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Grease and line a square 8-inch cake tin with baking or parchment paper, ensuring two sides of the paper overhang. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
In a large bowl, add 150 grams (1 cup) white chocolate and butter and pop in the microwave, stirring every 20 seconds, until completely melted.
Next, add the sugars and vanilla and stir until combined. Add the eggs, one at a time and mix again. Then add the flour and salt and mix until smooth. Roughly chop the remaining 50 grams (1/3 cup) white chocolate and stir into the brownie batter, along with the sprinkles. Pour brownie batter into prepared pan and smooth the top.
Bake brownies for about 30 minutes or until cooked through. Insert a skewer into the middle to see if comes out clean, or remove once the edges of the brownies are golden brown. Leave to cool completely before serving.