Chocolate Caramel Brownies

• Preheat your oven to 350°F (175°C). This ensures the brownies bake evenly and perfectly.
• Line your 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later. Lightly grease the parchment paper for added assurance.
• In a double boiler or a microwave-safe bowl, combine the 12 ounces of caramels and 5 ounces of evaporated milk (set aside 1 ounce for later). Heat gently until the caramels are completely melted and smooth, stirring frequently to avoid burning.
• In a large mixing bowl, combine the melted butter with the German chocolate cake mix. Stir until fully incorporated. Add the remaining 4 ounces of evaporated milk and mix until the batter is thick and smooth.
• Pour half of the brownie batter into the prepared baking pan. Spread evenly using a spatula. Next, pour the melted caramel mixture over the brownie layer, spreading it to cover the batter completely.
• Carefully dollop the remaining brownie batter over the caramel layer. Use a spatula to spread it gently, but don’t worry if there are some gaps—this will create a marbled effect.
• Sprinkle the chocolate chips evenly over the top of the brownies. This adds an extra layer of chocolatey goodness.
• Place the baking pan in the preheated oven and bake for 25 to 30 minutes. The edges should be set, and a toothpick inserted in the center should come out with a few moist crumbs.
• Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper overhang. Let them cool completely on a wire rack before cutting into squares. Enjoy your rich, indulgent Chocolate Caramel Brownies!