Preheat oven to 350°F.
Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for lifting the brownies out after baking.
Place white chocolate and butter in a medium glass bowl.
Place bowl over a saucepan of simmering water and stir occasionally until chocolate and butter is melted.
Transfer mixture to a large bowl, add sugar and mix to combine.
Add eggs, one at the time, mixing until combined. Stir in vanilla.
Sift flour and salt, then fold into batter just until combined. Fold in raspberries.
Pour batter into prepared pan and smooth the top.
Bake for 17-20 minutes, until top is golden and a toothpick inserted into the center comes out with a few moist crumbs. Avoid over baking.
Let brownies cool completely on a wire rack, then lift them out of the pan and cut into squares. Recipe inspired by shiran dickman.
