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Apple Cider Caramel Blondies

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Chewy brown sugar blondies swirled with a rich homemade apple cider caramel for the ultimate cozy fall dessert.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
  2. 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.
  3. 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.
  4. Fold in the flour, baking powder, salt, cinnamon, and nutmeg until just combined. Spread the batter evenly into the prepared pan.
  5. 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.
  6. Pour two-thirds of the caramel over the blondie batter and swirl gently with a knife. Reserve the rest for topping.
  7. Bake for 30-35 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  8. 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.

Find it online: https://www.receipster.com/apple-cider-caramel-blondies/