Yield: about 16 wedges, about 8 in each pan
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For brownies, melt butter and chocolate in a double boiler over simmering water; remove from heat and allow to cool. In a large bowl, lightly beat eggs. Add sugar and vanilla-butter-nut flavoring; beat until smooth. Combine chocolate mixture with sugar mixture. In a small bowl, combine flour
and salt. Add dry ingredients to chocolate mixture; stir until smooth. Spread batter into 2 greased and fl oured 8"round baking pans. Bake in a preheated 350° oven for 20 to 25 minutes or until set in center. Place pans on a wire rack to cool.
For topping, place caramels and milk in a double boiler over medium heat. Stir until caramels melt. Stir in walnuts. Spoon caramel mixture over warm brownies, spreading
evenly. Allow brownies to cool. In a small microwave-safe bowl, microwave chocolate chips on HIGH 2 minutes, stirring after each minute. Add shortening; stir until well blended. Spread over caramel topping. Allow chocolate to harden. Cut into wedges.