White Chocolate Raspberry Brownies

1/2 CUP BUTTER (NO SUBS)
2 OUNCES WHITE CHOCOLATE BAKING BAR, CUT UP
2 EGGS
2/3 CUP SUGAR
1 TSP VANILLA
1 CUP ALL-PURPOSE FLOUR
1/2 CUP CHOPPED TOASTED ALMONDS
1/2 TSP BAKING POWDER
DASH OF SALT
1 CUP FRESH RASPBERRIES
2 OUNCES WHITE CHOCOLATE BAKING BAR, MELTED

*LINE AN 8X8X2 BAKING PAN WITH FOIL. GREASE FOIL; SET ASIDE. *MELT BUTTER AND CUT UP WHITE CHOCOLATE IN A MEDIUM SAUCEPAN OVER LOW HEAT, STIRRING FREQUENTLY. REMOVE FROM HEAT. STIR IN EGGS, SUGAR AND VANILLA. BEAT LIGHTLY WITH A WOODEN SPOON JUST TILL COMBINED. STIR IN FLOUR, ALMONDS, BAKING POWDER AND SALT.

*SPREAD BATTER IN PREPARED PAN. SPRINKLE WITH RASPBERRIES.

BAKE IN A 350 OVEN FOR 30-35 MINUTES OR TILL GOLDEN BROWN. COOL IN A PAN ON WIRE RACK. REMOVE FROM PAN BY LIFTING FOIL. CUT WITH A 2" ROUND COOKIE CUTTER. DRIZZLE CUTOUTS WITH MELTED WHITE CHOCOLATE.

AUTHOR: TJ