Sift the four, baking soda, salt, baking soda and cocoa powder into a bowl and set aside. Whisk in the coffee.
In another bowl mix together the raspberry preserves, maple syrup, sugar and vanilla.
Whisk together until well mixed then add the flaxmeal mixture and mix well.
Add the flour-cocoa mixture to this in 3 batches, mixing well after each addition using a ladle or spatula.
Stir in the walnuts.
Prepare an 8 X 8-inch baking pan by lining it with aluminum foil. Leave an overhang on each side of the pan so you can easily lift the brownies out after they are baked. Spray some non-stick cooking spray on the foil.
Pour the batter in and, using a spatula or the back of a spoon, spread evenly in the pan.
Bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
After five minutes, lift out using the foil overhang as handles and place on a rack to cool thoroughly. Cut into squares.