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Preheat the oven to 350°F. Line an 8×8 tin with parchment paper (or grease it with spray or softened butter).
In a medium bowl, whisk together the flour, baking powder and salt until evenly combined (mix longer than you think you should since everything’s the same color). Set aside while you work on the wet ingredients.
Add your melted and cooled butter, granulated sugar and brown sugar to a large bowl. Whisk together well until there is no separation between the butter and sugars. Whisk in the eggs, vanilla extract and almond extract.
Switch to a spatula and fold in the flour mixture until there are only a few streaks of flour left. Add the sprinkles and fold just until they’re spread evenly throughout the batter – don’t overmix.
Spread the batter in your prepped 8×8 tin. Sprinkle as many extra sprinkles as you want on top – this will really make them pop when they come out of the oven.
Bake for 30-35 minutes, until slightly golden brown and a knife stuck in the middle comes out clean or with some moist crumbs attached but not raw batter.
Let cool, slice and enjoy!