Raspberry and White Chocolate Blondies

Preheat oven to 350°F/177°C. Line an 8-inch square pan with parchment or foil, extending it over the sides (if using foil or just the pan, grease lightly with non-stick spray).

In a large bowl, whisk together the sugar and warm melted butter until it cools and comes together well (2-3 minutes). Mix in the egg and vanilla extract.

In a medium bowl, whisk together the flour, baking powder and salt. Toss in the raspberries.

Gently fold the raspberry mixture into the wet ingredients until a few flour streaks remain, then stir in the white chocolate chips.

Carefully spread the blondie batter across the bottom of the prepared pan and bake until the edges are golden and the center has set (about 25-30 minutes).

Let the blondies cool in the pan until sturdy enough to remove by lifting the sides of the parchment or foil. Finish cooling on a wire rack.

Cut into 16 even squares and drizzle with extra melted white chocolate (optional).