#1 In a small pot, combine caramels and evaporated milk. Heat over medium, stirring constantly until the caramels are fully melted and smooth. Set aside #2 Preheat oven to 350°F (175°C). Spray and line a 9x9-inch baking pan with parchment paper #3 In a saucepan over medium heat, combine butter, sugar, cocoa powder, and salt. Stir for about 2 minutes, then remove from heat. Stir in vanilla and eggs until fully incorporated. Add flour and chocolate chips, mixing until a thick, glossy batter forms #4 Spread half of the batter evenly into the prepared pan. Bake for 10 minutes #5 Carefully pour the caramel sauce over the partially baked brownie layer. Gently spread the remaining brownie batter over the top. Use a knife to swirl the caramel and batter together slightly #6 Return to the oven and bake for an additional 10 minutes, or until the top is just set #7 Allow brownies to cool at room temperature before slicing, for best results, chill for 1 hour before serving.