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- 1 cup unsalted butter - 1 1/2 cups packed light brown sugar - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 cup apple cider - 1/2 cup finely chopped tart apples - 1/2 cup caramel sauce The key to great Apple Cider Caramel Blondies is the right mix of ingredients. You need unsalted butter for richness and sweetness from both brown and granulated sugars. The eggs add moisture and help bind the batter. I use pure vanilla extract for depth of flavor. All-purpose flour gives structure. Baking powder and baking soda help the blondies rise, while salt balances the sweetness. Ground cinnamon adds warmth and a hint of spice. Apple cider is crucial for that fall flavor. It makes the blondies moist and adds a unique taste. Tart apples, like Granny Smith, give a nice contrast to the sweet caramel. Lastly, caramel sauce adds a gooey layer of sweetness, making each bite heavenly. - Store-bought vs. homemade caramel sauce - Types of apples for best flavor You can use store-bought caramel sauce for ease. But homemade caramel gives a richer flavor. If you go homemade, take care to not burn the sugar. When choosing apples, tart varieties work best. They add a nice zing to the sweet blondies. Consider using a mix of Granny Smith and Honeycrisp for added flavor complexity. First, preheat your oven to 350°F (175°C). This step is very important. The right heat helps the blondies bake evenly. Next, prepare your baking pan. Grease a 9x13 inch pan with butter or non-stick spray. Line it with parchment paper, letting the edges hang over. This makes it easy to lift out the blondies later. In a large bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk these together for about 2-3 minutes. You want it to be smooth and shiny. Then, add the eggs one at a time. Make sure to whisk well after each egg. This helps the mixture blend nicely. Finally, stir in the vanilla extract for a touch of flavor. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This step is key. Whisking ensures that all the dry ingredients mix well. It helps your blondies rise and taste great. When you add this dry mix to the wet ingredients, stir gently. Be careful not to overmix. Overmixing can make your blondies tough. Now it’s time to assemble! Pour half of the batter into the prepared pan. Spread it evenly across the bottom. Drizzle half of the caramel sauce over this layer. Let it seep into the batter. Next, dollop the remaining batter on top. Gently spread it without disturbing the caramel. Finally, drizzle the rest of the caramel on top. Use a knife to swirl it gently. This creates a beautiful marbled effect. Bake your blondies in the preheated oven for 25-30 minutes. Keep an eye on them. The edges should turn golden brown. To check for doneness, insert a toothpick into the center. If it comes out clean with a few moist crumbs, they are ready. This means they are fudgy and perfect! Once baked, let the blondies cool in the pan for about 10 minutes. Then, lift them out using the parchment paper edges. Transfer them to a wire rack to cool completely. When they are cool, cut them into neat squares. For a nice touch, drizzle some extra caramel on top. A sprinkle of ground cinnamon adds elegance and flavor. Enjoy your delicious blondies! To get fudgy blondies, I focus on two key things: mixing time and flour amount. Mix the wet and dry ingredients only until they blend. If you mix too much, your blondies can turn out dry and cakey. You want a thick batter, so don't overdo the flour. Using the correct amount helps keep them moist and chewy. Adding spices can make your blondies pop. Try a pinch of nutmeg or ginger for warmth. I love to add chopped nuts or chocolate chips for texture. For the caramel, you can use store-bought for ease or make your own for a richer taste. Homemade caramel brings a special touch that store-bought can't match. One common mistake is overmixing the batter. This can lead to tough blondies, and nobody wants that. Also, be careful when measuring ingredients. Use dry measuring cups for flour and sugar, and liquid measuring cups for cider. Accurate measuring makes a big difference in the final product. {{image_4}} You can switch up the flavors of these blondies in fun ways. One option is to make Pumpkin Spice Apple Cider Blondies. Just add pumpkin puree and more spices like nutmeg and ginger. This twist gives a warm, cozy taste perfect for fall. You can also try Chocolate Chip Apple Cider Blondies. Add 1 cup of chocolate chips to the batter. The sweet chocolate will mix well with the apple cider flavor. It creates a delightful contrast that many love. If you need gluten-free blondies, use a gluten-free flour blend instead of all-purpose flour. This swap works well without changing the taste much. Just ensure the blend has a binding agent like xanthan gum. For dairy-free options, replace the butter with coconut oil or a dairy-free spread. You can also use almond milk or oat milk in place of regular milk if your recipe calls for it. These changes will still give you moist blondies. Want to add some crunch? Toss in 1/2 cup of nuts like walnuts or pecans. They add a nice texture and a rich taste. You can also incorporate dried fruits. Dried cranberries or raisins work great in this recipe. They add sweetness and a chewy bite, making your blondies even more enjoyable. To keep your apple cider caramel blondies fresh, store them in an airtight container. This prevents them from drying out. You can use glass or plastic containers. Line the container with parchment paper for extra protection. Keep them at room temperature for up to three days. To freeze blondies, cut them into squares first. Wrap each square in plastic wrap. Then place them in a freezer-safe bag or container. They can stay frozen for up to three months. When you want to enjoy them, take out a square and let it thaw at room temperature. For a warm treat, heat them in the microwave for 10-15 seconds. Check for signs of spoilage before eating. If the blondies have a sour smell or mold, it's time to toss them. To maximize shelf life, keep them away from heat and moisture. Store them in a cool, dry place. Enjoy your blondies while they're fresh for the best taste! Yes, you can use different apples. I love using Granny Smith apples for their tartness. They add a nice balance to the sweet blondies. Other good choices include Honeycrisp or Fuji apples. Both offer sweetness and a crisp texture. Just make sure to chop them finely for even distribution in the batter. To boost caramel flavor, use a rich caramel sauce. You can make your own or buy a good quality one. Adding a bit more apple cider can enhance the caramel taste too. If you really want to go for it, drizzle extra caramel on top before serving. This adds a beautiful look and more flavor. If your blondies are dry, check your baking time. Overbaking can lead to dryness. Make sure to bake until the edges are golden and a toothpick comes out with moist crumbs. Also, ensure you measure your flour correctly. Too much flour can also cause dryness. If you find them dry, serve with ice cream or drizzle with more caramel sauce to add moisture. Absolutely! Nuts like walnuts or pecans add a nice crunch. You can also stir in chocolate chips for a sweet surprise. Just fold them into the batter after mixing the wet and dry ingredients. Make sure not to overmix to keep the blondies soft and fudgy. These blondies require simple, fresh ingredients, like butter, apples, and caramel. You learned about mixing techniques, baking tips, and how to store them. With the right methods, you can create the perfect dessert every time. Remember, you can switch ingredients for fun flavors, like pumpkin spice. Don’t forget common mistakes to avoid to ensure success. Enjoy your sweet treats whenever you want with these practical tips! Your baking experience just got easier and tastier.

