In a medium saucepan, place all jam ingredients and bring to a boil.

Reduce heat and simmer, stirring occasionally with a wooden spoon, until the liquid is thick and sticky, roughly 15 minutes.

Set the strawberry mixture aside and allow to cool completely before using.

Preheat oven to 350 F. Line an 8 x 8 inch square baking pan with parchment paper, leaving enough overhang on all sides to allow you to lift the bars out at the end.

In a small saucepan, melt the butter. Over low heat, allow the butter to brown, watching carefully so that it doesn't burn.

Pour the melted butter into a large bowl. Whisk in the brown sugar, eggs, and vanilla extract.

Sift the dry ingredients (flour, baking powder, and salt) into the wet ingredients. Stir to fully combine the flour mixture and the egg mixture.

Fold in the strawberry jam and white chocolate chunks.

Pour the blondie batter into the prepared pan.

Place pan in preheated oven and bake 30 minutes until the top is just golden brown and the center is just set. For the best texture (fudgy blondies!), do not overbake. No one likes a dry blondie.

Allow to cool to room temperature on a wire rack, then remove cooled blondies from the pan to a cutting board and cut into squares.