1 (4 oz.) pkg. Baker's German sweet chocolate
5 tbsp. butter
1 (3 oz.) pkg. cream cheese
1 c. sugar
3 eggs
1/2 c. plus 1 tbsp. unsifted flour
1 1/2 tsp. vanilla
1/2 tsp. Calumet baking powder
1/4 tsp. salt
1/2 c. coarsely chopped nuts
1/4 tsp. almond extract

Melt chocolate and 3 tablespoons butter over very low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until softened. Gradually add 1/4 cup sugar, creaming until light and fluffy. Blend in 1 egg, 1 tablespoons flour and 1/2 teaspoon vanilla. Set aside. Beat remaining eggs until thick and light in color. Gradually add remaining 3/4 cup sugar, beating until thickened.

Add baking powder, salt, and remaining 1/2 cup flour. Blend in cooled chocolate mixture, nuts, almond extract, and remaining 1 teaspoon vanilla. Measure 1 cup chocolate batter and set aside. Spread remaining chocolate batter in a greased 9 inch square pan. Top with cheese mixture. Drop measured chocolate batter from tablespoon onto cheese mixture, swirl with spatula or marble. Bake at 350 degrees for 35-40 minutes. Cool, then cut. Cover and store in refrigerator. 20 brownies.