Entirely Elizabeth

0 Preheat oven to [wprm-temperature value="350" unit="F"] and center the oven rack.
1 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.
2 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.
3 In a large bowl whisk together the butter/white chocolate mixture and granular sugar until light and fluffy.
4 Add the vanilla and eggs, whisk until incorporated.
5 Add the flour and salt, fold until the batter just begins to come together but is not fully mixed.
6 Carefully fold in the fresh raspberries until incorporated.
7 Pour batter into prepared baking dish and spread out evenly. 
8 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.
9 Allow blondies to cool to room temperature before removing from the pan and cutting into 12 equal slices.
10 Optional: Drizzle melted white chocolate over room temperature blondies.  Enjoy once the white chocolate has hardened.