Preheat the oven to 350F.
In a small saucepan, melt the chocolate and butter over low heat. Stir until smooth and scrape into a mixing bowl, and set aside to cool for a few minutes.
Stir in the sugar, eggs and vanilla; blend well. Add the flour, cocoa and salt and stir just until combined.
In a medium bowl, beat the cream cheese, almond butter, sugar and egg until well-blended and smooth. Spread the chocolate batter into a greased 9-x13-inch pan, and drop the almond butter mixture in large spoonfuls on top. Draw a bamboo skewer or the tip of a knife through both batters, creating a swirled effect.
Bake for 30-35 minutes, or until just set, with the sides starting to pull away from the side of the pan. (A toothpick inserted will come out with lots of moist crumbs sticking to it.) Set the pan on a wire rack to cool before cutting into squares.