Preheat your oven to 180°C (350°F). Line your baking pan with parchment paper, leaving some overhang for easy removal.

In a saucepan over low heat (or using a microwave in short bursts), melt the white chocolate and butter together. Stir gently until smooth and glossy. Let it cool slightly before using.

In a separate bowl, whisk together the eggs and sugar until the mixture becomes pale and slightly thick. This step helps create that soft, chewy texture.

Slowly pour the melted chocolate and butter into the egg mixture, whisking continuously. Add the vanilla extract and mix until fully combined.

Sift in the flour and salt. Gently fold the mixture using a spatula until just combined. Avoid overmixing, as this can make the brownies dense in a heavy way rather than fudgy.

Fold in white chocolate chips or any optional add-ins like nuts or raspberries.

Pour the batter into your prepared pan and smooth the top. Bake for 20–25 minutes, or until the edges are set and the center still has a slight wobble.

Let the brownies cool completely in the pan before lifting them out. Slice into squares and enjoy.