• Preheat the oven to 350°F (180°C).
• Grease an 8x8-inch square pan with nonstick oil spray or butter. Line it with parchment paper, keeping the parchment paper hanging over both sides. Set it aside.
• Whisk flour, cornstarch, baking powder, and salt together in a medium bowl. Add chocolate chips and mix gently.
• Melt the butter on the stovetop or in the microwave. Transfer the melted butter to a medium bowl, and add sugar when it is still warm.
• Whisk melted butter and sugar for about a minute until completely dissolved and smooth.
• Add vanilla and milk, and stir well. If the mixture is still warm, allow it to cool down.
• Then, add the dry ingredients to the wet mixture and stir until well combined. The batter will be heavy and thick.
• Transfer the batter to the prepared baking pan and spread it evenly. Top the batter with chocolate chips.
• Bake the blondies in the oven for 20-24 minutes or until a toothpick inserted in the center comes out almost clean.
• Remove the pan from the oven and place it on the cooling rack. Let it cool completely in the pan, then remove it and cut it into the desired square size.

Storing Suggestions

• Allow the blondies to cool completely before storing them.
• Eggless Chocolate Chip Blondies stay at room temperature, tightly covered, for three days.
• The leftovers can be refrigerated in an airtight container for up to a week.
• You can also freeze the blondies in a freezer-safe bag or container for up to a month.