Wholefood Brownies

100 g/4 oz polyunsaturated margarine
75 g/3 oz Muscovado sugar
25 g/1 oz cocoa powder
tablespoons skimmed milk
2 eggs, beaten
90 g/31/2 oz plain wholemeal flour
1 teaspoon baking powder
50 g/2 oz walnuts, chopped
50 g/2 02 sultanas

Preheat the oven to moderately hot (190 °C/375 °F, Gas Mark 5). Put the margarine, sugar, cocoa and milk into a saucepan and melt over a gentle heat, stirring. Remove from the heat.

Put the cocoa mixture, eggs, flour, baking powder, walnuts and sultanas into a bowl and mix thoroughly.

Pour into a greased and base-lined 18 cm/7 inch square cake tin. Cook for about 20 minutes or until firm to touch. Cool and cut into 1.6 squares. MAKES 16