Kid-Friendly: Blondie Cakes with Potato Chips and Salted Straws
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Quantity: 24 tiles
Complexity: easily
Quantity: 24 tiles
Nutritional value per serving:
Calories 329, total fat 13 G., saturated fats 7 G., proteins 4 G., carbohydrates 50 G., fiber 1 G., cholesterol 52 mg, sodium 250 mg, sugar 27 G.
Calories 329, total fat 13 G., saturated fats 7 G., proteins 4 G., carbohydrates 50 G., fiber 1 G., cholesterol 52 mg, sodium 250 mg, sugar 27 G.
How can you make a soft, caramel-flavored blondie even more delicious? Add two popular salty snacks—chips and salted straws. Every kid loves them! And to have a fun time with your kids, invite them into the kitchen to help. Little ones can add ingredients to the dough and arrange toppings, while school-age kids can easily knead the dough and mold it. Then, everyone can start wrapping the treats together: arrange the blondie squares in paper cupcake liners and stack them in pretty Mason jars. Tie them with ribbons and give them as gifts to friends or family.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 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
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Cooking the dish according to the recipe:
- 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.
- 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.
- 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.
- 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.
- Bake until golden brown and a toothpick inserted into the center comes out with a few crumbs, 30 to 35 minutes.
- 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..
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