Grease a 9x13 baking pan. Preheat oven to 350°.
In a bowl combine the flour, salt and baking powder. Stir to combine.
In a large, heavy saucepan, melt the butter and semi-sweet chocolate over low heat. Stir frequently until smooth. Remove from heat.
Immediately add cocoa powder and sugar and mix with a wooden spoon.
Add 4 eggs and 2 teaspoons vanilla. Beat until well blended.
Add the flour mixture and mix until just combined.
With a mixer at medium speed, whip the cream cheese until smooth. Gradually add the remaining ½ cup of sugar. Beat in 1 egg, the almond extract, and the remaining ½ teaspoon vanilla until just combined.
In the prepared baking pan, spread 1½ cups of the chocolate brownie batter to cover the entire bottom of the pan.
Add the cream cheese mixture into the pan in 6 large spoonfuls on top of the brownie batter.
Spoon the remaining chocolate brownie batter into the pan, filling in spaces between the cream cheese mixture. Allowing some to cover the cream cheese is permissible.
With the tip of a knife, twist and swirl the batters to create a marbled effect.
Bake the brownies for about 35 to 40 minutes until a toothpick inserted comes out mostly clean. Allow to cool completely.
Cut into 24 brownies.