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Spray each ramekin lightly with nonstick spray. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Preheat oven to 350°F (177°C) degrees.
Coarsely chop 2 ounces of semi-sweet chocolate. Set the other ounce aside. Combine the chopped chocolate and heavy cream in a medium heatproof bowl. Microwave for about 25 seconds. Remove from the microwave and vigorously stir until melted and combined. Reheat in 5 second increments if needed, stirring after each increment. Once melted and smooth, whisk in the brown sugar until no lumps remain. Whisk in the oil, egg, and vanilla until combined. Set aside.
In a small bowl, whisk the flour, baking powder, and baking soda together. Pour into the wet ingredients and fold with a rubber spatula until all of the ingredients are mixed without any lumps. Pour evenly into the ramekins; they should be just around 3/4 of the way full. If you have too much batter (you shouldn’t), make a mini cupcake in a cupcake pan. Cut the remaining 1 ounce of chocolate in half. Drop it into the centers of the cakes and use a spoon to fully submerge it.
Bake for 15-16 minutes, rotating the pan at the 8 minute mark. If you’re worried they are too underbaked, bake for another minute or two. The centers are supposed to be slightly gooey and there is melted chocolate inside. Serve warm.