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1
Preheat the oven to 350 degrees.
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2
Melt the chocolate and 3 tablespoons of the butter in the top of a double boiler over hot water, stirring constantly.
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3
Set aside to cool.
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4
Cream the remaining 2 tablespoons butter with the cream cheese until well mixed.
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5
Gradually add 1/4 cup of the sugar, creaming until fluffy.
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6
Stir in 1 egg, 1 tablespoon flour and the almond extract.
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7
Mix well and set aside.
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8
Beat the remaining 2 eggs until light and fluffy.
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9
Gradually add the remaining 3/4 cup sugar to the eggs, beating until thickened.
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10
Mix the 1/2 cup flour, baking powder and salt together, and fold into the egg/sugar mixture.
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11
Blend in the cooled chocolate and the vanilla, mixing well.
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12
Measure out 3/4 cup of the chocolate batter into a dish and set aside.
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13
Add the chopped pecans to the remaining chocolate batter, and spread the batter evenly into a lightly greased 11 X 7 inch pan.
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14
Pour the cream cheese batter evenly over the chocolate batter in the pan.
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15
Take the reserved 3/4 cup chocolate batter and drop it onto the cream cheese layer by tablespoons.
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16
Swirl with a knife to create the marbelized pattern.
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17
Bake at 350 for 35 minutes.
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18
Cool completely and cut into squares.
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19
Store in the refrigerator in an airtight container.
