Preheat your oven to 350°F and line a mini muffin tin with paper liners or grease it well. This is honestly the step people skip, but trust me, it saves so much cleanup afterward.

Melt your butter in a medium saucepan over low heat. Stir in the sugar and let it sit for about 1 minute so everything combines smoothly.

Remove from heat and beat in the 2 eggs one at a time, stirring well after each addition. This prevents lumpy batter and makes your patriotic brownie bites party texture really smooth and fudgy.

In a separate small bowl, whisk together cocoa powder, flour, baking powder, and salt. Add this dry mix to your wet ingredients and stir until just combined—don't overmix or you'll get tough brownies.

Stir in chocolate chips, olive oil, vanilla powder, and milk until everything is evenly distributed. The batter should look thick but still pourable, kinda like thick pudding.

Divide the batter evenly among your muffin cups—each should be about two-thirds full. Bake for 22-25 minutes until a toothpick inserted in the center comes out with just a few moist crumbs attached.

Let the easy party sharing brownies cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. I always let mine sit for at least 10 minutes before serving because they're fragile when super warm.