Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan. No drama, just a quick spray or parchment.

In a bowl, whisk melted butter and brown sugar until smooth. It should feel like you’re giving sugar a spa day.

Beat in eggs one at a time, then stir in vanilla. Don’t rush this part—shots of vanilla are like little flavor fireworks.

Whisk in flour, baking powder, and salt until just combined. A few flour specks are fine; overmixing = tough blondies, and nobody wants chewy bars that pretend to be cookies.

Fold in white chocolate chips and raspberries. Gently, so the berries don’t turn the batter pinky-purple and revenge you later.

Spread batter evenly in the prepared pan. Tap the pan a couple times to settle and remove air pockets.

Bake for 25–30 minutes, until the edges are lightly golden and a tester comes out with a few crumbs. Don’t overbake—dry blondies are sad blondies.

Cool completely in the pan on a rack before slicing into squares. If you’re impatient, cut while warm and get messy—your call.