1. We're starting with the jam, then leaving that to set a little while we make the blondie mix. Add the sliced strawberries, sugar and water to a saucepan. Bring to the boil on a medium heat, uncovered. Then simmer for 12-15 minutes, stirring occasionally, until the strawberries have broken down into a jammy texture. Stir in the chia seeds then set aside for the jam to set. The jam won’t be fully set by the time we mix it in – don’t worry if it’s still runny. It’s easier to combine that way.
2. Preheat your oven to 180 degrees and line an oven friendly baking dish.
3. Melt your chocolate in a heatproof bowl over a pan of boiling water.
4. Sieve your flour into a mixing bowl. Once done, stir in the sugar until dry ingredients are fully combined.
5. Now stir in the melted chocolate, oil, vanilla, and milk until fully combined. You'll notice the mix is probably quite runny, stir in the corn flour now and mix until completely smooth.
6. Now pour just over half of your mixture into your lined baking dish, enough to get an even base.
7. Then place jam over this layer and lightly swirl through using a spoon. It should take about 5 heaped tablespoons to cover the bottom layer.
8. Pour the remaining blondie mixture into over the top of the jammy layer. As the mix is thinner, some of the strawberry layer should come to the surface.
9. Place on the middle shelf of the oven and bake for approximately 35 minutes. Remember blondies are still gooey when cooked, you’re not looking for a fork to come out clean like cake mix.
10. When blondies are cooked, allow them to cool and set for at least 5 minutes then slice into 10 pieces.

Serve and enjoy!