Preheat your oven to 180 Degrees C (355 F).
Line a 27cm x 18cm (11" x 7") tin with baking paper.
Put the chocolate and butter into a large bowl and place over a saucepan of barely simmering water. Melt chocolate and butter, and then remove from heat.(Alternatively - melt together in a microwave, being careful not to burn.)
Add the sugar to the melted chocolate and butter, and mix well.
Add the beaten eggs, and quickly mix to combine well.
Add the vanilla and sift the flours into the mixture, and stir to ensure all of the ingredients are combined.
Carefully fold in the white chocolate chips and raspberries.
Pour into the prepared tin and bake in the centre of the oven for approximately 40 minutes.
To check when they are ready, use a very thin skewer or toothpick. You don't want it to come out completely clean, but the mixture should not appear raw. To achieve the desired fudgy centre the skewer needs to come out with a little stickiness. The brownie will continue cooking a little further after removing from the oven. Don’t look for the skewer to come out clean; the brownie will be overcooked at that stage.
When cooked, remove the tin from the oven and leave the brownie in the tin until completely cool. Cut brownie into pieces and enjoy!