For the Blondies:

1. Preheat the oven to 350°F and have ready a greased, square (8x8”) baking dish. Line the bottom and the sides of the baking dish with a fitted sheet of parchment paper for easy removal.
2. In a small mixing bowl, whisk together flour, sea salt, and baking powder. Set aside.
3. Add melted butter, granulated sugar, brown sugar, egg, yolk, and vanilla to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed until combined. Reduce the mixer speed to low, and gradually add in the dry ingredients.
4. Add the batter to the prepared dish, and smooth over the top.
5. Bake for 25-28 minutes.
6. Remove from the oven, transfer to a wire rack and allow to cool completely for about 30 minutes.

For the Buttercream Icing:

1. In the bowl of a stand mixer, fitted with a paddle attachment, combine the butter and powdered sugar. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Begin mixing at a low speed, until most of the powdered sugar is mixed in, then increase the speed to medium-high. Mix until well-combined.
2. Add the salt, extract, and food coloring (if using). Mix once more.

Cut and Add the Topping:

1. Pipe or spread on the icing.
2. Cut the blondies into 16 squares, and place pastel candies (on their side) across the tops of the blondies.
3. Serve and enjoy.