Preheat your oven to 350°F (180°C). Line an 8x8-inch baking pan with aluminum foil and grease lightly.

In a heat-proof bowl, combine chopped white chocolate and unsalted butter over simmering water. Stir until smooth, about 5–7 minutes.

Remove from heat and stir in granulated sugar until glossy and well blended.

Add eggs one at a time, whisking vigorously after each until fully incorporated.

Mix in vanilla extract until the batter is glossy and slightly fluffy.

Fold in sifted all-purpose flour and salt gently, being careful not to overmix.

Gently fold in fresh raspberries just before pouring the batter into the prepared pan.

Smooth the top of the batter evenly and admire the vibrant raspberry swirls.

Bake for 17–20 minutes or until edges pull away and a toothpick comes out with moist crumbs.

Cool completely on a wire rack before lifting out and slicing into squares.