Preheat oven to 350 degrees F.

Line a mini muffin pan with mini paper liners and spray the inside of each with non-stick pan spray. You may need to bake in batches depending on how many pans you own.

In a small glass bowl, add chocolate squares broken up into pieces along with the oil and microwave for two 30 second intervals, whisking after each. Remove from microwave and whisk until all of the chocolate has melted.

Cut avocado in half and remove pit (see here), then scrape out the inner flesh of the avocado with a spoon, placing the flesh in a large mixing bowl. Mash first with a fork, then with a rigid wire whisk until creamy and smooth.

Whisk in the melted chocolate.

Add sugar and cocoa powder and whisk again.

Add in the eggs and vanilla and whisk again.

Switch to a wooden spoon and add in the flour and salt, stirring to combine.

Spray the paper liners with a quick shot of pan spray.

Use a one-ounce scoop and fill each muffin liner with batter up to the edge, making sure you have an even amount of batter in each liner. (*See our helpful tip below in the recipe notes.)

In the upper third of your oven, bake for 18 to 20 minutes or until a toothpick poked in the center of one brownie comes out clean and the top bounces back slightly. (Ours took exactly 18 minutes and were fudgy in the center even after cooling.) Do not over bake.

Carefully remove each brownie bite to a rack and cool. Note: They will be high and puffy when they come out of the oven, then they will deflate slighty as they cool.  The carry-over heat will bake them further as  they sit to cool so again, be sure not to over bake to ensure the perfect fudgy consistency.

Reuse the pan if you are baking another batch and repeat previous steps.