VANILLA BATTER:

12 oz. cream cheese
2 eggs
2 tbsp. flour
1/2 stick butter
1 c. sugar
2 tsp. almond extract

CHOCOLATE BATTER:

1 c. flour
1/2 tsp. salt
1 c. butter
1 c. sugar
1/2 tsp. baking soda
12 oz. semi-sweet chocolate
4 eggs

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch pan. Set aside.

Vanilla Batter: In a small bowl beat cream cheese and butter; beat in eggs. Gradually add sugar, flour and almond extract. Beat until well mixed. Set aside.

Chocolate Batter: In a medium bowl mix flour, baking soda and salt. Set aside. Melt chocolate and butter over low heat. Set aside.

In large bowl mix eggs until foamy. Gradually add sugar, beating until fluffy. Beat in chocolate mixture. Add dry ingredients just until blended.

Pour 1/2 of chocolate batter into pan. With small spatula, carefully spread vanilla batter over the top of chocolate batter. Drop by spoonfuls the remaining chocolate batter and swirl with a knife to make a slightly swirled mix. (Marbled look.)

Bake for 30-35 minutes or until toothpick comes out barely clean. Do not overbake. 32 squares 230 calories each.