Preheat your oven to 350°F and line two mini muffin tins with paper liners. I use the 24-cup size, which gives you perfectly portioned bites. This step takes two minutes and saves major cleanup later.

Whisk together flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Make sure there aren't any cocoa lumps hiding at the bottom — I always stir extra because I'd rather be safe. Set the dry mixture aside.

In another bowl, whisk eggs with melted butter and milk until combined. Add vanilla powder and stir until smooth. Pour the wet ingredients into the dry mixture and fold gently until just combined — don't overmix or you'll end up with tough brownies instead of tender ones.

Divide the batter between two small bowls. Add red food coloring gel to one bowl and blue to the other, stirring each until the color spreads evenly. The batter should look vibrant but not artificial-looking.

Spoon plain chocolate batter into each liner first, filling about halfway. Then add a spoonful of red batter and a spoonful of blue batter into each cup. Use a toothpick to swirl the colors together gently — don't go crazy or they'll muddy into purple.

Bake for 18 minutes at 350°F until a toothpick inserted comes out with just a few moist crumbs. They should look set on top but still jiggle slightly when you shake the pan. Mine always look underbaked at minute 16, so don't panic if they seem soft.

Let the brownie bites cool in the pan for 10 minutes, then transfer them to a wire rack. They'll firm up as they cool, and you'll get that perfect fudgy texture inside with a barely-set exterior.