4 oz. unsweetened chocolate
1/2 c. butter
1 c. all-purpose flour
1/2 c. chopped walnuts
1/4 tsp. baking powder
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
3 oz. semi-sweet chocolate
2 (3 oz.) pkg. cream cheese
1 egg
1/4 c. sugar
1 tbsp. milk
1/2 tsp. vanilla
2 oz. semi-sweet chocolate
1 tsp. shortening

In a small saucepan, melt unsweetened chocolate and the butter over low heat, stirring occasionally. Remove from heat; cool. Grease and lightly flour an 8 x 8 x 2 inch pan; set aside.

In a medium mixing bowl, stir together flour, walnuts and baking powder; set aside.

In a large mixing bowl, stir together the cooled melted chocolate mixture and the 1 1/2 cups sugar. Add the 3 eggs and 1 teaspoon vanilla. Using a wooden spoon, lightly beat mixture just until combined. (Do not overbeat or brownies will rise during baking, then fall and crack.) Stir in the flour mixture.

Pour the batter into the prepared pan; spread to edges. Bake in a 350 degree oven for 40 minutes.

Meanwhile, for topping, in a small saucepan, melt the 3 ounce semi-sweet chocolate over low heat, stirring occasionally; cool slightly.

In a medium mixing bowl, beat cream cheese with electric mixer on medium speed about 30 seconds, or until softened. Add the melted semi-sweet chocolate, 1 egg, 1/4 cup sugar, milk and 1/4 teaspoon vanilla. Beat until combined. Carefully spread topping evenly over hot brownies. Bake in the 350 degree oven about 10 minutes more or until topping is set. Cool in pan on a wire rack. Cover; chill at least 2 hours.

If desired, in a small saucepan, melt 2 ounce chocolate and shortening; drizzle over brownies and garnish with raspberries. Cover and refrigerate to store. 12-16 servings.