Cream cheese filling (see below)
1 c. butter
4 (1 oz.) sqs. unsweetened chocolate
2 c. sugar
4 eggs
2 tsp. vanilla
1 1/2 c. flour
1/2 tsp. salt
1 c. nuts, chopped (optional)

Grease a 9 x 9 inch square pan. Prepare cream cheese filling and set aside. Heat butter and chocolate in small saucepan (I use the micro- wave) until melted. Let cool. Beat chocolate mixture, sugar, eggs and vanilla in large bowl on medium speed for 1 minute. Beat in flour and salt on low speed 1/2 minute, then medium speed for 1 minute. Stir in nuts. Layer by spreading half of the chocolate dough in pan; then spread cream cheese filling over it. Gently spread remaining chocolate dough over the cream cheese layer. Swirl and spoon through the layers for a marbled effect using an over-and-under motion. Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Cool. I usually frost the brownies with chocolate icing before cutting into squares.

CREAM CHEESE FILLING:

1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 tsp. cinnamon
1 egg
1 1/2 tsp. vanilla

Beat all ingredients in small bowl, about 2 minutes.

CHOCOLATE ICING:

This isn't exact because I don't measure. But you really can't make a mistake. Melt 2 (1 oz.) chocolate squares and 4 tablespoons butter in a saucepan or micro-wave. Beat chocolate mixture, 2 to 3 cups powdered sugar and 2 to 3 tablespoons milk in small bowl, about 2 minutes. If icing seems to thick slowly add more milk until proper consistency. If icing is too runny, slowly add more powdered sugar.

NOTE: This looks like a lot of work, but it isn't difficult and is well worth the effort. Every time I serve this, at least 1 person asks me for the recipe.