• Generously butter a 13"x9" baking pan and line the pan with parchment paper in one direction. Preheat the oven to 350 °F.
• Whisk together 10 oz all purpose flour, ½ teaspoon salt and ½ teaspoon baking powder in a small bowl, set aside. Put 14 oz white chocolate and 8 oz unsalted butter into a microwave safe bowl. Microwave for 30 second intervals, stirring between each interval, until the white chocolate is melted.
• Stir 8 oz granulated sugar into the melted chocolate, then stir in 4 large eggs and 2 teaspoons vanilla extract. Add the flour and stir until it is completely incorporated. Fold in 10 oz white chocolate chips. Pour the batter into the prepared pan and smooth to an even layer. Dot 7 ½ oz frozen raspberries all over the surface of the brownies. Gently push the raspberries into the batter.
• Bake until the brownies are golden brown and a toothpick inserted in the center has moist crumbs but not raw batter. About 50-55 minutes. Cool completely before icing.

Whipped Raspberry Ganache

• Heat 4 oz heavy cream in the microwave until scalding hot. Pour the cream over 10 oz white chocolate. Do not stir.
• Defrost the 2 ½ oz frozen raspberries in the microwave until softened. Place a sieve over the bowl of ganache. Place the defrosted raspberries into the sieve. Press the raspberries with a spatula so they release their juice into the ganache, leaving the seeds in the sieve. Gently stir the ganache until completely combined.
• If there are still bits of unmelted white chocolate, remove ½ cup of ganache and heat it in the microwave for 30 seconds. Add the warmed ganache back to the bowl and stir until all the white chocolate is melted. Set the ganache aside at room temperature to cool until the brownies are ready to frost.

Finish the brownies.

• Use the parchment paper to lift the brownies out of the pan onto a cutting board. Peel off the paper.
• Whip the cooled ganache until it is light and airy but still soft enough to spread. Immediately spread the ganache onto the brownies and allow to set completely before cutting (see note).
• Use a long serrated knife to cut into 32 squares (for clean edges wipe the knife with a damp cloth between cuts)