Preheat oven to 350 degrees. Spray a 8x8 inch
page with non-stick cooking spray. Place a piece of parchment paper in
the pan. You'll want it to fit the width of the pan and drape over the
sides. This will help pull the blondies out. Spray the parchment
parchment paper with non-stick cooking spray also.
In a microwave-safe bowl, add in the butter and
white chocolate. Microwave in 30 second intervals and stirring after
each interval. It will take another 3 - 4 times microwaving for 30
seconds to completely melt the chocolate. It's okay if the chocolate
looks a little curdled. It's from there being more butter than white
chocolate. Let cool about 10 minutes.
While the butter and white chocolate is
cooling, place the raspberries in a fine mesh strainer. Start mashing
the berries into a bowl. Continue to mash and press the raspberries
until all that's left in the strainer are the seeds. Set aside.
Add in the granulated sugar, eggs, and vanilla
in with the butter and white chocolate. Mix with a hand mixer for about
2 minutes on medium/high until the mixture becomes lighter in color and
fluffy.
Add in the flour and stir in with a spatula. Be
sure to scrape down the sides and bottom of the bowl to make sure the
batter is completely incorporated.
Pour the batter into the prepared baking
pan.
Add the raspberry juice in 5-6 lines on top of
the blondies. Avoid getting the juice too close to the edges, it will
get super dark while baking. Pouring the juice in without making lines
won't give nearly as nice of a swirled affect.
Using a toothpick or skewer, make a few
circular motions in the middle of the lines.
Place in the oven for 40-45 minutes until done.
If a toothpick comes out with batter still on it, let it bake a few
minutes longer then test it again.
Remove from the oven and let cool completely.
Pull the blondies out of the pan, cut and serve.