(From Joanne Fluke’s “Raspberry Danish Murder”)

8-ounce (by weight) package brick-style cream cheese, softened (I used Philadelphia in the silver package)

1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened

¾ cup white (granulated) sugar

¾ cup brown sugar (pack it down in the cup when you measure it)

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon salt

2 and ½ cups all-purpose flour (pack it down in the cup when you measure it)

¾ cup chopped salted cashews (measure after chopping)

1 cup (6-ounce package) milk chocolate chips

Grease your baking pan or line with foil.

Beat cream cheese and butter until blended. Add the white sugars and beat until mixture is light and fluffy.

Mix in egg and vanilla until they are well incorporated.

Sprinkle in baking powder and salt. Mix until well blended.

Add the flour in half-cup increments, mixing after each addition.

Mix nuts in thoroughly by hand. Stir in chocolate chips.

Transfer dough into prepared pan and spread evenly with a rubber spatula and cover the entire bottom of the pan.

Bake at 350°F for 30 minutes or until the top is a light golden brown.

Let cool before frosting with chocolate frosting.