There’s no question about it.  This gentlewoman prefers brunettes.  Even if I wasn’t one myself, the saying isn’t “tall, dark and handsome” for nothing.  And with all the classic dark/light juxtapositions, I almost always lean dark:  Veronica over Betty, Janet over Chrissie, Derek over Ken (doll), Johnny over Brad.  Major exceptions are Robert Redford, Brigitte Bardot, vanilla over chocolate, and in the case of bars, blondies over brownies.

Rarely seen away from school bake sales and church basement teas, the blondie is, for ease, a brownie without the chocolate.  I know many of you are probably rolling your eyes and thinking, “What’s the fun in that?” But, trust me.  While a blondie may be the bar without chocolate, it isn’t the bar without flavour.  Brown sugar baked with butter, eggs and flour sings of that sugar and reminds you of one of the most loved flavours of all:  cookie dough.  Soft, gooey, chewy like the middle of your favourite chocolate chip cookie.

This recipe was made with some leftover Halloween Reece’s Pieces, but you could easily Christmas it up with dark chocolate and cherries.  Or take the bake sale route with red and green M&Ms.  The key for me was using dark brown sugar.  The recipe I used suggested it, and I agree that it gives a much richer caramel flavour.  I cut mine small to bring in to work, but they would make a perfect dessert cut large and topped with ice cream. Also perfect? They take no time to make.

Reece’s Pieces and Peanut Blondies

1/2 cup melted butter
1 cup tightly packed dark brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
Pinch of salt
1 cup all-purpose flour
1/3 cup Reece’s Pieces
1/3 cup plain, unsalted peanuts

Preheat the oven to 350 degrees. Lightly grease and flour a square, 8” x 8” pan.
Whisk together the melted butter and sugar in a bowl.  Add the egg and vanilla and whisk.
Add the flour, baking soda, baking powder, and salt, and mix. Add the Pieces and peanuts.
Pour into prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares (size of your choice).  Store in an airtight container for a few days or freeze.