Chewy White Chocolate Raspberry Blondies Recipe

0 Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, ensuring the sides of the pan are covered for easy removal, and set it aside. 
1 Start by combining the melted butter, granulated white sugar, and dark brown sugar in a large mixing bowl. Mix for 1 minute on medium-high speed. Add the eggs and vanilla extract, mixing until just combined.
2 In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Gradually incorporate the dry ingredients into the wet batter, mixing until just combined. The dough will be thick. 
3 Fold in 3/4 of the white chocolate chunks and 3/4 fresh raspberries (save the rest for a little bit later) and spread them evenly throughout the dough.
4 Spread the blondie batter evenly into the prepared pan, pressing it into the corners. Garnish with the reserved raspberries.
5 Bake for 25-30 minutes, cover with aluminum foil, then bake for another 10-15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and add the rest of the white chocolate immediately. 
6 Allow the blondies to cool in the pan for 15-20 minutes, then use the parchment paper to transfer them to a wire rack. Cut in 16 even squares when completely cooled.