1 (8 oz.) pkg. German sweet chocolate
6 tbsp. butter
4 eggs
1 1/2 c. sugar
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla extract
1/2 tsp. almond extract
1 c. chopped nuts

Filling:

4 tbsp. (1/2 stick) butter
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
2 eggs
2 tbsp. all-purpose flour
1 tsp. vanilla extract

In saucepan, melt chocolate and butter over low heat, stirring frequently. Set aside.

In a bowl, beat the eggs. Gradually add sugar, beating until thick. Combine flour, baking powder and salt; add to egg mixture. Stir in melted chocolate, extracts and nuts. Pour half of the batter into a greased 9x13-inch baking pan; set aside.

For filling, beat butter and cream cheese in a mixing bowl until light. Gradually add sugar, beating until fluffy. Blend in eggs, flour, and vanilla; mix well. Spread over filling. Using a knife, cut through batter to create a marbled effect.

Bake at 350°F for 40-45 minutes or until brownies test done. Cool. Store in the refrigerator.

Yield: approximately 4 dozen.