Generously spray the bottom of each ramekin with nonstick oil spray and lightly dust with cocoa powder. Set aside. No need to worry about getting the cocoa to go up the sides. If the bottom and sides are well-coated with oil spray, the cakes will slide out easily while still warm.

In a small microwave-safe bowl, add the chocolate chips and microwave for 30 to 60 seconds or until chocolate has melted. Be sure to stir halfway through to prevent scorching. Stir until silky smooth and no lumps remain. Set aside.

In a medium bowl whisk together the egg, maple syrup, vanilla extract, grapeseed oil and salt. Mix until well incorporated. Add the melted chocolate and whisk until combined. Using a rubber spatula gently fold in the flour. Evenly divide the batter between both prepared ramekins.

Place the ramekins in the bottom of a slow cooker. Cover and set the slow cooker to high. Cook for 1 hour 30 minutes for a fudgy consistency. Remove lid. Allow brownies to sit for 2 minutes or so before carefully inverting onto a plate. Serve warm.