Apple Cider Blondies

Directions

• Cut 2 sticks of butter into 1/2 inch cubes. Melt butter in a sauce pan with high sides over medium high heat. Continue cooking, stirring constantly, while craping the bottom of the pot with a rubber spatula to release any browned bits, until light brown in color, smells nutty and no longer foams, about 6-10 minutes. Immediately scrape into a large heatproof bowl.
• Add 3 cups of cider to the same pan and bring to a boil, then reduce to a rolling simmer until reduced to 1/2 cup, about 15 -25 minutes. Immediately, pour into the bowl with the butter and allow to cool for 30 minutes.
• Meanwhile, preheat oven to 350. Coat a 9x13x2 glass dish with baking spray and line with parchment so that there is a 2 inch overhang to easily remove bars from pan. In a small bowl, mix the 2 tablespoons sugar and the 1 teaspoon cinnamon and sprinkle the dish.
• Place the flour, remaining 1 teaspoon cinnamon, 1 teaspoon salt, 3.4 teaspoon baking soda, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice in a medium bowl and whisk to combine.
• When the butter apple cider mixture is cooled, add the brown sugared remaining 1/4 cup sugar to it. Whisk until smooth and sugars are mostly dissolved. Add 2 lg eggs and 1 tablespoon vanilla and whisk until no streaks of egg remain. Add flour mixture and fold into the apple cider mixture until no pockets of flour remain and batter is smooth.
• Transfer batter into prepared baking dish and smooth into an even layer. Sprinkle top with vanilla sugar and lightly press into the blondies.
• Bake until top is browned and toothpick comes out with a few moist crumbs, about 25-30 minutes. If browning too much, lightly cover with foil. Let cool 1 hour in pan before slicing.