Preheat the oven to 350. Line a 24-cup mini muffin pan with foil liners.
In a large mixing bowl, whisk together the sugar, flour, cocoa, baking powder, and salt to the wet mixture. Place the oil, eggs, and vanilla and mint extracts in another large mixing bowl and stir to blend. Add the dry ingredients to the wet and stir gently to combine. Fold in 1/2 cup of the baking chips.
Spoon the batter into the prepared muffin cups. Sprinkle the remaining 1/4 cup chips over the top of the batter.
Bake until a tester comes out with few crumbs attached, about 15 to 20 minutes. Cool.
Brownie bites can be stored in an airtight container in the freezer for up to 2 months.
Freezing: You can bake a few batches at once, maximizing on your ingredients investment and enjoy brownies for weeks and months to come. It's best to eat up brownies within 6 to 8 weeks if stored in a refrigerator freezer, up to 6 months in a deep You don't really need to defrost frozen brownies. These Peppermint Brownie Bites are great cold! Let them sit on the counter at room temperature for 30 to 60 minutes and enjoy!