I think the name of these blondies says it all. As soon as I see the words brown butter, I know I’m getting into something good. When that brown butter is in blondies, it gets even better. When you add Magners Irish Cider to those blondies, the only thing you’ll ask yourself is why didn’t I try this sooner?!
It’s no secret that I have a thing for blondies, so it’s been in my head for a while to make some fit for Saint Patrick’s Day. Using Magners was a clear choice for me because it’s one of my favorite drinks, and in my opinion I think a little booze in blondies is a very good thing. In case you’re not familiar with Magners, it’s an alcoholic cider made from apples. The best way I can describe the taste is by saying it has a mild sweetness from the apples, and has a bite to it that balances it perfectly. When I started putting the recipe together, I knew brown butter would enhance the flavor of the cider beautifully. I adapted my go to blondie recipe and the final result turned out awesome! This is definitely a recipe I will make again and again.
After a few test runs I ended up using a half cup of cider in the recipe which works out great because you have some for the blondies and some for you! The cider makes these blondies a bit lighter than a typical blondie, and cuts the sweetness nicely. I love the beautiful golden color they get on top, and those little specks of brown butter you see, well, I call that love! Hope you enjoy them!
- 1 & 1/2 sticks(6 ounces) unsalted butter, room temp
- 1/2 cup sugar
- 1 cup light brown sugar
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 & 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 cup Magners
- Preheat oven to 350 degrees.
- Brown butter over a medium heat stirring occasionally. Take it off the heat once it gets a nice color. Once you remove it from the heat it will continue to cook and get a bit darker. Keep a close eye on it because once it starts get color it burns very quickly.
- Once the butter has cooled cream butter and sugars till light and fluffy.
- Add eggs and vanilla bean paste.
- Alternate adding dries with Magners.
- Line a 9″ x 13″ pan with parchment, spray with non stick spray, and fill with batter.
- Bake at 350 degrees for 30 minutes rotating once halfway through.