• To begin, preheat the oven to 350 degrees.  Generously grease and flour the mini muffin pan. This recipe will make approximately 36 brownies.
• Combine butter and cocoa in a medium saucepan stirring over low heat until melted and smooth.  Set this aside and allow to cool for at least 5 minutes.
• In a large bowl, beat together eggs and sugar. 
• Next, beat the cooled chocolate mixture into the egg and sugar mixture.
• Add the corn syrup, flour, and vanilla.  Beat this until well blended. Stir in chocolate chips. This batter will be very thick.
• Scoop batter into prepared mini-muffin pan. Try not to overfill the muffin cavities. Bake for 12 minutes, at which point the brownies should still be moist in the center, then remove from oven.
• Allow brownie bites to cool in pan, sitting on a wire rack. Once cool, remove from pan. You may need to run a knife or spatula around the edges to loosen them. 

Frosting (Optional)

• To prepare the optional frosting, beat the butter until very soft, then add in powdered sugar and beat well. Add in milk and beat until smooth. If the frosting feels too thick add more milk, 1 teaspoon at a time.  If the frosting seems too thin, add more powdered sugar, 1 Tablespoon at a time. Frost the brownies, and then top with berries if desired.
• Add toppings as desired.