Ingredients and Weight: - 3 cups (240g) all-purpose flour - 1 teaspoon (5g) baking powder - 1/2 teaspoon (2.5g) salt - 1 cup (227g) unsalted butter, softened - 2 cups (400g) granulated sugar - 2 large eggs - 1 teaspoon (5ml) vanilla extract - 1 pint (450g) fresh raspberries
Preparation Time: - 15 minutes
Cooking Time: - 25-30 minutes
Difficulty Level: - 2 (Simple)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). Line a 9x13 inch (23x33 cm) baking pan with parchment paper. 2. In a medium bowl, whisk together flour, baking powder, and salt. 3. In a large bowl, cream together butter and sugar until light and fluffy. 4. Beat in eggs one at a time. Stir in vanilla. 5. Gradually add dry ingredients to wet ingredients, alternating with milk and starting and ending with dry ingredients. 6. Pour half of the batter into the prepared pan and spread out evenly. 7. Top with raspberries. 8. Drop scoops of remaining batter over the raspberries. 9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 10. Allow to cool before cutting into squares.
Nutritional Information: - Calories: 280 - Fat: 14g - Carbohydrates: 36g - Protein: 3g
Dish Characteristics: - Sweet and tangy - Buttery and moist - Perfect for breakfast, dessert, or a snack
User Comments: - "These raspberry squares are amazing! The perfect balance of tart and sweet." - Emily - "I love how easy these are to make. They're always a crowd-pleaser." - Sarah - "These squares are the perfect treat for a summer party." - John
Special Precautions and Tips: - If you don't have fresh raspberries, you can use frozen raspberries that have been thawed and drained. - To make a gluten-free version, use gluten-free flour. - For a vegan version, use plant-based butter and milk.