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Preheat oven to 350° F. Grease an 8-inch square cake pan. Combine flour, cocoa, and
salt in a small bowl. Beat butter, granulated sugar and brown sugar in a large mixer
bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add
vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup butter.
Spread remaining batter into prepared baking pan. Sprinkle nuts and white chocolate
chips over the batter. Drizzle caramel ice cream topping over top. Beat remaining egg
and reserved batter in same large bowl until light in color. Stir in semisweet
chocolate chips. Spread evenly over caramel topping. Bake for 30-35 minutes or until
center is set. Cool completely in pan on wire rack. Cut into squares.
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