Black & White Brownies

2 cups flour, PLUS 2 tablespoons
3/4 cup Hershey's unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks butter, softened
2 cups granulated sugar
3 large eggs
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons almond es
8 ounces cream cheese, softened
1/2 cup confectioner's sugar

Preheat oven to 325. Coat 9x13 baking dish with cooking
spray. Line dish with wax paper or tin foil, leaving 2 inch
overhang on handle sides, then spray with cooking spray.
(sounds crazy I know but makes it so easy to cut them!) Sift
flour, cocoa powder, baking soda, and salt into a large bowl
(I cheated and only mixed the ingredients in a bowl, I'm not a
professional baker). In your mixer bowl cream butter and
granulated sugar until smooth. Add 2 eggs, 1 tsp vanilla,
and 1 tsp almond extract, and beat until smooth, scraping
down sides of bowl. Reduce speed to low; add flour mixture.
Increase speed to medium; beat until incorporated.
Reserve 1 cup of dough; and refrigerate for later. Press
remaining dough into bottom of prepared dish. Bake until
base is set and edges are puffed, 22 minutes (don't over
bake or this brownie layer will be too hard and crumbly). Let
cool in dish on a wire rack while you make cream cheese
layer. (Leave oven on, it will only take you a few minutes to
make). Mix cream cheese, confectioner's sugar, and
remaining egg and 1/4 tsp vanilla and 1/4 tsp almond extract
in a medium bowl. Spread over semi-cooled base; crumble
reserved dough on top. Bake until filling is set, 25-28
minutes. Let cool in dish on wire rack (don't remove from
pan yet or you'll have a mess, if you're in a hurry put your
pan in the freezer for 10 min or so just to let them set), then
lift out using overhang handle. Cut into squares. This will
keep, covered and refrigerated for up to 3 days (they are
delicious cold, don't count on them sticking around for more
than a day).