Small-Batch Birthday Cake Blondies

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.  

In a medium bowl, use a flexible spatula to combine the sugars, vanilla, salt, and almond flavoring.  

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. 

Stir gently with the spatula to combine, then mix vigorously for 20 seconds. The mixture will become thicker and slightly lighten in color.  

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. 

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. 

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. 

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. 

Store leftover blondies in an airtight container at room temperature for several days; freeze for longer storage.