• Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal
• Mix the wet ingredients in a large-sized mixing bowl: Whisk together the melted butter and monk fruit sweetener until well combined and slightly creamy.
• Add the egg and vanilla to the same bowl and mix thoroughly.
• In a separate medium-sized bowl, combine almond flour, baking powder, and a pinch of salt. Mix thoroughly.
• Combine the two mixtures by gradually adding the dry mixture to the wet mixture in the large bowl, stirring until you have a smooth batter. Be sure not to over-mix.
• Using a spatula, gently fold in the white chocolate chips and raspberries until they are evenly distributed throughout the batter.
• For an extra burst of flavor, press a few additional white chocolate chips and raspberries onto the top of the batter. Place the pan in the preheated oven and bake for about 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
• Remove the blondies from the oven and allow them to cool in the pan for about 15 minutes. Use the parchment paper overhang to lift the blondies out of the pan and onto a cooling rack. Allow them to cool completely before drizzling with white chocolate (optional) and slicing into squares.

White Chocolate Drizzle

• Add white chocolate chips to a microwave safe bowl and microwave in 15 second increments, stirring between each. 30-45 seconds should be enough to melt the chocolate completely without burning. White chocolate can burn very easily so keep an eye on it and be sure to warm in increments.