I’ve been on a blondie kick lately. I made a batch of blueberry blondies a few weeks ago with frozen blueberries that were on their last legs. (Blueberry blondies not yet posted because I wasn’t happy with the photos, so I need to re-make and take more pictures.) I also had a strawberry jam reaching expiration, and wasn’t planning to make PB&Js anytime soon, especially since I’ve enjoyed hot breakfast and lunch while working from home. I toyed between swirling the jam on top and putting it in the middle. I opted for the middle because I thought the sugars might burn on top because these blondies do take a long time to cook in an 8×8 pan.
If you love blondies, you might also want to check out these Charleston Chews. Also known as chewies, pecan chewies, and Charleston chewies, they are a childhood favorite. They’re very blondie-like, but with way more brown sugar deliciousness. The strawberry jam blondies are heavier on the brown sugar than a lot of other blondies, and I guess that’s just what I like!
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Strawberry Jam Blondies
- Preheat oven to 350°.
- Cream butter and sugars with a hand mixer or stand mixer.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla, salt, and baking powder.
- Add flour ¼ cup at a time. Incorporate all before adding the next ¼ cup, and continue until all of the flour is well-combined into the batter.
- Line a square baking dish with parchment paper. Transfer half of the blondie batter to the baking dish. Spread the strawberry jam in a relatively even layer on top of the blondie batter. Top with the remaining batter.
- Bake for about 30-40 minutes, or until the top of the blondies are light brown.