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Preheat the oven to 325°F and lightly spray a mini muffin pan with nonstick spray.
In a heatproof bowl, combine unsalted butter and dark chocolate and microwave for 45–60 seconds until the butter is melted.
Stir in Dutch-processed cocoa powder, oil, and instant espresso (if using) until smooth and emulsified.
In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl, combine light brown sugar, powdered sugar, eggs, vanilla extract, and kosher salt. Whip on medium-high for about 3 minutes, until thick, pale, and tripled in volume.
Reheat the chocolate mixture in the microwave for 20–30 seconds until hot, then stir.
Gradually whisk the hot mixture into the whipped eggs.
Gently whisk the gluten-free multipurpose flour into the mixture until just combined.
Fold in mini chocolate chips with a spatula.
Using a 1-tablespoon cookie scoop, divide the batter evenly into the prepared mini muffin pan.
Bake at 325°F for 11–12 minutes, checking for doneness around 10 minutes.
Let the brownie bites cool in the pan for at least 10 minutes before removing them.