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!
Brown Butter Magners Blondies
- 1 & 1/2 sticks 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.