Apple Cider Blondies

Name: Apple Cider Blondies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup (1 stick) unsalted butter; 1 cup light brown sugar, packed; ¼ cup granulated sugar; 1 large egg + 1 egg yolk, room temperature; 1 teaspoon vanilla extract; ¼ cup reduced apple cider (start with 1 cup, simmer to ¼ cup); 1 cup all-purpose flour; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ½ teaspoon fine sea salt; ½ cup powdered sugar; 1–2 tablespoons apple cider; ¼ teaspoon vanilla extract; Pinch of salt

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When the crisp scent of apple cider fills the air, there’s no better time to bake a batch of apple cider blondies. These chewy, golden bars capture everything we love about fall — the buttery warmth of brown sugar, the subtle tang of reduced apple cider, and a sweet cider glaze that melts into every bite.

Think of them as the coziest cousin to classic brownies — just without the chocolate. They’re soft in the center, crisp around the edges, and carry that perfect balance of caramel richness and apple spice. A hint of cinnamon lifts the flavor, while browned butter gives each square that irresistible nutty depth only found in the best brown butter apple cider blondies.

What I love most about this chewy apple cider blondies recipe is how simple it is. You only need one bowl, a whisk, and less than 15 minutes of prep time. From there, the oven takes care of the magic, filling your kitchen with the smell of caramelized sugar and fall spices.

Apple cider blondie squares with shiny cider glaze on parchment, overhead. — Apple Cider Blondies with Apple Cider Glaze (Hero)

They’re the kind of bake that feels both effortless and impressive — a comfort food moment that instantly feels homemade and heartfelt. Whether you’re hosting a dinner, building a dessert board, or looking for an easy make ahead apple dessert, these blondies check every box.

💡 If you love cozy fall sweets, pair these blondies with a warm cup of spiced cider or serve them alongside my No-Bake Pumpkin Cheesecake Cups for a perfect autumn dessert spread.

Table of Contents

Ingredients & Why They Work

The secret to perfect apple cider blondies with glaze lies in balancing sweetness, texture, and moisture. Each ingredient has a job to do — and together, they create that chewy, buttery texture that makes these bars so irresistible.

Measured ingredients for apple cider blondies arranged neatly on beige linen. — Ingredients for Apple Cider Blondies (Flat Lay)

Brown Butter – Deep Flavor, Soft Center
We start with unsalted butter, melted and browned until it smells nutty and turns a warm amber. This single step transforms the flavor from simple to bakery-level. It adds toasted caramel notes that make these brown butter apple cider blondies taste complex and rich, even with minimal ingredients.

Tip: Let the browned butter cool for 5 minutes before whisking in sugar to prevent a greasy texture.

Reduced Apple Cider – Bold Apple Flavor
Instead of using raw cider, we reduce it down to a syrup — thick, golden, and tangy-sweet. This concentrated boiled apple cider infuses the batter with deep apple flavor that doesn’t get lost in baking. It also adds natural acidity, which balances the sweetness and keeps the bars moist.

To make it: Simmer 1 cup of apple cider in a small saucepan until it’s reduced to ¼ cup. Cool slightly before adding it to the batter.

Brown Sugar + White Sugar – Sweetness & Shine
Light brown sugar brings chewiness and moisture, while a small amount of granulated sugar gives the bars that shiny, crackly surface we all love. The combination creates that signature chewy apple cider blondies recipe texture — soft and gooey, but never underbaked.

Egg + Egg Yolk – Structure & Richness
The whole egg provides lift, while an extra yolk adds richness and chew. Together, they make the batter lush and thick without becoming cakey. It’s the secret behind that soft middle and fudgy bite, even in a light-colored bar.

All-Purpose Flour – The Framework
A moderate amount of flour keeps the crumb soft while supporting the butter and sugar. Whisk it gently; overmixing develops gluten and leads to dry edges. We want these to be soft and bendy, not crumbly.

