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

Melt chocolate and 3 tbsp. butter in a small saucepan over very low heat, stirring constantly. Cool. Blend remaining butter with cheese until softened. Gradually add 1/4 cup sugar, beating well. Blend in one egg, one tbsp. flour and 1/2 tsp. 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 cooled chocolate mixture and nuts, 1 tsp. vanilla and almond extract.

Spread about half of the chocolate batter in a greased 8 or 9 inch square pan. Add cheese mixture, spreading evenly. Top with tablespoons of remaining chocolate batter. Zigzag a spatula through the batter to marble.

Bake at 350 degrees for 35 to 40 minutes or until top springs back when lightly pressed in center. Cool. Cut into 16 to 20 squares.