Black & White Brownies

Heat oven to 350°. Grease a 9" x 13" glass baking pan with butter and line with parchment paper; grease paper. Set pan aside.

Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Add 1 1⁄2 tsp. vanilla and the almond extract and stir until smooth. Remove from heat; set aside.

Sift together 1 1⁄4 cups flour, cocoa powder, baking powder, and salt in a large bowl; set flour mixture aside. In a large bowl, whisk together 6 eggs and 2 cups sugar until dissolved, about 1 minute. Stir in the melted chocolate and fold in flour mixture. Pour batter into prepared pan; spread evenly.

With a hand mixer on medium speed, beat remaining sugar and cream cheese in a medium bowl until fluffy and smooth, 1 minute. Add remaining vanilla, flour, and egg; beat until smooth, about 1 minute. Drop spoonfuls of cream cheese mixture evenly over the chocolate batter and swirl together with a toothpick. Bake until a toothpick inserted into center comes out clean, 35-40 minutes. Let cool on a rack. Cut and serve.