Brownies, with Cream Cheese Mixture

Preheat oven to 350 degrees.

Line a 9x13x2 inch pan with foil. Butter the foil, bottom and sides, with melted butter.

Start by making the brownies. Sift together the flour, baking powder and salt. Set aside.

Melt both chocolates and butter. Set aside.

In an electric mixer, add the eggs, both sugars and vanilla. Beat just to mix.

On low speed, beat in the warm chocolate mixture, and then the dry ingredients. Scrape down the bowl and beat until just mixed. Set aside 2 1/2 cups of the mixture.

Add 2/3 of the nuts. Stir to mix.

Spread the chocolate and nut mixture evenly in the prepared pan. Set aside.

In a small bowl, beat the cream cheese and butter until smooth. Beat in the vanilla and the sugar. Then add eggs one at a time and beat after each addition.

Pour the cheese mixture slowly, in a wide ribbon, all over the chocolate mixture in the pan. Use a spoon bottom and spread the cream cheese mixture to the edges of the pan.

Stir the remaining chocolate mixture and then pour over or spoon in globs over the cream cheese mixture. This layer does not have to cover the whole surface.

Marbleize a little. Sprinkle the remaining nuts evenly over the top.

Bake at 350 degrees for 1 hour and 15 minutes or until it tests just done. Turn the brownies from back to front after 45 minutes. You do not want to over-bake this.

Let the brownies cool and turn over onto a cookie sheet. Remove the foil lining. Then turn the brownies back over, top side up. Refrigerate for 3 hours or more.

Divide into quarters and cut each quarter into eighths. Brownies are good at room temperature or almost frozen.