Preheat the oven to 350 degrees F. and line a 9×9 inch pan with parchment paper, set aside.

In the bowl of a standing mixer, cream the butter and both sugars until light and fluffy. 

Add in the eggs and vanilla extract. Mix until combined. 

In a small bowl whisk together all-purpose flour, baking powder, and kosher salt.

With the mixer on low slowly add the flour until just combined.

Melt the chocolate in the microwave in twenty-second intervals until completely melted. Make sure you don’t burn it.

Once melted and slightly cooled add the melted white chocolate to the batter and mix just until combined.

Fold in the chopped almonds. 

Pour the batter into the lined pan and spread with a spatula until even. ​​

Add the raspberries to the top of the batter and gently press them into the batter. Make sure to evenly distributed them across the pan. 

Bake for 20 minutes or until a toothpick comes out clean. Since they are very light, make sure to not overbake. They should look undercooked. 

Remove from the oven and let it cool.

Once cool, take out the blondies and cut them into even squares. 

If desired, melt more white chocolate and drizzle over the top of the blondies.