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

Melt chocolate and 3 tablespoons butter over low heat, let cool. Cream remaining butter with cream cheese; gradually add 1/4 cup sugar; cream until light and fluffy. Stir in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. In separate bowl, beat remaining eggs until fluffy. Gradually add remaining 3/4 cup of sugar and beat until thick. Fold in baking powder, salt and remaining 1/2 cup of flour. Blend in cool chocolate mixture. Stir in the nuts, almond extract and remaining 1 teaspoon of vanilla. Measure 1 cup chocolate batter and set aside.

Spread the remaining chocolate batter in a 9 inch square pan. Pour cheese mixture over the top. Drop measured chocolate batter from tablespoon on to cheese mixture. Take knife or spatula and swirl mixtures together to marble. Bake at 350 degrees 35-40 minutes. Cool and cut into bars or squares. Store in refrigerator. Makes 20 brownies.