1 cup unsalted butter, softened

2 cups granulated sugar

4 eggs

2 teaspoons vanilla

1 1/3 cups unsifted flour

3/4 cup Hershey’s Cocoa

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped nuts, optional

1/3 cup butter, softened

2 3-ounce packages cream cheese, softened

1/2 cup granulated sugar

2 tablespoons unsifted flour

2 eggs

3/4 teaspoon vanilla

Cream the 1 cup butter and 2 cups sugar in large bowl.  Add 4 eggs, 1 at a time, beating well after each addition.  Blend in 2 teaspoons vanilla. In a separate bowl combine 1 1/3 cups flour, cocoa, baking powder and salt.  Gradually add flour mixture to creamed mixture; blend well. Stir in nuts, if desired. Spread half of the batter into a greased 13×9-inch baking pan.  Cream 1/3 cup butter and cream cheese in small bowl. Add 1/3 cup sugar and 2 tablespoons flour; blend well. Add 2 eggs and 3/4 teaspoon vanilla; beat until smooth.  Spread cream cheese mixture over chocolate batter in pan. Carefully spread remaining chocolate batter over cream cheese mixture. Gently swirl with a spatula or knife for marbled effect.  Bake at 350° for 40 to 50 minutes or until brownie begins to pull away from edges of pan. Cool in pan. Frost, if desired. Cut into squares.