Preheat oven to 350°F. Line an 8x8 inch metal baking pan with parchment paper and spray with bakers spray. Be sure to allow the parchment paper to overhang two of the sides to make it easy to lift the blondies out of the pan once cooled.

In a large mixing bowl, whisk together the melted unsalted butter, light brown sugar, and granulated sugar until fully combined.

Add the egg and vanilla extract and mix again until the egg has been fully incorporated into the butter mixture.

Add the all-purpose flour and salt to the wet ingredients. Whisk until the flour has been fully incorporated, and the batter is thick and smooth.

Fold the white chocolate chips into the batter using a rubber spatula until they are evenly incorporated. Add the fresh raspberries into the blondie batter and gently fold them in just until they are lightly mixed in. You do not want to overmix at this point because you want to keep your berries from breaking apart too much.

Spread the batter into an even layer in the prepared baking pan. Bake for 25-28 minutes or until lightly golden around the edges and a toothpick inserted into the center comes out with just a few moist crumbs.

Allow these blondies to cool completely in the pan before lifting them out of the pan, using the overhanging parchment paper, and placing them onto a cutting board to add the white chocolate drizzle.

To make the white chocolate drizzle, you will melt the chopped white chocolate bar in a microwave-safe bowl in 30-second intervals, stirring between intervals, until fully melted and smooth. You can also follow the package instructions for the brand of white chocolate baking bar you are using. Once melted and smooth, use a spoon to drizzle the melted white chocolate over the top of the blondies in a decorative pattern.

Allow the white chocolate drizzle to firm up completely before slicing and serving.