Preheat your oven to 160C Fan / 180C and prepare a 9x9 inch square tin with non stick baking paper.

In a large bowl, mix together your melted (and cooled) butter with your caster sugar and light brown sugar. Mix until properly combined and you can no longer see the yellow of the liquid butter. I often leave it to sit after mixing for a little bit as it seems to thicken up.

Add in your eggs and vanilla extract, mix until combined.

Add in your gluten free flour, cornflour and xanthan gum. Briefly mix until just combined and the mixture is smooth without any visible flour or lumps.

Fold in your white chocolate chips, followed by your fresh raspberries - do this gently so you don't break them all.

Spoon / pour the mixture into your tin - try and ensure its nice and even by using a pallet knife or back of a spoon to level it out.

Bake in the oven for around 35 minutes. The very centre might still seem a little wobbly but the outer edges should be fairly cooked through. If you cook it for not long enough, it will still be liquid, if you cook it for too long it will be like a cake, not a blondie!

Allow to cool completely in the tin.

Once completely cooled, remove from the tin and cut into 9 squares. Enjoy!