Christmas Sorghum Blondies with Pomegranate and Pecans
These sorghum blondies are moist and taste deeply of sorghum syrup, the south's answer to all other sweeteners. The mellow crunch of toasted pecans and the bright pops of pomegranate make these bars truly special.
All dry measurements are in weight. Liquids, I measured by volume this time. Just so you know.
Ingredients
Instructions
Line a 9" x 13"* baking pan with parchment (or use a high-quality non-stick baking pan. I have a recommendation for you below).
In a large bowl, whisk together the flour, cinnamon, baking powder, ginger and salt. Set aside.
In another bowl, whisk together the melted butter, sugar, sorghum syrup and eggs until smooth. Fold in one cup of the nuts and the pomegranate arils.
Scrape the wet ingredients into the dry ingredients and fold/stir gently until well combined and there is no loose flour wafting about.
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Continue Reading at Pastrychefonline →Chef's Notes
*I baked the blondies in these photos in a 9″ x 9″ pan, and that’s why they’re a bit taller than a “normal” bar cookie. You can use either size pan, but with a 9″ x 9″ pan, they’ll be more like snack cakes than blondies. They’ll also take an extra 5-10 minutes to bake.
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Reviews from the Original Source
I LOVED these! They have a depth of flavor that is usually not found in a Blondie!
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