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

Melt chocolate and 3 tablespoons butter over very low heat, stirring constantly. Cool. Cream remaining butter with the cream cheese until softened. Gradually add 1/4 cup sugar, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla until blended.

Beat remaining eggs until fluffy and light in color. Gradually add remaining 3/4 cup sugar, beating until thickened. Fold in baking powder, salt, and remaining 1/2 cup flour. Blend in cooled chocolate mixture. Stir in 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. Pour cheese mixture over the top. Drop measured chocolate batter from tablespoon onto the cheese mixture; swirl the mixture together with a spatula just to marble. Bake in a moderate oven at 350 degrees 35 to 40 minutes. Cool. Cut in bars or squares. Cover and store in the refrigerator.

Makes about 20 brownies. Ice, using a chocolate icing if desired.