Rosh Hashanah Date Pomegranate Blondies | The Nosher

Step 1

Preheat the oven to 350F. Line a 9x13 baking pan with parchment paper, and spray the parchment paper with cooking spray.

Step 2

In a medium bowl whisk together the flour, baking powder, salt, and baking soda. In a stand mixer, or with a hand mixer cream together the butter and brown sugar until fluffy. Beat in the eggs one at a time. Add the pomegranate molasses and scrape down the sides of the bowl. Add in the dry ingredients and mix until just combined. Gently fold in the dates, pomegranate seeds, and pecans if including.

Step 3

Pour the batter into the lined pan. It will be a very thick batter--smooth out the top with a butter knife. Bake until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack.

Step 4

When blondies are completely cool (I let them sit, covered, overnight) remove from pan, and if you want a round dessert, use a biscuit cutter or the edge of a juice glass to cut circles out of the blondies. Serve topped with ice cream, and drizzled with a tiny bit of pomegranate molasses. Follow with a sweet and wonderful new year.