4 ounces semisweet chocolate
All purpose flour
5 tablespoons butter at room temperature
3-oz pkg cream cheese, at room temperature
1/2 teaspoon baking powder
1 cup sugar
1/4 teaspoon salt
3 large eggs

1/2 cup coarsely chopped walnuts


In a small saucepan over very low heat, stir together until melted the chocolate and 3 tablespoons of the butter; cool.

In a small bowl beat together until blended the remaining 2 tablespoons butter and the cream cheese; beat in until blended 1/4 cup of the sugar (1 tablespoon at a time) one of the eggs, 1 tablespoon of flour and 1/2 teaspoon vanilla; reserve.

In a large bowl beat remaining 2 eggs until thickened and lemon color; gradually beat in remaining 3/4 cup sugar until thick and ivory color; beat in until blended the baking powder, salt, 1/2 teaspoon vanilla and cooled chocolate mixture; remove 6 tablespoonfuls and reserve. Into the remaining chocolate mixture fold in walnuts; spread it over the bottom of a greased 9-inch square cake pan; evenly spread reserved cream-cheese mixture over it. Drop reserved chocolate mixture by tablespoonfuls at 6 equidistant intervals over cream-cheese mixture.

At one corner of pan, insert a small spatula (only through cream-cheese mixture) and make 4 zigzag marks across surface; rotate pan 1/4 turn and repeat zigzagging.

Bake in a preheated 350 degree oven until a cake tester inserted in center comes out clean - about 25 minutes. Cool completely on a wire rack. Chill before cutting in squares and removing. Store, covered in refrigerator.

("These brownies are a hit".) ("I've had people ask me to make them their own personal batches".)

Teri August