ALMOND CHEESECAKE BROWNIES

4 squares (1 ounce each) semisweet chocolate
5 tablespoons butter or margarine, divided use
1 (3 ounce) package cream cheese, softened
1 cup granulated sugar, divided use
3 eggs, divided use
1/2 cup all-purpose flour
1 tablespoon all-purpose flour (additional)
1 1/2 teaspoons vanilla, divided use
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 cup chopped or slivered almonds
FOR THE ALMOND ICING:
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
3 tablespoons milk
1/4 teaspoon almond extract
1 cup powdered sugar

Preheat oven to 350 degrees F. Butter an 8-inch square pan.

Melt chocolate and 3 tablespoons of the butter in small heavy saucepan over low heat; set aside.

Mix cream cheese with remaining 2 tablespoons butter in small bowl. Slowly add 1/4 cup of the granulated sugar, blending well. Add egg, the tablespoon flour and 1/2 teaspoon of the vanilla; set aside.

Beat remaining 2 eggs and 3/4 cup granulated sugar in large bowl until light. Add the baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining 1 teaspoon vanilla and the almond extract. Stir in almonds.

Spread half of the chocolate mixture in prepared pan. Cover with cream cheese mixture, then spoon remaining chocolate mixture over the top. Swirl with knife or spatula to create a marbled effect.

Bake 10 to 35 minutes or until set in center. Do not overbake.

MEANWHILE, PREPARE ALMOND ICING:
Combine chocolate chips, butter, milk and almond extract in small heavy saucepan. Stir over low heat until chocolate is melted. Add powdered sugar; beat until glossy and easy to spread.

Cool brownies 5 minutes, then spread icing evenly over the top. Cool completely in pan on wire rack. Cut into 2-inch squares.

Makes 16 brownies
Source: Chocolate Lover's Cookies and Brownies Cookbook