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Preheat oven to 350º. Grease an 8"-by-8" baking pan with cooking spray and line with parchment, leaving an overhang on 2 opposite sides.
In a large bowl, whisk brown sugar, butter, and granulated sugar until well combined. Whisk in eggs, vanilla, and salt to blend. Stir in flour until just combined.
Spread 1 ½ cups batter in bottom of prepared pan. Top with dollops of jam, then gently spread jam over batter with an offset spatula or the back of a spoon.
Dollop remaining batter over jam. Using offset spatula or the back of a spoon, gently smooth batter in an even layer, being careful not to disturb jam layer. (The goal is to trap the jam in the middle, like a Pop-Tart.)
Bake blondies, tenting with foil if darkening too quickly, until golden around the edges and a tester inserted into the center comes out with a few moist crumbs attached, 45 to 50 minutes. Let cool in pan 15 minutes, then lift out of pan using parchment overhang and transfer blondies to a wire rack. Let cool completely.
In a medium bowl, whisk powdered sugar and 1 tablespoon milk until smooth, adding more milk by the ½ teaspoonful until glaze is thick yet pourable.
Pour glaze over cooled blondies and spread with offset spatula. Top with sprinkles. Let glaze rest until set, about 1 hour.