Preheat oven to 350 degrees. Grease an 8 x 8 metal baking pan then line with parchment paper.
Heat white chocolate and butter in a large microwave-safe bowl in 15 second increments, stirring after each until melted and smooth.
Whisk in sugar.
Add eggs one at a time and whisk until combined then stir in vanilla.
Stir in flour and sea salt.
Gently fold in 3/4 cup of raspberries.
Pour batter into prepared baking tin. Smooth with a spatula and top with remaining 1/4 cup of raspberries.
Bake for 17 to 20 minutes until a toothpick inserted into the center yields a few moist crumbs. Do not overbake.
Place pan on a wire rack to cool completely, then use parchment to lift out. Cut blondies into squares.
Blondies will keep at room temperature in an airtight container for 3 days or in the refrigerator for up to 5 days.
