📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper for easier removal. This is a really helpful tip, especially if you're new to baking!
2. In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter and 2 cups of granulated sugar using an electric mixer until light and fluffy. Don't rush this part; it makes a big difference in the final texture! This step is super important.
3. Beat in 4 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Make sure to fully incorporate each egg before adding the next one. Scrape down the sides of the bowl as needed.
4. In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1 teaspoon of baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix; a few lumps are okay!
5. Stir in 1 cup of white chocolate chips and 2 cups of fresh raspberries gently. Be careful not to mash the raspberries. Remember to distribute the raspberries so you get a nice, even distribution throughout the pan!
6. Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. It's okay if there are a few moist crumbs—that means they're still nice and gooey inside!
7. Let the brownies cool completely in the pan before cutting and serving. Seriously, patience is key here. Letting them cool completely will prevent them from crumbling apart. Enjoy your perfect white chocolate raspberry brownies!