Cinnamon, Nutmeg & Vanilla – Cozy Fall Spice
Cinnamon is the heartbeat of this easy fall blondies recipe. It adds warmth and complexity that brings out the natural apple sweetness. Nutmeg deepens that spice profile, and vanilla smooths it all out.

You don’t need a heavy hand — just a teaspoon or two of spice will perfume your entire kitchen.

Salt – The Balancer
A pinch of fine sea salt is crucial. It sharpens the sweetness and makes the brown butter and apple flavors stand out. Never skip it.

Apple Cider Glaze – Sweet Finish & Shine
Once cooled, each bar is topped with a drizzle of simple apple cider glaze made with powdered sugar, apple cider, and vanilla. The glaze sets into a glossy shell that cracks lightly under your bite — a perfect textural contrast to the soft blondie beneath.

💡 If you prefer a different apple treat, try my Maple Honeycrisp Apple Fritters; the same cozy spice notes carry through in a crisp, fried form.

Why This Recipe Works

Brown butter enhances depth and aroma.
Reduced cider delivers true apple flavor, not just sweetness.
One-bowl method = easy cleanup, fast prep.
High sugar-to-flour ratio keeps the bars chewy, not cakey.
Apple cider glaze adds shine, moisture, and bakery-style finish.

Step-by-Step Method

Perfect apple cider blondies come from simple steps done with care — browning butter to deepen flavor, reducing cider to intensify sweetness, and baking just long enough for chewy edges and soft centers. Let’s walk through each stage so your blondies bake up golden, glossy, and full of cozy fall flavor.

1️⃣ Reduce the Apple Cider (Boil to Syrup)

Start with 1 cup of fresh apple cider in a small saucepan over medium heat. Let it simmer gently until it reduces to about ¼ cup. The liquid should turn slightly darker and coat the back of a spoon — that’s when you know your boiled apple cider is ready.

Apple cider reducing to amber syrup in a small saucepan with steam. — Boiled Apple Cider Reduction for Blondies

Cool the syrup for a few minutes before adding it to the batter later. This concentrated cider adds the pure, tart-sweet backbone to your apple cider blondies with glaze, ensuring the apple flavor doesn’t fade during baking.

Tip: Use unfiltered apple cider (not apple juice) for the best depth and aroma.

2️⃣ Brown the Butter for Nutty Richness

In a medium saucepan, melt your butter over medium heat. Keep stirring as it foams, then turns golden and starts to smell nutty — about 5 minutes. You’ll see tiny browned bits forming on the bottom; that’s flavor gold.

Golden brown butter with toasted specks in a small saucepan. — Brown Butter for Apple Cider Blondies

Once the butter reaches a deep amber tone, pour it into a large mixing bowl and let it cool for 5–7 minutes. Browning the butter adds a warm, toffee-like note that makes these brown butter apple cider blondies taste rich without extra effort.

3️⃣ Mix the Batter (One Bowl, No Fuss)

Add both sugars to the cooled brown butter and whisk until glossy and smooth — this step helps create that classic crackly top.

Glossy blondie batter folded with a spatula in a white bowl. — Mixing Apple Cider Blondie Batter

Whisk in the egg and egg yolk until the mixture thickens slightly and becomes shiny. Stir in the reduced apple cider and vanilla.

Next, sift in the flour, cinnamon, nutmeg, and salt. Switch to a spatula and fold gently until no streaks remain. The batter should be dense and sticky, almost like caramel fudge. Overmixing will toughen your bars, so stop as soon as everything looks uniform.

This chewy apple cider blondies recipe relies on sugar and butter ratios for texture — don’t be tempted to add extra flour. The batter will look thick but spreadable.

4️⃣ Bake to Perfection

Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang for easy lifting. Spread the batter evenly into the pan — it will be thick, so use a spatula to smooth the top.

