Kid-Friendly: Blondie Cakes with Potato Chips and Salted Straws

Ingredients:

• 220g unsalted butter, plus extra for greasing the pan
• 2.5 cups thin salted straws
• 2 cups premium flour
• 2 tsp baking powder
• 0.5 tsp coarse salt
• 2 and 1/4 cups light brown sugar
• 3 large eggs, lightly beaten
• 1 tbsp vanilla extract
• 0.5 tbsp. iris granules
• 0.5 tbsp. semi-sweet chocolate mini granules
• 1.5 cups potato chips, broken into pieces as needed

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 9 x 13-inch (22 x 32 cm) springform pan with foil, leaving a 2-inch (5 cm) overhang on all sides; grease the bottom and inside walls with butter.
2. Grind 2 cups of salted straw in a food processor to a fine powder; transfer to a medium bowl, add flour, baking powder, and salt, and mix to combine.
3. In a medium saucepan, melt the butter over medium heat. Remove from heat, add the sugar, and set aside to cool completely. Whisk in the eggs and vanilla extract until fully incorporated. Add the ground straw and flour mixture in two additions, stirring after each addition, until fully incorporated. Add the toffee and half of the chocolate chips.
4. Transfer the batter to the prepared pan and spread it evenly. Sprinkle with the remaining straws and potato chips and press into the batter. Sprinkle with the remaining chocolate chips.
5. Bake until golden brown and a toothpick inserted into the center comes out with a few crumbs, 30 to 35 minutes.
6. Cool the blondies completely in the pan on a wire rack. Remove the cake from the pan by pulling on the overhangs. Cut into 24 squares. Store in an airtight container at room temperature for up to 3 days..