Cream Cheese Filling (recipe below)
1/2 c. butter
1/3 c. unsweetened cocoa
2 eggs
1 c. sugar
1 tsp. vanilla
1/2 c. unsifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped nuts (optional)

Prepare Cream Cheese Filling; set aside. Melt butter in a small saucepan; remove from heat. Stir in cocoa; cool. Beat eggs in small mixer bowl until foamy. Gradually add sugar and vanilla; blend well. Stir in flour, baking powder and salt; add chocolate mixture and nuts. Spread 2/3 of chocolate batter into a greased 9 inch square pan.

Spread Cream Cheese Filling over chocolate. Drop spoonfuls of remaining chocolate batter onto cream cheese layer. Gently swirl chocolate batter into cream cheese layer with a spatula to marble. Bake at 350 degrees for 40 to 50 minutes or until brownie springs back when lightly touched in center. Cool completely in pan; cut into squares. Makes about 20 brownies.

CREAM CHEESE FILLING:

1 (3 oz.) pkg. cream cheese, softened
2 tbsp. butter, softened
1/4 c. sugar
1 egg, slightly beaten
1 tbsp. all-purpose flour
1/2 tsp. vanilla

Blend cream cheese, butter and sugar in small mixer bowl; beat until fluffy. Add egg, flour and vanilla; blend well.

(Pocono Lake)