4 oz. German’s sweet chocolate
5 Tablesp. butter
3 oz. cream cheese
1 cup sugar
3 eggs
1/2 cup + 1 Tablesp. unsifted all-purpose flour
1 1/2 teasp. vanilla extract
1/2 teasp. baking powder
1/4 teasp. salt
1/2 cup coarsely chopped nuts
1/4 teasp. almond extract
1. Preheat oven to 350°F. Grease 9x9x2-inch baking pan and set aside.

2. Melt chocolate and 3 Tablesp. butter in a small heavy saucepan over very low heat, stirring constantly; cool and set aside.

3. Cream remaining 2 Tablesp. butter with cream cheese in medium bowl until soft. Gradually add 1/4 cup sugar, creaming until light and fluffy. Blend in 1 egg, 1 Tablesp. flour, and 1/2 teasp. vanilla; set aside.

4. Beat remaining 2 eggs in second medium bowl until thick and light. Gradually add remaining 3/4 cup sugar, beating until thick. Add baking powder, salt, and remaining 1/2 cup flour. Blend in cooled chocolate mixture, nuts, almond extract, and remaining 1 teasp. vanilla. Measure 1 cup chocolate batter and reserve.

5. Spread remaining chocolate batter in pan. Top with cheese mixture. Drop reserved chocolate batter from tablespoon onto cheese mixture, then swirl with a spatula to marbeleize. Bake 35-40 minutes, until brownies begin pulling from sides of pan.

6. Cool to room temperature in pan on wire rack, then cut into bars or squares.
submitted by Sally Bonebrake one of Hollywood's finest music copyists, who has worked with Jazz artist Wayne Shorter and on motion pictures such as X-Men, Batman and Robin, Batman and Beyond, Save the Last Dance, and Exorcist III.