See below ingredients and instructions of the recipe
1 1/3 c Semisweet chocolate chips
10 tb Unsalted butter, room temp
2 c Sugar
4 Extra large eggs
1 1/2 c Plus 3Tb cake flour
2 ts Baking powder
1/2 ts Salt
3/4 c Pecans, chop coarse
1/2 ts Almond extract
6 oz Cream cheese, room temp
1 ts Vanilla extract
Preheat oven to 375 degrees F. Lightly oil 9"x13"x2" baking pan. Line
bottom of pan w/waxed paper. Combine chocolate 6 Tb butter in small
saucepan. Stir over low heat until melted and smooth. Remove from
heat. Cool 10 minutes. Beat 1 1/4 C of sugar and 3 eggs in large bowl
until well blended. Add 1 1/2 C cake flour, baking powder and salt;
beat until well blended. Stir in chocolate mixture, pecans, and
almond extract. Pour batter into prepared pan, spreading evenly.
Using electric mixer fitted with clean beaters, beat cream cheese,
remaining 3/4 C sugar and 4 Tb butter in medium bowl until smooth.
Beat in remaining egg and vanilla. Stir in remaining 3 Tb flour.
Spread mixture over chocolate layer. Using tip of knife, gently swirl
batters together, creating marbled pattern. Bake brownies until top
is golden and tester inserted into center comes out w/a few moist
crumbs attached, about 40 minutes. Transfer pan to rack and cool
brownies completely. Will keep one day at room temp, covered wfoil.
Source: Savage's Bakery, Birmingham, Alabama, as printed in Bon
Appetit, Aug, '95. Formatted for MM by Lynne (Kakeladi) Sammon,
Visalia, CA 11/95