Preheat the oven to 180°C.
Melt 150g of white chocolate and butter in bain-marie (heatproof bowl placed over a pan with simmering water). Make sure the bowl doesn't touch the water. Once melted remove from the heat.
Add brown sugar, eggs and vanilla extract and mix vigorously with a wooden spoon until combined.
Add flour, ground almonds, salt and almond flakes and mix well until incorporated.
Fold in gently fresh raspberries and spoon mixture onto prepared baking tin.
Bake in preheated oven for about 35 min or until toothpick comes out clean but centre is still soft.
Let it cool before drizzling over some melted, white chocolate.
Cut into squares and serve with some more fresh raspberries if you like.