get their signature flavor from reduced apple cider mixed right into the batter, plus a homemade apple cider caramel swirled on top, giving them a deep, warm apple flavor you won't get from standard blondies.
Can I use apple juice instead of apple cider?
Fresh, unfiltered apple cider is best for these apple cider blondies because it has a richer, more concentrated apple flavor once reduced. Apple juice will work in a pinch but the flavor will be milder and sweeter.
Why do I need to reduce the apple cider first?
Reducing the apple cider concentrates its natural sugars and apple flavor, which is essential for giving these apple cider blondies their deep, caramelized taste without making the batter too wet.
How do I know when the blondies are done baking?
Apple cider blondies are done when the edges look set and golden and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. They'll continue to firm up as they cool.
Can I make these apple cider blondies ahead of time?
Yes! These apple cider blondies actually taste even better the next day once the caramel has fully set. Store them covered at room temperature for up to 4 days.
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