Pre-heat oven to 170 degrees C and line a brownie tin with non-stick paper.
Mix cold water and flaxseeds in a mug and leave to sit for 10 minutes. Whilst they sit mix the flour and baking powder in a mixing bowl; pop to one side.
In a separate bowl mix cacao and ground coffee- add the boiling water and mix until it forms a paste. Add the vanilla, Natvia, coconut oil and flaxseed mix and stir. Fold in flour until it forms a batter.
Pour into the brownie tray and make sure it’s spread out evenly. Bake for 20 minutes
Remove from the oven and leave to cool completely. Store in an airtight container for up to 5 days.