Batter
1/2 cup butter or margarine
1/3 cup Hershey's Cocoa
2 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Prepare Nut Cream Filling; set aside. Heat oven to 350 degrees F. Grease 9-inch square baking pan.

In small saucepan, melt butter; remove from heat. Stir in cocoa, blending well; cool slightly.

In large mixer bowl, beat eggs until foamy; gradually add sugar and vanilla extract, beating well.

In separate bowl, stir together flour, baking powder and salt; blend into egg mixture. Stir in chocolate mixture. Remove 3/4 cup batter; set aside.

Spread remaining batter evenly in prepared pan. Spread Nut Cream Filing over chocolate batter. Drop spoonsful of reserved chocolate batter over top; with narrow spatula or knife, swirl top chocolate batter into nut cream layer to marble. Bake 35 to 40 minutes or until brownies just begin to pull away from sides of pan. Cool completely; cut into squares.

Nut Cream Filling
3 ounces cream cheese, softened
2 tablespoons butter or margarine, melted
1/4 cup granulated sugar
1 egg
12 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
1 tablespoon all-purpose flour
1/4 cup slivered almonds, toasted*, chopped

In small mixer bowl, beat cream cheese, butter and sugar until creamy, Blend in egg, vanilla extract and almond extract. Stir in flour and nuts.

* Toast almonds in shallow baking pan in 350 degree F oven, stirring occasionally, 8 to 10 minutes or until golden brown. Cool before chopping.