4 tbsp. unsalted butter
1/4 c. honey or sugar
1/4 c. barley malt
1/2 c. skim milk
1/4 c. cocoa powder
1/2 c. whole wheat flour
1/2 c. unbleached all-purpose flour
1/2 c. coarsely chopped walnuts
2 lg. eggs
1 tsp. vanilla

In a small saucepan, combine butter, honey, barley malt, milk and cocoa. Cook over moderate heat for 3-5 minutes, stirring constantly until smooth. Cool to room temperature.

Preheat oven to 350 degrees. In a small bowl combine flours and nuts. In a large bowl beat eggs until light, then slowly stir in cocoa mixture. Beat in flour mixture and vanilla. Pour batter into 8-inch square nonstick pan and bake for 20 minutes. Cool in pan on rack and cut into 12 pieces. Serves 12.