4 (1 oz. ea.) squares German sweet chocolate
5 tbsp. butter, divided
1 (3 oz.) pkg. cream cheese
1 c. sugar, divided
3 eggs
1/2 c. plus 1 tbsp. unsifted all-purpose flour
1 1/2 tsp. vanilla, divided
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 remaining eggs until thick and light in color. Gradually add remaining 3/4 cup sugar, beating until thickened. Add baking powder, salt and remaining 1/2 cup flour. Blend in cooled chocolate mixture, nuts, almond extract and remaining 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 chocolate batter from tablespoon onto cheese mixture; swirl with knife to marble. Bake at 350°F for 35-40 minutes. Cool; cut; store in refrigerator.

Makes about 20 squares.

Submitted by: Janelle Leonard