Heat the oven to 170C/150C (300F/325F).
Grease and line a 20cm (8x8 or 9x9) square tin or glass pan with parchment paper (for baking).
Combine the flaxseed with 6 tbsp water and set aside for 5 mins.
In a saucepan (pot), melt 1/2 cup chocolate, the coffee and margarine with 60ml (4tbsp) water on low heat.
Allow to cool slightly.
Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir thoroughly to remove any lumps.
Using a hand whisk or electric whisk, mix the sugar into the melted chocolate mixture, and mix well until smooth and no lumps are visible,mking sure that all the sugar is well dissolved.
Next stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture soon after.
Transfer into the prepared tin or glass baking pan.
Bake for 35-45 mins
Using a skewer or toothpick, check the middle to see if it is finsihed baking. It should come out clean with moist crumbs.
Allow to cool in the tin completely, then cut into squares.
Add dried or freeze dried strawberries as garnish and serve!
* Store in an airtight container and eat within three days *