5 oz. unsweetened chocolate
1 lb. lightly salted butter
4 c. sugar
8 lg. eggs
1 tbsp. vanilla
3 c. flour
1/2 tsp. salt
2 c. coarsely chopped pecans

Grease 9x13 inch pan. Preheat oven to 350 degrees.

Melt chocolate and butter in top of double boiler over hot, not boiling water. Remove from heat to cool, about 20 minutes.

In mixing bowl, beat sugar, eggs and vanilla 5 minutes. Beat in chocolate mixture. Sift flour and salt together, blend into chocolate mixture, just until flour disappears. Stir in pecans.

Evenly spread 2/3 of chocolate batter in pan. Bake at 350 degrees for 25 minutes. Remove from oven; base will be baked only partially and may be a bit soupy. Place large dollops of cheese filling over brownie base, using all of filling. With back of spoon, gently spread filling as evenly as possible. Top with remaining chocolate batter, spreading as evenly as possible. Pan will be full to the top.

To get a marbled effect, use tip of knife to swirl cheese filling and final chocolate topping but do NOT cut into the brownie base.

Return pan to 350 degree oven to bake another 30 minutes. Toothpick inserted in brownies will come out moist, and middle of brownies will be too fudgy to cut. Let cool completely (4 hours or more) in pan on rack before cutting.

Makes 7 to 8 dozen, depending upon size. Store leftovers in refrigerator.

CHEESE FILLING:

1 lb. (2 pkg.) cream cheese, softened
1/4 c. sugar
1 tsp. vanilla
1 lg. egg, lightly beaten

In mixing bowl, beat ingredients until well mixed, about 3 minutes. Very rich, does not need frosting.