Bake for 23–27 minutes, depending on your oven. You’ll know your apple cider blondies are ready when:

The edges are golden and slightly pulling from the sides.
The center looks just set — still glossy but no longer liquid.
A toothpick inserted near the center comes out with a few moist crumbs (not wet batter).

Overbaking turns them dry; aim for underdone by one minute for that chewy center.

Remove from the oven and let the blondies cool completely in the pan. This resting time lets the crumb firm up for clean, bakery-style squares.

💡 If you love that perfectly neat bar look, check out my Pumpkin Bread with Cream Cheese Swirl — it uses the same “cool completely” rule for flawless slicing.

5️⃣ Make the Apple Cider Glaze

Spoon drizzling shiny apple cider glaze over blondie slab. — Drizzling Apple Cider Glaze on Blondies

In a small bowl, whisk together:

½ cup powdered sugar
1–2 tablespoons apple cider (add slowly for desired consistency)
¼ teaspoon vanilla extract
A pinch of salt

The glaze should be thick but pourable. Drizzle it generously over the cooled slab of blondies, spreading lightly with the back of a spoon. Let it set for 15–20 minutes until slightly crusted on top.

Once set, lift the blondies out of the pan and slice into 16 squares. The glaze adds that sweet shine and light crunch — the hallmark of bakery-style apple cider blondies with glaze.

💡 Want a flavor twist? Swap the cider glaze for a light maple drizzle — it pairs beautifully with fall flavors like my Caramel Apple Snack Mix.

Baking Cues & Doneness Guide

One of the secrets to irresistible apple cider blondies is knowing when to stop baking. Here’s how to tell:

Visual Cues

Edges: Firm, golden, and slightly wrinkled.
Center: Matte surface with a faint sheen; jiggles slightly but not wet.
Top: Slightly crackled from the sugar caramelizing with brown butter.

Texture Targets

Warm (fresh from oven): Soft and gooey in the center.
Cooled (after 2 hrs): Chewy, dense crumb with caramel-like pull when cut.

If your blondies seem too soft at first, don’t worry — they firm as they cool, keeping that chewy texture signature to every easy fall blondies recipe.

Flavor Development

Once cooled, the buttery-cider aroma deepens overnight, making these one of the best make ahead apple desserts. The reduced cider intensifies and the brown butter mellows — the next-day bite is even better.

💡 To include them on your dessert spread, add a few of these squares to your Thanksgiving Dinner Charcuterie Board for a bite-size sweet finish.

Make-Ahead, Storage & Freezing Tips

These apple cider blondies are built for busy fall weeks and holiday prep. Their dense, chewy crumb and sturdy glaze hold beautifully, making them one of the easiest make ahead apple desserts for Thanksgiving or cozy weekends.

Apple cider blondie squares in a glass container with parchment layers. — Storing Apple Cider Blondies (Make-Ahead)

Make Ahead:

You can bake the blondies up to 2 days in advance.

Option 1: Bake and glaze the same day, then store airtight at room temperature once the glaze is fully set.
Option 2: Bake ahead but glaze later — the bars stay softer and fresher when the topping is added the day of serving.

As they rest, the apple cider flavor deepens, and the brown butter notes bloom — exactly what you want from these brown butter apple cider blondies.

Storage:

Room Temperature: Store covered in an airtight container for up to 3 days.
Refrigerator: For longer freshness, refrigerate for up to 5 days. Place parchment between layers to prevent sticking.
Tip: Warm each square for 10 seconds in the microwave to reawaken that soft, gooey center.

Freezing:

Freeze unglazed apple cider blondies in a slab or cut squares for up to 2 months.

Wrap tightly in plastic and a second layer of foil.
Thaw overnight in the fridge or at room temperature for a few hours.
Glaze freshly once thawed.

If you prefer freezing already glazed blondies, flash-freeze them on a baking sheet first, then stack with parchment between layers. The glaze stays intact with minimal smudge.

