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.

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

Description

These Apple Cider Blondies are buttery, chewy dessert bars packed with cozy fall flavor. Brown butter adds richness, reduced apple cider deepens sweetness, and a simple cider glaze finishes them with bakery-style shine. They’re an easy fall blondies recipe that bakes up in under 30 minutes — perfect as make ahead apple desserts for Thanksgiving or any crisp autumn day.

Ingredients

Scale

For the Blondies:

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

For the Apple Cider Glaze:

½ cup powdered sugar
1–2 tablespoons apple cider
¼ teaspoon vanilla extract
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Reduce the Apple Cider: Pour 1 cup apple cider into a small saucepan and simmer over medium heat until reduced to ¼ cup (about 10–12 minutes). Cool completely.
Brown the Butter: In a saucepan, melt butter over medium heat, stirring until golden and nutty, about 5 minutes. Pour into a large bowl and let cool slightly.
Mix Wet Ingredients: Whisk the brown butter with brown sugar and granulated sugar until glossy. Add the egg, yolk, vanilla, and cooled reduced cider. Whisk to combine.
Add Dry Ingredients: Sift in flour, cinnamon, nutmeg, and salt. Fold gently until no streaks remain. The batter will be thick and sticky.
Bake: Spread batter into a parchment-lined 8×8-inch pan. Bake at 350°F (175°C) for 23–27 minutes, or until edges are golden and center is just set. Cool completely before glazing.
Make the Glaze: Whisk powdered sugar, apple cider, vanilla, and salt until smooth and pourable. Drizzle over cooled blondies and let set for 15–20 minutes.
Slice & Serve: Lift from pan and cut into 16 squares. Enjoy as-is or warm slightly before serving.

Notes

Make Ahead: Bake blondies up to 2 days in advance; glaze before serving.
Storage: Store in airtight container for 3 days at room temperature or 5 in fridge.
Freezing: Freeze unglazed blondies up to 2 months; thaw overnight and glaze fresh.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 225 kcal
Sugar: 21 g
Sodium: 115 mg
Fat: 11 g
Carbohydrates: 30 g
Fiber: 0.5 g
Protein: 2.5 g
Cholesterol: 50 mg