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Preheat oven to 350°F. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
In a medium saucepan cook and stir butter and 2 ounces chopped white chocolate over low heat until melted. Remove from heat. Add eggs, sugar, and vanilla. Beat lightly with a wooden spoon just until combined. Stir in flour, almonds, baking powder, and salt.
Spread batter evenly in the prepared baking pan. Sprinkle with raspberries. Bake for 30 to 35 minutes or until golden. Cool in pan on a wire rack.
Using the edges of the foil, lift uncut brownies out of pan. Cut with a 2-inch round cutter or cut into bars. Drizzle brownies with 2 ounces melted white chocolate.