1 1/2 c. all-purpose flour
1 1/2 c. sugar
2/3 c. butter, melted
2/3 c. Hershey's cocoa
3 eggs, divided
1/2 c. milk
3 tsp. vanilla extract, divided
1/2 tsp. baking powder
1 c. chopped nuts, optional
1 pkg. (8 oz.) cream cheese, softened
2 tbsp. butter
1 tbsp. cornstarch
1 can (14 oz.) Eagle Brand sweetened condensed milk (not evaporated milk)

Heat oven to 350 degrees. Grease 13 x 9 inch baking pan. In mixer bowl, beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 teaspoons vanilla and baking powder until well blended. Stir in nuts. Spread into pan.

In small mixer bowl, beat cream cheese, 2 tablespoons butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 teaspoon vanilla, beating until smooth. Pour over brownie batter. Bake 35-40 minutes or until top is lightly browned. Cool; refrigerate. Cut into bars. Store covered in refrigerator.