In the bowl of a stand mixer, or with an electric mixer, cream together the butter, sugar, brown sugar and vanilla until light and fluffy.

Add the eggs and mix again until well combined.

Whisk together the flour, cocoa powder, salt and baking soda. Add the dry ingredients to the butter mixture and mix until well combined.

Mix in the chocolate chips.

Chill the dough for 1-2 hours until it is firm.

Preheat the oven to 350°F. Line two mini muffin tins (48 cups) with paper liners or lightly spray them with non stick cooking spray.

Roll the dough into one inch balls and place them in the prepared muffin tins.

Bake for 9-10 minutes, or just until the brownies are set. They will still be quite soft. Don’t over-bake them or they will be dry.

Cool completely in the tin before removing them. Store the brownie bites in an airtight container at room temperature or freeze for up to 3 months.