Preheat oven to 350°F.

Prepare the brownie mix according to the box directions (use the oil, eggs, etc. called for on the box). Transfer the prepared batter to a mixing bowl and fold in 1/2 cup mini chocolate chips.

In a small bowl, combine 1/2 cup sweetened condensed milk, 1 1/4 cups sweetened coconut flakes, and 4 tbsp powdered sugar; mix until well combined.

Spray a mini muffin tin (or multiple tins if needed) generously with cooking spray. If you will bake in batches, you will need to re-spray the tin between batches.

Spoon about 1/2 tsp of the brownie batter into the bottom of each mini muffin cup to form a thin base.

Add about 1/2 tsp of the coconut mixture on top of the brownie base in each cup and press lightly to level.

Place one whole almond in the center of the coconut mixture in each cup (use one almond per brownie bite).

Spoon about 1 tsp of brownie batter over each almond to cover it (do not overfill; leave a little space at the top of each cup).

Bake in the preheated oven for 8–10 minutes.

Remove the pan from the oven and let the brownie bites sit in the pan for 2–3 minutes, then transfer them to a wire rack to cool completely.

If you have more batter to bake, re-spray the tin and repeat steps 5–10.