4 oz. dark sweet chocolate
5 tbsp. butter
3 oz. cream cheese
1 c. sugar
3 eggs
1/2 c. plus 1 tbsp. unsifted flour
1 1/2 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. coarsely chopped pecans
1/4 tsp. almond extract

Preheat oven to 350 degrees. Put chocolate and 3 tablespoons of the butter in a saucepan or a double boiler and heat over simmering water, stirring constantly, until melted. Remove pan from heat and set aside to cool.

Cream remaining 2 tablespoons of butter with cream cheese until mixed. Gradually add 1/4 cup sugar, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla until blended. Set aside.

In a separate bowl, beat remaining eggs until fluffy. Gradually add remaining 3/4 cup of sugar, beating until thickened. Fold in baking powder, salt, and remaining 1/2 cup flour. Blend in cooled chocolate mixture. Stir in nuts, almond extract and remaining teaspoon vanilla.

Measure 1 cup of the chocolate batter and set aside. Spread remaining chocolate batter in a greased and floured 8-inch square pan. Pour cream cheese mixture over top and spread evenly. Drop by tablespoonfuls the set-aside cup of chocolate batter onto the cream cheese mixture. Swirl them together with a knife to marbleize.

Bake for 35-40 minutes. Remove and let cool. Cut into 2-inch squares. Cover and store in refrigerator. Yield: 16 brownies. Each: about 190 calories, 11 g fat, 55 mg cholesterol, 100 mg sodium.