4 oz. unsweetened chocolate
1 c. unsalted butter
1 c. walnuts, chopped
4 lg. eggs
2 1/2 c. sugar
1 c. flour
1/2 tsp. salt
2 tsp. vanilla
8 oz. cream cheese

Preheat oven to 350 degrees. Butter and flour 9 x 13 baking pan. Melt chocolate and butter in heavy saucepan over low heat; set aside to cool.

In a mixer bowl, beat 3 eggs until well blended. Slowly beat in 2 cups of sugar; beat for 1 minute. Add flour, salt, 1 teaspoon vanilla, and nuts. Add melted chocolate; blend well. Spread half the chocolate batter into pan.

In another bowl, beat cream cheese with 1/2 cup sugar until smooth. Add 1 egg and 1 teaspoon vanilla; beat until thoroughly blended. Add white batter to pan. Add remaining chocolate batter on top of white batter by spoonfuls. Lightly swirl the batter using the tip of a knife. It should look mottled.

Bake for 20 minutes at 350 degrees and then lower temp- erature to 325 degrees and bake an additional 20 minutes.

Cool brownies in pan on rack. Cut into squares. Can be frozen if well wrapped.