• Prepare a 9"x13" pan with parchment paper. I like to use cooking spray or a drizzle of oil in the pan to help the parchment paper stick to the bottom and sides.
• In a medium pot, add 3 cups of apple cider. Cook for 30-45 minutes over medium-high heat until the liquid is reduced to ½ cup. (I measure this by pouring into a 2-cup measuring cup. If you reduce it too much, just add back water to ½ cup and mix thoroughly.) Remove to the 2-cup measuring cup.
• In the same pot as the apple cider, add 2 sticks unsalted butter to make browned butter. Cook until melted, then continue to cook until brown bits form in the bottom. Occasionally scrape the sides and bottom down with a spatula. Cook until no longer foamy, then remove to the same measuring cup as the cider
• Allow the liquids to cool as you prepare a large bowl with the sugars. Add 2 cups brown sugar and ¼ cup white sugar to the bowl. When the cider-butter mixture has cooled for 10-15 minutes, add to the sugar and mix until melted.
• Making sure the mixture isn't too warm to scramble the eggs. I do this by pressing the back of my hand close to the mixture to feel for residual heat. Wait until cool, and then add 1 Tbsp vanilla and 2 eggs. Mix until combined.
• Add in the dry ingredients. Add 3 cups flour, 1 tsp cinnamon, 1 tsp salt, ¾ tsp baking soda, ¼ tsp nutmeg, ¼ tsp allspice. Gently mix in the ingredients until the batter comes together. It should be wet and shiny, but not sticky.
• Pour batter into the prepared pan.

cinnamon sugar topping;

• In a small bowl mix together 2 Tbsp sugar and 1 tsp cinnamon. Mix to combine.
• Sprinkle the cinnamon sugar topping across the blondie batter in the pan. Scatter caramel chips (or chocolate chips of choice) over the top and gently press the cinnamon sugar and chips into the top of the blondies.
• Bake at 350°F for 35-40 minutes or until toothpick comes out clean in the center of the pan.