Double (Brownie) trouble

Why make a single brownie when you could make a double brownie? This tasty bar is out of the Taste of Home Baking Book. The caramel icing is what makes this recipe - it just wouldn't be right without it.

Blondie Layer:

1/2 c butter, softened

1 1/4 c packed brown sugar

2 eggs

2 tsp vanilla extract

1 1/2 c all purpose flour

1/4 tsp salt

1/2 c chopped walnuts

Cream together the butter & brown sugar. Beat in eggs & vanilla. Add the flour and salt. Stir in the walnuts. Spread into greased 13 x 9 inch pan & set aside.

Brownie Layer:

1/2 c butter, softened

1 c granulated sugar

2 eggs

3/4 c all purpose flour

1/4 c cocoa powder

1/8 tsp salt

1/2 c chopped walnuts

Cream together the butter & sugar. Beat in eggs & vanilla. Add the flour, cocoa, and salt. Stir in the walnuts. Spread carefully on top of bottom layer. Bake at 350º for 35-40 minutes. Cool completely.

Caramel Icing:

6 tbs butter

3/4 c packed brown sugar

4 to 6 tbs milk

2 1/2 c confectioners' sugar

Melt butter in saucepan over medium heat. Stir in brown sugar & milk and bring to a boil. Remove from heat. Cool until just warm. Beat into confectioners' sugar until the icing has a spreadable consistency. Spread over brownies. Let stand until icing is set before cutting into bars.