💡 For a balanced holiday dessert spread, try pairing thawed blondie squares with creamy options like Pear Gingerbread Dessert Cups.

Delicious Variations

The base of this chewy apple cider blondies recipe is flexible — a perfect canvas for flavor twists. Try one of these easy riffs:

1️⃣ Maple Pecan Blondies

Replace ¼ cup of brown sugar with pure maple syrup and fold in chopped toasted pecans. The nutty crunch and maple depth turn these into classic autumn dessert bars perfect for gifting.

2️⃣ Caramel Apple Blondies

Drizzle warm caramel sauce over the baked blondies before glazing. The caramel melts into the crust, making the bars taste like sticky toffee pudding meets spiced cider.

3️⃣ Cinnamon Sugar Top

Skip the glaze and sprinkle cinnamon sugar over the batter before baking for a crackly, spiced crust. Ideal for snack-sized easy fall blondies recipe versions.

4️⃣ White Chocolate Chip Blondies

Fold in ½ cup of white chocolate chips for a creamy sweetness that complements the cider’s tart notes.

5️⃣ Gluten-Free Option

Use a 1:1 gluten-free flour blend and slightly reduce bake time by 2–3 minutes. The chewy texture stays intact.

💡 For a shortbread-style variation, try my Cranberry Pistachio Shortbread Cookies — a festive cousin to these blondies.

Serving Ideas

Apple cider blondies can shine on their own or complement a cozy fall spread.

Plate of apple cider blondie squares beside a coffee mug on a simple fall table. — Apple Cider Blondies on a Cozy Fall Table

For Entertaining: Cut into small squares and serve on a rustic board with cinnamon sticks and sliced apples. These bite-sized autumn dessert bars fit beautifully beside cheesecakes or truffles.
For a Dessert Board: Layer them next to salted nuts and mini pumpkin cheesecakes for a soft-meets-crunchy texture combo.
For Everyday Enjoyment: Warm a blondie, top with vanilla ice cream, and drizzle with leftover cider glaze — instant comfort in a bowl.

💡 Include them on your Thanksgiving Dinner Charcuterie Board as a sweet surprise among savory bites.

Frequently Asked Questions

Can I skip reducing the apple cider?

You can, but you’ll lose depth. Reduced or “boiled” cider adds bold apple flavor that regular cider can’t match. It’s worth the 10-minute simmer.

How do I keep my blondies chewy instead of cakey?

Use the correct flour ratio and avoid overbaking. Sugar and butter keep the crumb soft, while an extra egg yolk adds richness — that’s the secret to perfectly chewy apple cider blondies recipe results.

Can I double this recipe?

Yes! Use a 9×13-inch pan and increase bake time by 6–8 minutes. Watch the edges — once golden, it’s done.

Can I make the glaze thicker?

Yes. Add more powdered sugar for a frosting-like glaze or more cider for a thinner drizzle. The classic apple cider blondies with glaze version should pour easily but not run off the bars.

What’s the best apple cider to use?

Unfiltered, fresh apple cider (not juice) has the richest flavor. Store-bought works if you reduce it slightly to concentrate it.

Do these taste better the next day?

Absolutely. The brown butter mellows, the cider deepens, and the glaze seals in moisture — a win for make ahead apple desserts.

Conclusion

These apple cider blondies are the ultimate expression of fall comfort: chewy, buttery, and kissed with cider glaze. They’re easy enough for weeknights yet elegant enough for a holiday table. Whether you bake them as a last-minute treat or prep them early for your dessert spread, they’ll deliver warm, nostalgic flavor in every bite.

So go ahead — brown that butter, simmer that cider, and bake a batch of these irresistible brown butter apple cider blondies. Your kitchen will smell like autumn, and your guests will swear you’ve found the secret to bakery perfection.

Apple Cider Blondies – 8-Ingredient, Irresistibly Chewy & Easy

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