1 c. butter (butter)
4 sq. unsweetened chocolate
Sugar
4 eggs
1 c. all-purpose flour
1 c. California walnuts, chopped
1/2 tsp. salt
Vanilla extract
1 (8 oz.) pkg. cream cheese, softened

ABOUT 2 HOURS BEFORE SERVING OR UP TO 1 WEEK AHEAD:

Grease 13 x 9 inch baking pan. In heavy, 3 quart saucepan over low heat, melt butter and chocolate. Remove saucepan from heat. With wire whisk or spoon, beat in 2 cups sugar and 3 eggs until well blended. With wooden spoon, stir in flour, nuts, salt and 1 teaspoon vanilla extract. Evenly spread batter in pan.

Preheat oven to 350 degrees. In small bowl with mixer at low speed, beat cream cheese, 1/2 cup sugar, 1 egg and 1 teaspoon vanilla extract until just mixed; increase speed to medium and beat 2 minutes, occasionally scraping bowl. With large spoon, drop mixture in dollops on top of batter. Using tip of knife, lightly score top surface in a crisscross pattern. Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into about 3 x 2 inch bars. Refrigerate any leftover bars to use within 1 week. Makes 1 1/2 dozen.