Before starting, preheat the oven to 175ºC /350ºF conventional oven. Prepare a 20x20 cm square baking pan with parchment paper.
Roughly chop the white chocolate.
100 g white chocolate chips or chopped white chocolate
Melt the butter, and pour the melted butter into a mixing bowl. Add the brown sugar, granulated sugar and vanilla extract. Use a hand whisk and mix until combined, for about 30-60 seconds.
110 g butter, 150 g granulated sugar, 50 g brown sugar, 2 teaspoon vanilla extract
Add the eggs one at a time, and mix until incorporated. Once incorporated, continue giving them a good whisk for 1-2 minutes, as this is what will give them the crinkle top. You will also see, when you whisked enough that it will start to come together in a smooth batter.
2 large egg
In a separate bowl mix together the flour and salt and mix it together.
165 g all-purpose flour, ¼ teaspoon salt
Add it to the wet batter and gently mix the batter together until just combined.
Toss the raspberries in a ½ teaspoon of flour. Add the chopped white chocolate and raspberries and gently fold them into the batter using a rubber spatula.
120 g raspberries fresh or frozen
Pour the batter into your baking pan and even it out with the spatula.
Bake for about 30-35 minutes. Once baked, let it cool down completely on a wire rack.