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Place a 2 qt saucepan over medium-high heat and add in the two cups of apple cider. Bring to a simmer and stir intermittently using a nonstick spatula. After about 30 minutes, the liquid should be reduced to about half by this point. Turn heat to high so the liquid comes to a rolling boil and continue to carefully stir while making sure the pot doesn't overflow! Turn the heat down to low to check the progress on the reduction. You should end up with ¼ cup of syrupy liquid, it will get thicker as it cools. Set aside and continue with recipe
Preheat oven to 350°F. Line an 8 x 8 baking pan with parchment paper
In a large bowl, combine, melted, butter, and brown sugar -mix with a non stick spatula
Add in eggs and vanilla. Mix again
Add in dry ingredients and mix until combined
Pour into prepared baking pan. In a small separate bowl, combine white sugar and cinnamon and mix thoroughly
Pour the cinnamon sugar mixture on top of the batter in pan. Smooth out so that it covers the top of the blondies completely.
Bake for 22 to 30 minutes or until edges are fully set and a toothpick inserted into the center of the blondies comes out clean. If you want a more "fudgy" rather than a cakey blondie, err on the side of less baking time! Remove from oven and let cool in pan for 20 minutes.