Place raspberries, 1 tablespoon sugar, cornstarch and lemon juice in a small saucepan and cook over medium high heat until the raspberries disintegrate, stirring until the mixture thickens a bit, about 5 minutes. Remove from the heat and let cool as you make the batter.

Preheat the oven to 325˚ and line a 9 X 13 baking pan with parchment paper sprayed with cooking spray.

Place the butter in a medium saucepan and cook on medium high heat until melted and the butter starts to brown. Immediately pour it into the bowl of a stand mixer fitted with a paddle attachment, making sure to scrape out all the brown bits into the bowl.

Add brown sugar and beat on medium speed for 2-3 minutes until well combined. Add vanilla and beat to combine. Add eggs, one at a time, beating on medium speed until incorporated before adding the next one.

In a separate bowl whisk together the flour, almond flour, baking powder and salt and add to the butter mixture beating just until incorporated. Add white chocolate chips and beat to combine.

Scrape out the batter into the baking pan and spread evenly in the pan to the edges, it will be very thick. Pour the raspberry jam over the batter. Use a knife and drag a line back and forth forming a swirling pattern.

Bake for 30-35 minutes or until the edges of the bars are darker brown and the center of the bars look dry and set. A toothpick should come out clean. Let cool in the pan completely before cutting.