Double Brownies

From Jean Pare's "Company's Coming: 150 Delicious Squares". Posted by request for another member.

• Ready In: 45 mins
• Yields: 54 squares

Ingredients

• Chocolate Layer

• 2  eggs
• 1  cup granulated sugar
• 3⁄4 cup all-purpose flour
• 1⁄2 cup walnuts, chopped
• 1⁄8 teaspoon salt
• 1⁄4 cup  cocoa
• 1⁄2 cup butter

• Butterscotch Layer

• 1⁄2 cup butter
• 1 1⁄2 cups brown sugar, packed
• 2  eggs
• 2  teaspoons vanilla
• 1 1⁄2 cups all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄2 cup walnuts, chopped

• Icing

• 1⁄4 cup butter
• 1⁄2 cup brown sugar, packed
• 3  tablespoons milk
• 1 1⁄2 cups icing sugar

• Drizzle

• 2⁄3 cup  semi-sweet chocolate chips
• 1  tablespoon butter

Directions

1. Chocolate Layer: Beat 2 eggs until foamy.
2. Add the granulated sugar, flour, nuts and salt.
3. Melt the cocoa and butter together in a saucepan over low heat.
4. Add to the egg mixture and blend well.
5. Spread in a greased 9" x 13" pan and set aside.
6. Butterscotch Layer: In a clean bowl, cream the butter with the brown sugar.
7. Add the eggs and vanilla.
8. Beat until well mixed.
9. Add the remaining ingredients and stir.
10. Spoon over the chocolate layer and small blobs.
11. Spread as best you can.
12. Bake in a 350 degree F oven for 30 minutes until the brownies begin to pull away from the sides of the pan.
13. Cool and frost.
14. To make the icing, bring the butter, brown sugar and milk to a boil in a saucepan.
15. Simmer for 2 minutes.
16. Cool.
17. Stir in the icing sugar, adding more sugar or milk if necessary to make the consistency for easy spreading.
18. Spread over the cooled squares.
19. To make the drizzle, melt the chocolate chips and butter together over hot water and drizzle over the icing.
20. Cut into squares.