1/2 c. butter
1 c. sugar
1 c. chopped nuts
1 tsp. vanilla
1 oz. unsweetened chocolate
1 c. flour
1 tsp. baking powder
2 eggs

In large saucepan, over low heat, melt butter and chocolate. Add remaining ingredients, mix well. Spread in greased 9 x 13 pan.

FILLING:

1 (8 oz.) pkg. cream cheese, softened (reserve 2 oz. for frosting)
1/2 c. sugar
1/3 c. butter, softened
1/2 tsp. vanilla
1 c. chocolate chips
2 tbsp. flour
1 egg
1/4 c. nuts

In small bowl combine 6 oz. cream cheese with next 5 filling ingredients. Blend until smooth and fluffy. Stir in nuts. Spread over chocolate mixture. Sprinkle with chocolate chips.

Bake at 350 degrees for 25-35 minutes until toothpick comes out clean. Sprinkle with 2 cups miniature marshmallows and bake 2 minutes longer.

FROSTING:

1/4 c. butter
1 oz. unsweetened chocolate
2 oz. cream cheese
1/4 c. milk
3 c. powdered sugar
1 tsp. vanilla

In saucepan over low heat melt butter, chocolate, cream cheese and milk. Stir in powdered sugar and vanilla until smooth. Immediately pour over marshmallows and swirl together. Store in refrigerator.