Preheat the oven to 175°C (350°F) and line a 20x20 cm (8x8 inch) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and well-incorporated.

Add the eggs and vanilla extract to the sugar mixture; whisk vigorously for approximately 1-2 minutes until the batter appears slightly pale and glossy.

Gently fold in the flour and salt using a rubber spatula until just combined, taking care not to overmix the batter.

Fold in 130g of the white chocolate chips until evenly distributed.

Transfer the batter into the prepared baking pan, smoothing the surface with an offset spatula.

Evenly distribute the raspberries and the remaining 40g of white chocolate chips over the top of the batter, pressing them down very slightly.

Bake for 30 to 35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.

Allow the blondies to cool completely in the pan on a wire rack before using the parchment overhang to lift them out and slice into 16 squares.