Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by lining it with parchment paper or greasing it.

Cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Add the egg, vanilla extract, and almond extract, mixing until fully incorporated, about 1 minute.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, stirring until just combined.

Fold in the pastel candy-coated chocolate eggs and sprinkles, distributing them evenly.

Transfer the dough to the baking pan, spreading it evenly and pressing down firmly.

Bake in the preheated oven for 20-24 minutes until the edges are golden brown and the center is soft.

Allow to cool completely in the pan on a wire rack before slicing into squares.