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

In oven at 350 degrees. Grease a 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, vanilla beating until smooth. Pour over brownie batter. Bake at 35 to 40 minutes. Refrigerate cut into bars, store covered in refrigerator.

Yields 24 to 36 bars.