APPLE CIDER BLONDIES

BLONDIES that celebrate Autumn.

I always wanted to like apple cider doughnuts more but it feels like 90% of the time, I can’t taste the cider in them. It drives me crazy! I WANT TO TASTE THE CIDER! Well, in these, I do! It’s a punch. It’s the perfect apple-picking season treat. It just makes you taste the fall. I would hands down absolutely make these as a Thanksgiving treat too. Everyone will love them.

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APPLE CIDER BLONDIES

Yield: 12 2 Inch Squares

Author: Franklin Williams

Prep time: 20 MinCook time: 35 MinInactive time: 1 HourTotal time: 1 H & 55 M

Ingredients

FOR THE BATTER

• Apple Cider (1 cup. We are going to reduce this and use part of it in the batter and the rest in the icing)
• Unsalted Butter (1 1/2 sticks cut into cubes + 1 1/2 tablespoons to be used seperately)
• Pink Lady Apple (1, peeled, cored, and finely diced)
• Ground Cinnamon (1 tablespoon)
• Light Brown Sugar (1 1/2 cups, packed)
• Eggs (2)
• Pure Vanilla Extract (2 teaspoons)
• All-Purpose Flour (1 1/2 cups)
• Baking Powder (1 teaspoon)
• Salt (1/2 teaspoon)
• Baking Spray

FOR THE ICING

• Confectioner's Sugar (1 cup)
• Whole Milk (3 tablespoons)
• Reduced Apple Cider (1 tablespoon)
• Ground Cinnamon (1/4 teaspoon)
• White Pearl Sprinkles

KITCHEN TOOLS

• Saucepan
• Frying Pan
• Cutting Board
• Chefs Knife
• 12 1/2 X 9 Baking Sheet
• Silicone Baking Sheet OR Parchment Paper
• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Rubber Spatula

Instructions

TO MAKE YOUR BATTER

1. In your frying pan, over high heat, melt down 1 1/2 sticks of butter. Use your rubber spatula to move it around consistently until it becomes a golden brown. Transfer it immediately into your large mixing bowl. Let sit and cool for 15 minutes. In the meantime, move on to the next steps.
2. In your saucepan over high heat, bring your cup of apple cider to a boil then lower the heat to medium-low. Let it cook until your apple cider reduces to 1/4 cup—roughly 8-10 minutes.
3. Preheat your oven to 375 degrees.
4. In your frying pan, over medium-high heat, melt down your remaining 1 1/2 tablespoons of butter.
5. Add your apples and cinnamon. Use your spatula to move them around until fully and evenly coated. Cook them down until the apples are softened—about 5 minutes.
6. In your large mixing bowl filled with cooled brown butter, whisk together your sugar, eggs, 2 tablespoons of your reduced apple cider (save the rest for your icing), and vanilla.
7. Add in your flour, baking powder, and salt. Mix together just until you have an even mixture. Don't over mix.
8. Use your rubber spatula to fold in your apples so that they are evenly incorporated.
9. Line your baking sheet with your silicone baking sheet. Spray it with a light layer of your baking spray.
10. Pour your batter into the baking sheet and use your rubber spatula to make sure it is evenly spread.
11. Bake until golden brown—about 22 minutes.
12. Let cool, fully—about 1 hour.

TO MAKE YOUR GLAZE

1. In your medium mixing bowl, whisk together your confectioner's sugar, cinnamon, whole milk, and 1 tablespoon of your reduced apple cider until you have a smooth even glaze.

TO ASSEMBLE YOUR BLONDIES

1. Transfer your cooled blondie cake to a cutting board.
2. Pour your glaze over it and use your spatula to quickly spread it so that it evenly covers your blondies.
3. Quickly sprinkle your pearl sprinkles over your glaze before it hardens.
4. Cut them into even squares. I made these for my son's school birthday party so they are smaller squares than I'd typically make.
5. Serve. Eat and enjoy!

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