Ingredients1 h 30 m servings 228
- Preheat oven to 325 degrees F (165 degrees C).
- Place raisins in a cup; pour in hot water to cover, and set aside to soak, about 5 minutes.
- Place 1 1/2 cups flour in a large bowl; cut in 1/2 cup butter until crumbly. Stir 1/4 cup brown sugar into flour mixture; press mixture evenly into the bottom of a 9x9-inch pan.
- Bake in the preheated oven until lightly browned, about 15 minutes. Remove from oven, leaving oven on.
- Beat 1 cup brown sugar and 1/3 cup butter together until smooth; stir in egg, vanilla extract, and cream. Strain raisins; stir raisins and 1 tablespoon flour into butter mixture. Pour raisin mixture over crust.
- Bake in the preheated oven until filling is bubbly, about 20 minutes. Allow to cool before cutting into squares, about 30 minutes.
- Cook's Note:
- You can omit raisins and use pecans instead for pecan squares.
- For less gooey squares, bake for up to 10 minutes more.
Per Serving: 228 calories; 10.2 33.4 2.1 37 79 Full nutrition
ReviewsRead all reviews 14
Four and a half stars if I could make that happen! So easy! So tasty! Glad for the brown sugar option in the crust as I didn't have any powdered sugar. Such yummy googy goodness! Next time I wil...
Mmmm! I was intrigued by the brown sugar in the crust, as well as the soaking of the raisins in the hot water to plump them up. My mother's recipe for butter tarts does the same thing with curra...
Deliciously Yummy! I have 4 very picky nieces, and they gobbled these down. Very tasty. I did add an additional egg and 1/3 c of corn syrup to what was listed, based on a current butter tart ...
The brown sugar in the crust is a great idea; it makes the crust moist and sweet. I did not have a 9 x 9 inch pan so I used my 8 x 8 but set the oven at 350 and the bubbling happened at 25 min. ...
Yummy, I covered the raisins in Marsala, brought it to a boil, once plumped up, I added a bit of water to cool them down. I also substituted two teaspoons of Marsala for the vanilla. Worked ...
I really enjoyed this. It tasted great but the middle was soft and liquidy and the edges were much chewier. Hard to cut into squares but tasted great.
I made it with the addition of maple syrup(2Tsp) and no raisins. It needs more cooking time. First 2 batches were puddings (with ice cream YUM) but the 3rd was cooked longer and a grand success...
Dangerously delicious! And ridiculously simple. I made several batches for our church and they were all gone in record time -- everyone confessed to going back for seconds, thirds, ...