10 Bobalu strawberries, diced
3 Tbsp sugar
2 Tbsp water
1.5 Cup all-purpose flour
1 Tsp baking powder
1/4 Tsp salt
1.5 sticks unsalted butter, melted
1 1/4 Cup light brown sugar
2 large eggs
2 Tsp vanilla extract
1 Cup white chocolate chips or chunks
Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
Place strawberries, sugar and water into a medium sauce pan and bring to a boil. Reduce heat to low and simmer gently, stirring occasionally, until liquid is thick and sticky and drops heavily from the spoon, about 15 minutes.
Remove from heat and transfer to a bowl. Allow to cool completely before using. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, place melted butter and brown sugar and whisk until well combined. Whisk in the eggs and vanilla extract. Add flour mixture and fold, using a rubber spatula, just until combined. Do not over mix. Fold in chocolate chips. Spread dough evenly into prepared pan and smooth the top.
Dollop spoonfuls of the strawberry jam over the dough. With a knife or a skewer, gently swirl the two batters together, to get a marble effect. Bake for 30-45 minutes. The center needs to be slightly wobbly when you shake the tin gently. Allow to cool to room temperature on a wire rack, then lift out the blondies of the pan and cut into squares. Serve warm or at room temperature. Original recipe from @shiran_dickman