Preheat the oven to 180°C (160°C fan oven).
Cream the sugar and butter together until light and fluffy. Beat in one egg at a time until fully incorporated then add the vanilla and a sprinkle of salt, mix to incorporate.
Fold in the flour to the batter a little at a time, once combined stir in 100g of the chocolate chips and 100g of the raspberries.
Pour the batter into a greased 30cm x 23cm tray and sprinkle the remaining white chocolate chips and raspberries over the top.
Bake in the centre of the oven for 40-50 minutes until golden, and springy if pressed gently in the centre.
Cool, cut, and enjoy!