Preheat oven to 400 F. Prepare your mini muffin cups and spread a little dairy free spread in each cup (bottoms and sides).
Next, microwave your chocolate and dairy free spread until fully melted (for a minute and a half or more). NOTE: Check and stir every 20 seconds to make sure the chocolate does not burn). Allow it to cool for 10 minutes.
Mix in the brown sugar using a spatula. Add the eggs, one at a time. Add the vanilla and stir nicely. Finish with the gluten free flour. Stir to combine.
Fill in your muffin cups, about 2/3 full.
Place in the oven to bake for about 9-10 minutes. Remove from the oven when the edges are firm but squishy and soft in the middle.
Turn them over on a plate and serve immediately, either plain or with ice-cream! Enjoy!