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

Melt chocolate with 3 tablespoons butter over low heat; stirring constantly. Cool. Cream remaining butter with cheese. Gradually add 1/4 cup sugar; cream well after each addition. Blend in 1 egg, 2 tablespoons flour and 1/2 teaspoon vanilla; set aside. Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beating until thickened. Add baking powder, salt, and 1/2 cup flour. Blend in chocolate mixture, nuts, 1 teaspoon vanilla and almond extract. Spread about half in a greased 8 or 9 inch square pan. Spread cheese mixture over top; spoon on remaining chocolate batter. Zigzag through batters with spatula to marble. Bake at 350 degrees for 35 to 40 minutes. Cool, then cut. Makes 16 to 20 brownies.