Preheat the oven to 325°F (160°C) and line an 8 x 8-inch pan with parchment paper.

In a small saucepan, melt butter and 1 cup of the white chocolate chips over low heat, stirring constantly to ensure that the chocolate doesn’t burn. Once well combined set aside. It may looked curdled at this point depending on the brand of white chocolate that you use.

In a large mixing bowl using an electric mixer, beat the eggs and sugar together at high speed until thickened.

Stir in the melted chocolate and butter mixture, almond extract, vanilla extract, flour, baking powder and salt. Mix just until combined and then stir in the remaining 3/4 cup white chocolate chips.

Spread half of the batter onto the bottom of the prepared pan and bake for 15 minutes or until the middle appears set and no longer wet. Let this cool for 5 minutes while preparing the filling.

Mix the jam and apricot chunks together and spread over the pre-baked layer of blondies.

Spread the remaining blondie batter on top of the apricot layer and bake for another 30 minutes or until the middle appears set and doesn't jiggle when you tap the pan.

Let the blondies cool completely and then refrigerate in an airtight container for up to 5 days.