• Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang to use as handles. Lightly coat the parchment with nonstick cooking spray.

Brownies:

• In a large bowl, whisk together the canola oil and eggs until smooth. Add the white cake mix and white chocolate chips. Stir with a sturdy spatula or wooden spoon until fully combined. The batter will be very thick. Press the batter evenly into the prepared pan using your hand. The batter isn't sticky, making it easy to spread neatly into the corners.
• Bake for 20 minutes, or until the edges are lightly golden and the center is set. Cool completely in the pan on a wire rack before frosting.

Frosting:

• Beat the softened cream cheese until smooth and creamy. Add the raspberry jam and salt, beating until combined. Reduce the mixer speed to low and gradually add the powdered sugar. Once incorporated, increase the speed and beat until the frosting is light and fluffy. Spread the frosting evenly over the cooled brownies.
• Refrigerate for 30 minutes before slicing for clean, bakery-style squares. Enjoy!