4 oz. Baker's German Sweet chocolate
5 tbsp. butter
3 oz. cream cheese
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 very low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until softened. Gradually add 1/4 cup sugar, creaming until light and fluffy. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.

Beat 2 eggs until light in color and thick. Gradually add 3/4 cup sugar, beating until thickened. Add baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, nuts, almond extract and 1 teaspoon vanilla. Measure 1 cup chocolate batter and set aside.

Spread remaining chocolate batter in a greased 9 inch square pan. Top with cheese mixture. Drop measured cup of chocolate batter from tablespoon onto cheese mixture, swirl with spatula to marble. Bake at 350 degrees for 35-40 minutes. Cool, then cut. Cover and store in refrigerator. Yield: About 20 brownies.