4 ounces unsweetened baking chocolate
1 cup butter or margarine
Cream Cheese Filling (below)
2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup English toffee bits (Skor, etc.)

Heat oven to 350 degrees F. Grease bottom only of a 13 x 9 x 2-inch pan with shortening.

Melt chocolate and butter in 2-quart saucepan over low heat, stirring frequently, until smooth. Remove from heat. Cool 5 minutes. Meanwhile, make Cream Cheese Filling, set aside.

Beat chocolate mixture, sugar, vanilla extract and eggs in large bowl with electric mixer on medium speed for 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed for 30 seconds, scraping bowl occasionally. Beat on medium speed for 1 minute.

Spread half the batter (about 2 1/2 cups) in pan. Spread filling over batter. Carefully spread remaining batter over filling. Gently swirl through batters with knife for marbled effect. Sprinkle with pecans and toffee bits.

Bake for 45 to 50 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. For brownies, cut into 8 rows x 6 rows. Store covered in refrigerator.

Cream Cheese Filling
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 egg
1/2 cup chopped pecans
1/2 cup English toffee bits (Skor, etc.)

Beat all ingredients except pecans and toffee bits in medium bowl with electric mixer on medium until smooth. Stir in pecans and toffee bits.

Makes 4 dozen brownies.