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Preheat oven to 350°. Lightly grease two 6-oz ramekins with butter or nonstick spray. Place them on a baking sheet. Set aside.
Coarsely chop 2 oz (57g) of semi-sweet chocolate. Reserve 1 oz (28g) for step 5 (don’t chop). Combine the chopped chocolate and heavy cream in a medium heatproof bowl. Microwave in 20-second increments, stirring after each increment until melted and smooth. Whisk in the brown sugar until no lumps remain. Whisk in the oil, 2 Tbsp of beaten egg, and vanilla extract until combined. Set aside.
In a small bowl, whisk the flour, baking powder, and baking soda together. Pour the dry mixture into the wet ingredients and fold with a silicone spatula until all of the ingredients are combined and there are no lumps. Pour evenly into the ramekins; they should be just about ¾ of the way full.
Cut the remaining 1 oz of chocolate in half. Place a piece of chocolate (½ oz/14g) into the center of each filled ramekin and use a spoon to fully submerge the chocolate.
Bake for 15–17 minutes, rotating the baking sheet at the 8-minute mark.
Remove from the oven and serve immediately. The centers will be slightly gooey, with melted chocolate inside. Serve warm.