Preheat your oven to 350°F (175°C).
Grease a mini muffin tin or line it with mini cupcake liners.
Melt the Chocolate:
In a microwave-safe bowl, melt the butter and 1/2 cup chocolate chips in 20-second intervals, stirring between each until smooth. Let it cool slightly.
Mix the Wet Ingredients:
In a medium mixing bowl, whisk together the coconut sugar, eggs, and vanilla extract until well combined.
Slowly add the melted chocolate mixture to the egg mixture, stirring constantly to avoid scrambling the eggs.
Combine Dry Ingredients:
In another bowl, sift together the almond flour, cocoa powder, salt, and baking powder.
Gradually fold the dry ingredients into the wet mixture until just combined.
Fill the Muffin Tin:
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
If desired, sprinkle additional chocolate chips on top of each brownie bite.
Bake:
Bake for 10-12 minutes, or until the tops are set but still soft in the center.
Remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips:
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