Preheat oven to 350 degrees.
Butter an 8 inch square baking dish, or 8 large ramekins, or medium souffle dish.
In a medium bowl, whisk the gluten free flour, 1/2 cup brown sugar, 5 Tbsp cocoa powder, baking powder and salt.
Stir in the milk, butter and vanilla and mix. The mixture will be quite thick.
Place batter in your baking dish or ramekins.
In a small bowl mix the 1/2 cup brown sugar, 1/4 cup cocoa powder and the chocolate chips.
Sprinkle this dry mixture over the batter in baking dish.
Do not mix.
Pour the hot coffee over the the batter.
Do not stir.
Place the baking dish, and or ramekins on a cookie sheet and place in the oven.
Bake for 30- 45 minutes depending on the size of your dish.
Remove from oven and let cool.
I like to serve the pudding cake when it is still quite warm, especially with some cool cream poured over the top.