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

Melt chopped white chocolate and butter in a heat-proof bowl over simmering water, stirring frequently until smooth.

Mix in sugar, then add eggs one at a time, mixing vigorously. Incorporate vanilla extract until the batter is glossy.

Sift flour and salt into the mixture and gently fold until just combined, avoiding overmixing.

Fold in fresh raspberries gently, then pour batter into prepared pan, smoothing the top.

Bake for 17-20 minutes or until lightly golden with a toothpick coming out with moist crumbs.

Cool completely on a wire rack, then lift brownies from the pan using foil edges and cut into squares.