Ingredients:

  • 1/2 cup (1 stick / 113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/4 teaspoon salt
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (approximately 85g) white chocolate chips
  • 1 cup (approximately 125g) fresh or frozen raspberries
  • 1 tablespoon powdered sugar (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
  2. Melt the butter in a large mixing bowl and let cool slightly.
  3. Whisk in the granulated sugar, egg, vanilla extract, and almond extract (if using) until well combined.
  4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the white chocolate chips and raspberries. Be careful not to crush the raspberries too much.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  8. Let cool completely in the pan before lifting out using the parchment paper overhang. Cut into squares.
  9. Dust with powdered sugar before serving, if desired.