1 C chocolate chips
¾ C canola oil melt together until smooth
1 T instant coffee granules
2/3 C packed brown sugar add with chocolate in bowl
1 t vanilla
¾ C GF all purpose blend flour
½ t baking powder
¼ t salt stir together then add to liquid
¼ C chopped hazelnuts, toasted
Pour into a greased 9 inch baking pan. Bake at 350 for ~30 minutes or until it passes a toothpick test. Delicious warm, but great the next day, too.
This recipe is brought to you from the kitchen of the Latigo Dude Ranch.