Honeybee Brownies

1/2 C flour
1/3 C unsweetened cocoa
1/4 tsp salt
2 T margarine
3 T water
1/4 C honey
1/4 C sugar
2 tsp vanilla
2 egg whites

Sift together flour, cocoa, and salt; set aside. Cream margarine, water, honey, sugar, and vanilla. Beat in egg whites, one at a time, blending well after each addition. Gradually beat dry ingredients into creamed mixture. Pour into a nonstick 8-inch square cake pan. Bake at 350° for 25 to 30 minutes. Cut cooled brownies into 2-inch squares.