Preheat your oven to 350°F (180°C) and prepare an 8x8-inch baking pan by lining it with aluminum foil.

Melt the coarsely chopped white chocolate and unsalted butter in a heat-proof bowl over a pot of simmering water until smooth and completely melted.

Transfer the melted mixture to a large bowl and stir in granulated sugar until well combined and glossy.

Add the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract.

Sift together all-purpose flour and salt, then gently fold into the wet mixture until just combined.

Carefully fold in the fresh raspberries.

Pour the batter into the prepared baking pan and smooth the top evenly.

Bake in the preheated oven for 17-20 minutes until the top is golden and a toothpick comes out with a few moist crumbs.

Allow the brownies to cool completely in the pan on a wire rack before lifting them out and cutting into squares.