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Preheat the oven to 350°F with a rack in the center. Lightly grease a 9" x 5" loaf pan. Line the pan with a parchment sling and lightly grease the parchment.
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In a medium bowl, use a flexible spatula to combine the sugars, vanilla, salt, and almond flavoring.
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In a small saucepan over medium heat or in a microwave-safe bowl, melt the butter, then pour it directly over the sugar mixture while it’s still hot.
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Stir gently with the spatula to combine, then mix vigorously for 20 seconds. The mixture will become thicker and slightly lighten in color.
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Add the egg and continue stirring until combined, then mix in the flour and baking powder until a few dry streaks of flour remain. Add about 2 teaspoons of the sprinkles then continue mixing until fully incorporated.
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Transfer the batter to the prepared pan and spread it evenly to the edges. Sprinkle the remaining 1 teaspoon sprinkles over the top of the batter.
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Bake the small-batch blondies for 24 to 28 minutes, until the center is set, the top is brown, and a toothpick or thin knife inserted into the center comes out with a few moist crumbs. It’s OK if the toothpick isn’t clean, but you don’t want to see any raw batter.
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Remove the blondies from the oven and cool completely in the pan on a rack. Use the parchment to lift the blondies out of the pan and transfer them to a cutting board before slicing and serving.
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Store leftover blondies in an airtight container at room temperature for several days; freeze for longer storage.
