Yes, and that's suppose to happen to a degree. Your egg whites are proteins which form chains which trap and hold onto air. Sugar helps stabilize that foam. Without an egg yolk, that would be the first step in making a meringue. Egg yolk will stop it from happening quite as well - but won't stop it entirely. In some brownie recipes, eggs are the only leavening there is- so you need the air to help your brownies rise. There is no problem here, honest. Your eggs and sugar are behaving exactly the way they are supposed to do. Now finish mixing the rest of the ingredients together and bake them so we can share a piece.
A few tiny air bubbles should not be a problem as long as your eggs are not old. Stirring incorporates air; probably there are also air pockets between the minute crystals of sugar (if someone with a chemistry background can affirm that, or else the chemistry of dissolving sugar) If something noticeably fizzier is happening (and I've never seen nor heard of that) then it's time to get new eggs...
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