In a two cup or larger glass measuring cup, melt coconut oil and chocolate for 30 seconds. Stir until completely melted, microwaving for an extra 10 seconds if needed.
In a mixing bowl whisk together gluten free baking mix, salt, baking soda and brown sugar.
Add egg substitute and vanilla to the melted chocolate and whisk together.
Fold chocolate mixture into flour mixture.
Fill mini cupcake pans about 3/4 full of batter. Top with a pecan half.
Bake for 8-10 minutes until cooked on top. Let cool in the pan on a cooling rack.
Different gluten free flours and baking mixes absorb oil differently. For my first batch, I started with 1/2 cup coconut oil and it was too much for my baking mix (yeah, oven cleaning time!). Start with 1/4 to 1/3 cup of coconut oil and increase it if the mixture seems to dry. The batter will be thick, but it should not have oil separating from it.