One of my favorite things about fall baking is finding new ways to use apple cider. After making my Apple Cider Blondies, I knew a caramel version had to be next! These Caramel Apple Cider Blondies are soft, chewy, and full of cozy apple cider flavor, with caramel swirled into the top and a sweet apple pie spice topping.
They are easy to make for everything from weekend baking to holiday dessert tables. Grab a cup of coffee or apple cider and enjoy one warm or cooled; they are hard to resist! If you’re looking for more cozy treats, be sure to check out more of my favorite Fall Baking Recipes.
Ingredients & Substitutions
- Apple cider: Reducing the apple cider concentrates its flavor, giving these blondies plenty of cozy apple taste without adding extra moisture. Be sure to let the reduced cider cool before mixing it into the batter.
- Unsalted butter: Melted butter gives these blondies their rich flavor and chewy texture. If using salted butter, you may want to reduce the kosher salt slightly.
- Light brown sugar: Brown sugar adds sweetness, moisture, and a hint of caramel flavor. Dark brown sugar can be used for a deeper molasses flavor.
- Eggs + egg yolk: The extra egg yolk helps make the blondies soft and chewy while adding richness to the batter.
- Vanilla extract: Vanilla complements both the apple cider and caramel flavors.
- All-purpose flour: Regular all-purpose flour provides the structure these blondies need while keeping them soft and tender.
- Cornstarch: A little cornstarch helps create a softer, more tender blondie.
- Baking powder: Gives the blondies just enough lift while keeping them dense and chewy.
- Kosher salt: Salt balances the sweetness and brings out the caramel and apple flavors.
- Caramel sauce: Adds a buttery caramel layer to the top of the blondies. You can use your favorite store-bought caramel sauce or my homemade Caramel Sauce. It is drizzled over the batter and gently swirled in before baking.
- Granulated sugar and Apple pie spice: Combined and sprinkled over the caramel before baking, this creates a sweet, lightly crisp topping with warm apple pie flavor.
Tips for the Best Caramel Apple Cider Blondies
- Reduce the apple cider completely: The cider reduction is what gives these blondies their apple flavor. Let it cook down until you have about ¼ cup before adding it to the batter.
- Let the reduced cider cool: Give the cider time to cool before mixing it with the eggs. Adding it while it is too warm can affect the texture of the blondies.
- Do not overmix the batter: Stir the dry ingredients in just until combined. Overmixing can make the blondies less soft and chewy.
- Use parchment paper: Lining the baking pan makes it much easier to lift out the blondies and slice them cleanly.
- Do not overbake: The center should look set but still slightly soft when removed from the oven. The blondies will continue to firm up as they cool.
- Let them cool before slicing: Waiting until the blondies are cool helps them hold their shape and gives you cleaner slices.
FAQs
Can I use apple juice instead of apple cider?
Apple cider gives these blondies their rich apple flavor, so I recommend using it if you can. Apple juice will work in a pinch, but the flavor will be a little lighter.
Do I have to reduce the apple cider?
Yes! Reducing the apple cider concentrates the flavor and removes excess liquid. Don’t skip this step or the blondies may not have the same texture or apple flavor.
How do I know when the blondies are done?
The edges should be lightly golden, and the center should look set but still be slightly soft. Be careful not to overbake; the blondies will continue to firm up as they cool, and overbaking can make them less soft and chewy.
Can I make these blondies ahead of time?
Absolutely! These blondies are a great make-ahead dessert. Bake them up to a day ahead, then let them cool completely and store them in an airtight container at room temperature until you’re ready to serve. The caramel and sugar are baked right on top, so there is no extra topping to add later.
How To Serve Caramel Apple Cider Blondies
These blondies are delicious all on their own, but they are even more special when served warm with a few simple additions.
- Add a scoop of ice cream: Serve a warm blondie with no-churn vanilla ice cream and an extra drizzle of caramel sauce for an easy fall dessert.
- Pair with a warm drink: These are perfect alongside a cup of coffee, tea, or a warm mug of apple cider.
- Serve on a dessert table: Slice them into smaller pieces and add them to a fall dessert spread, holiday gathering, or bake sale.
How to Store Caramel Apple Cider Blondies
Store Caramel Apple Cider Blondies in an airtight container at room temperature for up to 4 days. If stacking the blondies, place a piece of parchment or wax paper between the layers to help keep the caramel from sticking.
For longer storage, freeze the blondies for up to 3 months. Wrap each blondie tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. Thaw at room temperature before serving.
Caramel Apple Cider Blondies
Ingredients
Blondies
- 2 cups (16 ounces) apple cider
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 ¾ cups (350 g) light brown sugar, lightly packed
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 ½ teaspoons vanilla extract
- 2 ½ cups (313 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Topping
- ¼ cup (86 g) caramel sauce, for drizzling
- 1 to 2 tablespoons granulated sugar, I used 2 tablespoons
- 1 teaspoon apple pie spice
Instructions
- In a small saucepan over medium heat, bring the apple cider to a simmer. Cook until it has reduced to about ¼ cup, about 20 to 22 minutes. Remove from the heat and let it cool slightly.
- Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until combined.
- Add the eggs and egg yolk, one at a time, whisking well after each addition. Stir in the vanilla extract and the cooled reduced apple cider.
- Add the flour, cornstarch, baking powder, and salt. Stir just until no dry streaks of flour remain. Do not overmix.
- Spread the batter evenly into the prepared baking dish.
- Drizzle the caramel sauce over the surface of the batter. Using a knife or the tip of a spatula, gently swirl the caramel into the batter. Don't swirl too much; you want to see ribbons of caramel throughout the top.
- In a small bowl, stir together the granulated sugar and apple pie spice. Sprinkle the mixture evenly over the caramel-swirl topping.
- Bake for 25 to 30 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Let the blondies cool completely in the pan before lifting them out with the parchment and slicing and serving.
Did you make this recipe?
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