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Preheat oven to 350F and grease mini muffin pan with spray or cooking oil.
Chop the bakers chocolate and microwave in 15 second increments, stirring in between, until melted.
In a large mixing bowl combine melted butter and sugar. Whisk by hand until smooth.
Add in the eggs and vanilla and continue to mix. Whisk vigorously, by hand, until eggs are well incorporated and mixture is smooth. Do this for a few minutes. Well whisked eggs is what gives these brownies that shinny crackled top.
Pour in the melted chocolate and whisk until mixture is well combined.
Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients just until combined. Do not over mix.
Fold in the chocolate chips.
Scoop 1.5 tablespoons worth of batter into each muffin tin. I like to use a small cookie scoop. Once all tins are filled, hit the pan a few times on the counter to help spread the batter.
Cook brownies for 11-13 minutes or until the tops are shiny. You don't want to over bake.
Let the brownie bites cool in the pan until they are room temperature. Gently run a knife around the edges to pop them out.