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

Melt chocolate and 3 tablespoons butter over low heat. Cool. Cream 2 tablespoons butter with cream cheese. Add 1/4 cup sugar and cream until smooth. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.

Beat remaining eggs until thick and light colored. Add remaining 3/4 cup sugar and beat. Add baking powder, salt, 1/2 cup flour and mix. Blend in chocolate mixture, nuts and almond extract and 1 teaspoon vanilla.

Pour all chocolate mixture but about 1 cup in a greased 9-inch square pan. Top with cheese mixture and drop the remaining chocolate mixture on top. Swirl to marble. Bake at 350 degrees for 30 to 35 minutes. Makes about 20 brownies.