3 tbsp. butter
4 oz. semi-sweet chocolate
2 tbsp. butter, softened
1 (3 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1 tbsp. flour
1 tsp. vanilla
2 eggs
3/4 c. sugar
1/2 c. flour
1/2 tsp. each baking powder & salt
1 tsp. vanilla
1/2 c. chopped, blanched almonds (opt.)
1/4 tsp. almond extract

Or 2/3 cup semi-sweet chocolate chips.

Preheat oven to 350 degrees. Butter a 9" square pan. Melt together 3 tablespoons butter and chocolate over low heat; set aside to cool.

Using electric mixer, cream 2 tablespoons soft butter with cream cheese until fluffy. Beat in 1/4 cup sugar, 1 egg, 1 tablespoon flour and 1 teaspoon vanilla.

In a separate bowl, with wire whisk, beat 2 eggs until foamy. Add 3/4 cup sugar, beating until well blended. Stir in 1/2 cup flour, baking powder and salt until combined. Blend in melted chocolate mixture, vanilla, chopped almonds and almond extract.

Spread 1/2 of chocolate batter evenly in pan. Spread cream cheese mixture over top. Drop spoonfuls of remaining chocolate batter on top of cheese layer, swirling top layers gently with a knife to marbleize.

Bake about 45 minutes, or until top is golden and toothpick inserted in center comes out clean.

Cool in pan completely before cutting into bars. Store in refrigerator. Makes 20 brownies.