Cream butter and sugar together.

Add eggs, blend well.

Add vanilla, salt, cocoa, and flour. Don't overbeat

Pour into greased 9x13 pan. Bake at 350 for 20-25 minutes or until done. Cool completely.

For filling, in large bowl, cream butter and sugars until light and fluffy.

Beat in milk and vanilla. Gradually beat in flour.

Stir in mini choc chips.

Spread over cooled brownies. (works best to just press out with clean hands); chill until firm.

For glaze, in a micro safe bowl, melt choc chips and shortening in 30 second intervals, stirring after each tome, until smooth.

Spread over filling. Immediately sprinkle with nuts, pressing down slightly.

Let glaze harden before cutting. Enjoy!