First things first lets get the oven on; preheat to 190°C/170°C/Gas Mark 5. Grease and line a 10”x 8” rectangle baking tin. Pop the butter in a pan over a low heat to melt, once it starts to bubble remove from the heat and pop in 200g White Chocolate and the sugars. Stir until the chocolate is melted, if you need to place the pan back over a very low heat and stir until the chocolate is melted. – if the mixture looks like it is beginning to separate don’t worry it’ll come back together once you add the eggs.
Pour the chocolate mixture into a bowl and leave to cool for 5 minutes. Pop in the eggs and Vanilla Extract and whisk the mixture on a high speed for 2-3 minutes – this will help create the smooth shiny top on your blondie. It’s easiest to do this with an electric hand whisk or freestanding mixture with the whisk attachment.
Fold in the flour until just combined. Finally pop the White Chocolate Chunks and raspberries into the mixture and gently fold through trying not to break up the raspberries.
Pour the mixture into the prepared baking tin and smooth the top. Bake the blondie for 35-40 minutes until golden brown on top, the edge of the blondie should be set and the centre slightly wobbly, this will firm up as the blondie cools.
Once your blondie is cooled remove form the tin. Break up the remaining White Chocolate and pop into a microwavable bowl. Melt in the microwave for 30 seconds then stir and continue to heat in 10 seconds bursts until your chocolate is melted and smooth. Drizzle the melted white chocolate over your blondie and leave to set. You are now ready to slice and serve your delicious raspberry and white chocolate blondie!