The 1964 Cream Cheese Brownie Recipe

I can remember having this Cream Cheese Brownie only once, when I was a Cub Scout, and the Den Mother made them. I remembered them as being very good, and I have thought of making them many times since then, and now I have. Not only I, but everyone else who tried them liked them very much. They were just as I remembered, and now you can also try them, and see!

Ingredients"
1 pkg (4 ounces) Baker’s German’s Sweet Chocolate (I used Nestle Cocao)
5 tablespoons butter
1 package (3 ounces) cream cheese
1 cup sugar
3 eggs
1 tablespoon plus 1/2 cup unsifted flour
1 1/2 teaspoons vanilla
1/2 teaspoon Calumet Baking Powder
1/4 teaspoon salt
1/2 cup chopped nuts
1/2 teaspoon almond extract

Instructions:
Melt chocolate and 3 tablespoons butter over very low heat. Stir. Cool. Cream 2 tablespoons butter with cheese. Gradually add 1/4 cup sugar, creaming until fluffy. Blend in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside.
Beat 2 eggs until light-colored. Slowly beat in remaining 3/4 cup sugar until mixture thickens. Add baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, 1 teaspoon vanilla, nuts and almond extract.
Spread half of the chocolate batter in greased 8 or 9-inch square pan. Top with remaining cream cheese mixture. Spoon remaining chocolate batter over top. Then zigzag knife through batter to obtain marble effect. Bake in moderate oven (350F) about 35 to 40 minutes. Let cool. Cut into 24 squares. Enjoy!