Raspberry White Chocolate Blondies

Fit an 8x8 baking pan with parchment paper and spray with non-stick cooking spray. 
NOTE: If the recipe is being doubled, use a 9x13 baking pan.

In a small heat safe bowl, melt the butter and white chocolate chips for 3, 30 second increments, stirring in between. Once melted, set aside to come to room temperature.

In a large bowl whisk together the butter/white chocolate mixture and granular sugar until light and fluffy.

Add the vanilla and eggs, whisk until incorporated.

Add the flour and salt, fold until the batter just begins to come together but is not fully mixed.

Carefully fold in the fresh raspberries until incorporated.

Pour batter into prepared baking dish and spread out evenly. 

Bake for 40 – 45 minutes or until the top and edges are caramelized and brown. A toothpick test in the center should come out almost clean with a few crumbs.

Allow blondies to cool to room temperature before removing from the pan and cutting into 12 equal slices.

Optional: Drizzle melted white chocolate over room temperature blondies.  Enjoy once the white chocolate has hardened.