Preheat the oven to 350°F (180°C) and line an 8x8-inch baking pan with foil, leaving overhang.

Melt chopped white chocolate and unsalted butter in a heat-proof bowl over a double boiler until smooth.

Stir in granulated sugar, then add eggs one at a time, incorporating each fully. Mix in vanilla extract.

Sift together all-purpose flour and salt, then gently fold into the wet ingredients until no dry flour remains.

Carefully fold in fresh raspberries without bruising them, aiming for even distribution in the batter.

Pour the brownie batter into the prepared pan and bake for 17 to 20 minutes until the top is light golden brown and a toothpick comes out with moist crumbs.

Cool in the pan for 10–15 minutes, then use the foil to lift out, transferring to a wire rack to cool completely before cutting.