Preheat your oven to 350. Grease a mini muffin pan with olive oil or butter and set on a baking sheet make sure each mini muffin cup has been greased well so that the brownie bites do not stick to the pan. Set aside.
In a blender or alternatively a food processor, combine the avocado, yogurt, eggs, honey and vanilla extract. Blend until smooth.
If using a blender, scoop the avocado mixture into a big bowl. If using a food processor, you can leave the avocado mixture in the food processor and continue the rest of the mixing in the food processor.
Sift in the cocoa powder and flour. Then add in the sugar, baking soda and salt. Mix until combined.
Add in the chocolate chips using a rubber spatula until just combined.
Using a small cookie scoop, scoop the batter evenly into the mini muffin pan. You will create 24 brownie bites.
Bake at 350 for 14-15 minutes, until the brownies have set on the tops.
Let cool for at least 5 minutes and then slowly pop the brownie bites out of the muffin pan.
Serve warm or room temperature! You can store in an airtight container for up to 3 days. Enjoy!:)
