1 C chocolate chips
¾ C canola oil                                     melt together until smooth
1 T instant coffee granules

2 eggs
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.