Sorghum blondies are every bit as delicious as classic blondies—perhaps even better. These bars are super moist and studded with toasted pecans and bright pomegranate arils, making them a festive choice for the holidays.
The pomegranate is optional; leave it out if you prefer. These blondies work any time you’re craving a rich, chewy bar.
For more holiday ideas, consider my pecan angel slices.
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In Praise of Sorghum Syrup
A friend recently sent me jars of pure Kentucky sorghum syrup, and I’ve had a great time experimenting with it. Sorghum tastes like molasses without the bitterness—mellow and caramel-like—so it lends a deep, rounded sweetness to baked goods.
I’ve drizzled it on pumpkin dinner rolls and used it in a cinnamon sorghum custard pie. For these blondies, sorghum adds a rich, caramel note that pairs beautifully with toasted pecans and the bright bursts of pomegranate arils.
Testing These Sorghum Blondies
The pomegranate arils add a lovely festive pop, but they do release some moisture into the batter. My first batch was a bit too soft after a few days. To fix that, I added a small amount of ground flax seed to absorb excess moisture—this produced a firmer, better-textured blondie without changing the flavor.
Credit Where Credit Is Due
The base idea comes from a recipe for molasses brownies by Russell van Kraayenburg. I swapped molasses for sorghum, reduced the butter and baking powder slightly, and added pecans and pomegranate arils. The result is a moist blondie with a deep, toffee-like flavor and festive appearance.
These bars are easy to make—no mixer required—so they’re a great addition to a holiday dessert table, lunchbox, or afternoon snack.
Two bowls, a whisk, and a 9″ x 13″ pan are all you need.
Christmas Sorghum Blondies with Pomegranate and Pecans
Jennifer Field
10 mins
30 mins
40 mins
Cookies and Bars
Southern
24 -36 bars
Ingredients
- 8.5 oz all-purpose flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon fine sea salt
- 1 ½ sticks (6 oz) unsalted butter, melted and cooled
- 14 oz light brown sugar
- ¼ cup sorghum syrup
- 2 large eggs
- 1 ½ cups toasted pecans, divided (chopped or whole)
- Arils from 1 to 1½ medium pomegranates (about 1 cup)
Instructions
- Line a 9″ x 13″ baking pan with parchment, or use a high-quality nonstick pan.
- In a large bowl, whisk together the flour, cinnamon, baking powder, ginger, and salt. Set aside.
- In another bowl, whisk the melted butter, brown sugar, sorghum syrup, and eggs until smooth. Fold in 1 cup of the toasted pecans and the pomegranate arils.
- Add the wet mixture to the dry ingredients and stir gently until combined and there is no loose flour remaining.
- Scrape the batter into the prepared pan and smooth the top.
- Press the remaining pecans onto the top of the batter.
- Bake in the middle of the oven for about 30 minutes, or until the bars are deeply golden and set. The center temperature should reach 200–205°F. Allow to cool before cutting.
Notes
Here’s a printable holiday recipe card I designed if you’d like to download it for gifting or sharing.
I hope you enjoy these blondies and that sorghum earns a spot in your pantry. Happy holidays and happy baking!
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