Preheat your oven to 300 degrees Fahrenheit and prep your baking dish by lining the bottom of the pan with parchment paper.

Melt your butter and white chocolate chips together. You can do this in a double boiler, or using a microwave and a microwave-safe bowl. Whichever method you use, be sure to stir it regularly to keep the sides and bottom from burning!

In a separate bowl, use a hand mixer to whip the eggs until they are foamy. The air you beat into these eggs are your only leavening agent, so don't stop until they are unmistakably foamy.

Add the sugar, vanilla extract, and almond extract to your eggs, and mix until combined.

Pour the butter and chocolate into the egg mixture, and again, mix until combined.

Add the salt and flour to your wet ingredients. Fold these dry ingredients in slowly, until just combined.

Add sprinkles and fold in until evenly incorporated.

Pour the cake batter into the pan, and bake in the preheated oven.

While the blondies are baking, make your buttercream frosting. Begin by mixing together the softened butter and powdered sugar until well combined.

Add vanilla and heavy cream to the butter mixture, and mix until smooth.

When you reach the desired frosting consistency, add a couple drops of food dye.

Once the blondies are baked and cooled, frost them and add sprinkles on top!

Use the parchment paper to help remove the blondies from the pan, cut into squares, and enjoy!