Sorghum blondies are rich, chewy, and wonderfully moist, with a deep caramel-like sweetness from sorghum syrup. Toasted pecans add crunch, while pomegranate arils bring bright, juicy pops of flavor and a festive holiday look. They are especially lovely for Christmas, but you can leave out the pomegranate and make these easy blondies any time you need a simple dessert bar.
In Praise of Sorghum Syrup
Sorghum syrup is a beautiful ingredient for baking, especially in recipes where you want warmth, depth, and a mellow sweetness. If you have never tasted it before, imagine the dark richness of molasses without the bitter edge. It has a rounded, slightly caramel flavor that works beautifully with brown sugar, butter, spice, and nuts.
Because sorghum already has those deep, cozy notes, it is a natural fit for blondies. Classic blondies are known for their buttery brown sugar flavor, and sorghum syrup makes that flavor even more interesting. These sorghum blondies bake up soft and moist, with a chewy texture and a rich sweetness that feels right at home on a holiday dessert table.
To make them feel extra festive, pomegranate arils and toasted pecans are folded into the batter. The pecans are an easy choice because their nutty flavor pairs so well with brown sugar and sorghum. The pomegranate may seem less expected, but it works surprisingly well. Each bite gets a little burst of tart, fresh fruit that balances the sweetness of the bars.
Testing These Sorghum Blondies
Pomegranate arils release some moisture as the blondies sit, so the recipe benefits from careful balance. In testing, the first batch was flavorful but slightly too wet after a few days of storage. The finished version accounts for that extra moisture so the blondies stay tender without becoming soggy.
The goal is a bar cookie that is soft, moist, and sliceable. These blondies are not meant to be dry or cakey. They should have a rich, chewy bite, a deeply golden top, and enough structure to hold together cleanly once cooled. For the best results, allow them to cool before cutting, especially if you use the pomegranate arils.
Credit Where Credit Is Due
This recipe was adapted from an original molasses brownie recipe by Russell van Kraayenburg of Chasing Delicious. The main change is replacing molasses with sorghum syrup. The recipe also includes toasted pecans and pomegranate arils, along with small adjustments to the butter and baking powder.
These Christmas sorghum blondies are easy to make and do not require a mixer. You only need two bowls, a whisk, and a 9-inch by 13-inch baking pan. The batter comes together quickly, making this a practical recipe for holiday baking, cookie exchanges, lunchbox treats, or anytime you want a simple homemade dessert with a little Southern character.
If you make this recipe, a rating or comment is always appreciated. Feedback helps other bakers decide whether the recipe is right for them and helps improve future recipes.
Christmas Sorghum Blondies with Pomegranate and Pecans
Jennifer Field
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 1 1/2 medium pomegranates about 1 cup
Instructions
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Line a 9-inch by 13-inch baking pan with parchment paper, or use a high-quality nonstick baking pan.
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In a large bowl, whisk together the flour, cinnamon, baking powder, ginger, and salt. Set the dry ingredients aside.
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In a second bowl, whisk the melted butter, brown sugar, sorghum syrup, and eggs until smooth. Fold in 1 cup of the pecans and the pomegranate arils.
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Scrape the wet ingredients into the dry ingredients. Fold gently until the batter is evenly combined and no loose flour remains.
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Spread the batter evenly in the prepared pan and smooth the top.
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Press the remaining pecans onto the top of the batter, arranging them randomly or in a pattern.
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Bake in the center of the oven for about 30 minutes, or until the blondies are deeply golden brown and set. The internal temperature in the center of the pan should be 200°F to 205°F.
Notes
This printable recipe card is included for anyone who likes to keep a paper copy of favorite holiday recipes.
These sorghum blondies are a simple, flavorful way to bake with sorghum syrup. They are rich enough for a holiday dessert tray, sturdy enough for sharing, and easy enough to make without special equipment. The toasted pecans and pomegranate arils make them especially pretty for Christmas, but the base recipe is delicious any time of year.
If you enjoy brown sugar desserts, chewy bar cookies, and warm spice, this recipe is well worth trying. Let the blondies cool before slicing, store them covered, and enjoy them with coffee, tea, or as part of a festive dessert spread.
Hi, y’all! I hope you enjoyed this recipe and found a new way to bake with sorghum syrup.
If you like this style of baking, keep an eye out for more approachable dessert recipes, useful tips, and behind-the-scenes notes from the kitchen.
