CHOCOLATE & BUTTERSCOTCH (DOUBLE BROWNIES)

CHOCOLATE LAYER<>2 EGGS, LIGHTLY BEATEN<>1 CUP SUGAR<>3/4 CUP ALL PURPOSE FLOUR<>1/2 CUP CHOPPED WALNUTS<>PINCH SALT<> 1/2 CUP MELTED BUTTER or MARGARINE<>1/4 CUP BAKING COCOA<><><>BUTTERSCOTCH LAYER<>1/2 CUP BUTTER<>1/1/2 CUPS PACKED BROWN SUGAR<>2 EGGS<>2 TEASPOONS VANILLA EXTRACT<>1 1/2 CUPS ALL-PURPOSE FLOUR<>1/4 TEASPOON SALT<>1/2 CUP CHOPPED WALNUTS<><>****FROSTING<>1/2 CUP PACKED BROWN SUGAR<>1/4 CUP BUTTER<>3 TABLESPOONS MILK<>1 1/2 CUPS CONFECTIONER"S SUGAR, SIFTED<>1/3 CUP SEMISWEET CHOCOLATE CHIPS<>1/3 CUP BUTTERSCOTCH CHIPS<>1 TABLESPOON SHORTENING<><>IN A BOWL, COMBINE(EGGS SUGAR< FLOUR< WALNUTS AND SALT) IN ANOTHER BOWL< STIR BUTTER< AND COCOA UNTIL SMOOTH< ADD TO EGG MIXTURE AND BLEND WELL WITH A WOODEN SPOON<><>POUR IN A (GREASED 13x9inx2in BAKING PAN) SET ASIDE<><>FOR BUTTERSCOTCH LAYER, CREAM BUTTER AND BROWN SUGAR IN A MIXING BOWL. (BEAT IN EGGS AND VANILLA. STIR IN FLOUR, SALT AND WALNUTS) SPOON OVER THE CHOCOLATE LAYER<>(BAKE AT 350degreesF FOR 30 to 35 MINUTES OR UNTIL BROWNIES BEGIN TO PULL AWAY FROM SIDE OF PAN.<>COOL<><>FROSTING(COMBINE COMBINE BROWN SUGAR< BUTTER AND MILK IN A SMALL SAUCEPAN, <>BRING TO A BOIL AND BOIL FOR 2 MINUTES<>REMOVE FROM HEAT, STIR IN CONFECTIONER"S SUGAR UNTIL SMOOTH<>(QUICKLY SPREAD OVER BROWNIES,(IN A SMALL SAUCEPAN OVER LOW HEAT),<>MELT CHOCOLATE CHIPS BUTTERSCOTCH CHIPS AND SHORTENING, STIR FREQUENTLY.(DRIZZLE OVER FROSTING><><>YIELD 3 DOZEN!! <><>SWEET AND CHEWY!!!!