Apple Cider Caramel Blondies

Indulge in the perfect fall treat with these delicious Apple Cider Caramel Blondies! Combining rich caramel, tart apples, and a hint of cinnamon, these sweet squares are sure to please your taste buds. With easy-to-follow instructions, you can create a batch in no time. Serve them warm with extra caramel drizzle for an irresistible dessert. Click through to explore the full recipe and enjoy baking this delightful treat!
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Ingredients
  

1 cup unsalted butter, melted

1 1/2 cups packed light brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup apple cider (preferably unfiltered for rich flavor)

1/2 cup finely chopped tart apples (Granny Smith or similar)

1/2 cup caramel sauce (store-bought or homemade for extra richness)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or non-stick spray and line it with parchment paper, allowing the edges to hang over the sides for easy removal later.

    In a large mixing bowl, combine the melted butter, packed brown sugar, and granulated sugar. Whisk together vigorously for 2-3 minutes until the mixture is smooth, shiny, and creamy.

      Add in the eggs one at a time, ensuring to whisk thoroughly after each addition until fully incorporated. Stir in the vanilla extract for added flavor.

        In a separate mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly mixed. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined — be careful not to overmix.

          Fold in the apple cider and chopped apples using a spatula, ensuring the apples are evenly distributed in the thick batter.

            Pour half of the batter into the prepared baking pan, spreading it evenly across the bottom. Drizzle half of the caramel sauce over this layer, allowing it to seep into the batter.

              Carefully dollop the remaining batter on top of the caramel layer, then gently spread it with a spatula without disturbing the caramel beneath.

                Finish by drizzling the remaining caramel sauce on top of the final layer of batter. Use a knife to gently swirl the caramel in the surface, creating a marbled effect.

                  Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown, and a toothpick inserted into the center comes out clean with a few moist crumbs — this indicates they're perfectly fudgy!

                    Allow the blondies to cool in the pan for about 10 minutes, then lift them out by holding the parchment paper overhang. Transfer the blondies to a wire rack to cool completely before cutting.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 blondies

                        - Presentation Tips: Once cooled, cut the blondies into neat squares and arrange them on a decorative platter. Drizzle the squares with additional caramel sauce and sprinkle a dash of ground cinnamon on top for a touch of elegance and added flavor. Enjoy with a cup of warm apple cider!