Just as the name implies, these bars are cream-filled brownies iced with a chocolate glaze and garnished with sliced almonds.

Cream-Filled Brownies

1/2 cup butter
1/3 cup unsweetened baking cocoa
2 large eggs
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup finely chopped nuts

Cream Filling:

1 (3-ounce) package cream cheese, softened

2 tablespoons butter, softened

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

Chocolate Glaze:

1/4 cup granulated sugar

2 tablespoons water

1/2 cup semisweet chocolate chips

1/2 cup sliced almonds or chopped nuts (optional)

1. Heat oven to 350°F (175°C). Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil; grease foil.
2. Melt butter in small saucepan; remove from heat. Stir in cocoa until smooth.
3. Beat eggs in medium bowl; gradually add sugar, beating until fluffy.
4. Stir together flour, baking powder and salt; add to egg mixture. Add cocoa mixture and vanilla; beat well. Stir in 1 cup chopped nuts. Spread batter into prepared pan.
5. Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack; remove from pan to cutting board. Remove foil; cut brownie in half crosswise.
6. Prepare Cream Filling: Beat cream cheese, butter and 1 teaspoon vanilla in small bowl. Gradually add powdered sugar, beating until of spreading consistency.
7. Spread one half of brownie with filling; top with second half of brownie.
8. Prepare Chocolate Glaze: In small saucepan, heat sugar and water to boiling. Remove from heat. Immediately add chocolate chips, stirring until melted.Spread glaze over top; sprinkle with almonds, if desired.
9. Allow to glaze to set and cut into bars.

Makes about 24 brownies.