Preheat the oven to 170°C fan and line an 8 inch square tin with greaseproof baking paper.
Break up the white chocolate into a microwave safe bowl and heat for 60 seconds in the microwave. Remove and stir.
Pop the chocolate back into the microwave in 30 second intervals, stirring in between until no lumps remain. Set aside.
Add the butter to a microwave safe bowl and melt in the microwave for around 40-60 seconds. Stir until fully melted.
In a large mixing bowl, add the melted butter, light soft brown sugar and caster sugar. Beat using a stand or handheld mixer on high for 1-2 mins until the mixture is pale in colour and light and fluffy.
Mix in the melted white chocolate, then add the eggs and vanilla. Beat until combined.
Fold in the flour and ground almonds using a spatula or metal spoon.
Add the white chocolate chips to the mix and fold until evenly distributed.
Pour the mixture into your prepared tin and spread it evenly.
In a small bowl, stir the jam to loosen it.
Drop small blobs of jam over the top of the blondie mixture using a small spoon.
With a knife or skewer, swirl the jam into the mixture. You don’t need to push the knife or skewer in deep, the jam should just be swirled into the top.
Pop the tin into the preheated oven and bake for 25-30 mins. The blondies should be golden brown on top and have a slight wobble.
Remove from the oven and leave the blondies to cool in the tin for at least 4 hours, ideally overnight.
To decorate, melt the white chocolate in the microwave and drizzle it over the blondies using a spoon.
Sprinkle some freeze dried raspberries to finish.
