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Moist, chewy blondies with a ribbon of raspberry preserves.
Preheat oven to 350 degrees. Grease a 9×13 inch baking pan.
Combine flour, baking powder and salt in a medium bowl. Melt the butter in a large saucepan over low heat; remove from heat. Alternately, butter can be melted in a microwaveable bowl. Stir sugar into melted butter until it is dissolved. Quickly whisk in the eggs and vanilla. Stir in the flour mixture until just incorporated.
Spread the batter into the prepared baking pan. Spoon the raspberry jam over the batter. Swirl the jam through the batter with a knife to create a marbled effect. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.