Adapted for high altitude from “Dish Entertains,” by Trish Magwood. Makes one 8-by-8-inch pan, about 20-24 squares.
Ingredients
BASE:
2 cups all-purpose flour
1/2 cup granulated sugar
1 cup (2 sticks) cold unsalted butter, cut into cubes
TOPPING:
1/4 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
2 cups packed brown sugar
1/4 cup all purpose flour
1/4 cup corn syrup
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
2 cups golden raisins
1 cup pecans, coarsely chopped (optional)
Directions
Preheat oven to 350 degrees. Line an 8-inch-square pan with parchment paper and grease the paper.
To make the base, combine flour and sugar in a large bowl. Using two knives or a pastry blender, cut in butter until mixture is the texture of a coarse meal. Press firmly into the baking pan, going slightly up the sides of the pan. Bake for 15-20 minutes until just slightly golden.
To make the topping, in a large bowl, stir together butter and eggs. Add sugar, flour, corn syrup, baking powder, vanilla and salt; stir until combined. Fold in raisins and pecans. Pour over base and bake for an additional 20-25 minutes, or until top springs back when touched.
Let cool on a rack. When cool, cover and refrigerate overnight before cutting into squares.
