Unsalted butter Gf flour 1/4 cup gf brown sugar, packed 3 Tablespoons walnuts, finely chopped 1 teaspoon cinnamon 2 Tablespoons gf dark chocolate, finely chopped 1 Tablespoon french roast coffee, ground and divided 5 Tablespoons butter, melted 1 cup sugar 2 eggs 2/3 cup gf vanilla yogurt 2 teaspoons vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt 1-1/3 cups gf flour
Preheat oven to 350 degrees F.
Coat an 8" baking pan with butter and dust with flour.
In a small bowl combine brown sugar, walnuts, cinnamon, 1 teaspoon coffee and 1 tablespoon chocolate.
Place melted butter in a large bowl. Whisk in sugar and eggs. Stir in yogurt, vanilla, baking soda, and salt.
Spoon flour into a measuring cup and level with a knife.
Add flour and remaining coffee and chocolate to egg mixture; stir until blended.
Spread half of the batter into baking pan and sprinkle with half of the brown sugar mix. Cover with remaining batter and then top with remaining brown sugar mix. Bake for 35 minutes or until an inserted toothpick comes out clean. Cool in pan for 10 minutes on a wire rack. Cut into squares and serve.
We used The Gluten Free Pantry’s Country French Bread flour mix. To purchase this product please click the link below in our Recommended Tools section.