Heat the oven to 350 F.

Line an 8-inch square baking pan with foil, leaving some overhang, then butter the foil.

In a saucepan, melt chocolate and butter over low heat, stirring constantly. Stir 1/4 cup of sugar into the chocolate mixture; add 2 beaten eggs and vanilla stir until completely mixed. Mix in 1/2 cup of flour until well blended. Stir in nuts.

Spread the batter in the prepared baking pan.

In a large bowl with an electric mixer, beat the softened cream cheese with 1/4 cup of sugar, 1 egg, and 1 tablespoon of flour until smooth.

Spoon the cream cheese batter over brownie batter mixture in pan, and use an icing spatula or butter knife to make a swirl pattern.

Bake for about 30 minutes or until set and a wooden pick inserted in center comes out almost clean.

Cool in pan on a rack; cut into squares.