Line 2 baking trays with paper and set aside.
Place the butter and sugar into the Thermomix bowl and chop 10 sec/speed 8. Scrape down sides of bowl and insert the Butterfly.
Add beetroot powder and vanilla and whip 2 min/Butterfly/speed 4 stopping as needed to scrape down the sides of bowl and lid.
Add egg, cocoa, baking soda and salt and whip 1 min/Butterfly/speed 4. Remove Butterfly.
Add buttermilk and flour and blend 10 sec/speed 8. Scrape down sides of bowl and around the blade to make sure the mixture is all combined.
Add half the white chocolate and raspberries and combine with a spatula. (The raspberries get crushed, but that is supposed to happen.) Refrigerate for 30 minutes or more.
When you are ready to bake, preheat the oven to 180°C for at least 15 minutes. Make sure the racks are in the centre of the oven.
Spoon 2 tbsp dough at a time onto the prepared trays and add the remaining chocolate on top, pressing into the dough slightly.
Bake exactly 12 minutes and cool completely on trays.
Devour!