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1
Preheat the oven to 325u00b0F.
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2
Lightly grease a square 8X8-inch pan.
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3
To make the cream cheese layer, put the cream cheese in a mixer bowl and mix with the paddle attachment until it's smooth.
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4
Add the rest of the cream cheese layer ingredients, beating well and scraping down and of the batter that dares try to escape up the sides of the bowl.
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5
To make the brownie layer, melt the butter and the chocolate together until smoothly melted.
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6
Put aside and let come to room temperature.
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7
Be patient, it's worth it.
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8
In a separate bowl from the cream cheese mixture, mix the eggs and the sugar until it's thick and a gorgeous lemon color.
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9
Add the chocolate mixture and mix well until combined.
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10
Again, scrape down the sides of the bowl.
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11
Add the flour, vanilla, baking powder, salt and the chocolate chips, mix well until combined.
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12
Pour half the chocolate mixture into the prepared pan.
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13
Dollop the cream cheese mixture over that.
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14
Don't worry if it doesn't cover the chocolate. It won't.
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15
Add the remaining chocolate mixture.
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16
Take a knife and gently draw it through the batters, from left to right and from top to bottom, making a checkerboard pattern.
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17
Don't allow the mixtures to combine, be careful.
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18
Sprinkle with the nuts.
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19
Bake in the oven until the sides, but not the tops, begin to brown, about 25 to 30 minutes.
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20
Don't wait until a tester comes out clean, if you do then you have overbaked and basically murdered the brownies.
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21
Set aside to cool for about 10 minutes, cut into 12 or 16 brownies, cover and refrigerate.
