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1
Grease and lightly flour an 8-inch square baking pan; set aside.
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2
In a small heavy saucepan, melt unsweetened chocolate and butter over low heat, stirring constantly.
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3
Remove from heat; set aside to cool slightly.
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4
In a bowl, combine the flour, nuts, baking powder; set aside.
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5
In a big bowl, stir together the melted chocolate and 1 1/2 cups sugar; add in 3 of the eggs and 1 teaspoon vanilla; lightly beat with a wooden spoon just until combined (dont overbeat or brownies will rise too high, then fall).
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6
Stir in flour mixture; spread batter in the prepared baking pan; bake at 350 for 40 minutes.
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7
Meanwhite, in a small heavy saucepan melt semisweet chocolate over low heat; remove from heat and let cool slightly.
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8
In a bowl, combine the cream cheese, melted semisweet chocolate, remaining egg, remaining 1/4 cup sugar, milk, and remaining 1/2 teaspoon vanilla; beat with an electric mixer on medium-high heat until combined.
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9
Carefully spread topping evenly over hot brownies; bake 10 minutes more or until topping appears set.
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10
Cool completely in pan on a wire rack.
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11
Cover and chill at least 2 hours before serving; cut into bars.
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12
Cover and store in the refrigerator for up to 3 days.
