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1
Preheat oven to 350 degrees.
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2
Line a 9x13x2 inch pan with foil. Butter the foil, bottom and sides, with melted butter.
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3
Start by making the brownies. Sift together the flour, baking powder and salt. Set aside.
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4
Melt both chocolates and butter. Set aside.
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5
In an electric mixer, add the eggs, both sugars and vanilla. Beat just to mix.
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6
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.
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7
Add 2/3 of the nuts. Stir to mix.
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8
Spread the chocolate and nut mixture evenly in the prepared pan. Set aside.
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9
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.
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10
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.
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11
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.
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12
Marbleize a little. Sprinkle the remaining nuts evenly over the top.
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13
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.
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14
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.
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15
Divide into quarters and cut each quarter into eighths. Brownies are good at room temperature or almost frozen.
