Instructions

• Preheat the oven to 350°F. Grease and flour a 9x9-inch pan.
• In a medium saucepan over medium-low heat, combine the 50 unwrapped caramels and 1/3 cup of the evaporated milk. Stir constantly until the caramels are completely melted and the mixture is smooth. Remove from heat and set aside.
• In a large bowl, combine the 15.25-ounce box German chocolate cake mix, the remaining 2/3 cup evaporated milk, and the 3/4 cup (1½ sticks) melted salted butter. Mix by hand until the batter is smooth and no dry streaks remain.
• Spoon just over half of the batter into the prepared pan and spread it into an even layer.
• Bake the pan for 8 minutes. Remove from the oven while the base is partially cooked.
• Immediately sprinkle all 12 ounces of the semi-sweet chocolate chips evenly over the partially baked layer.
• Drizzle all of the warm caramel evenly over the chocolate chips.
• Drop spoonfuls of the remaining batter over the caramel and chocolate chips (it may not completely cover the caramel).
• Return the pan to the oven and bake 18–20 minutes more, until the top feels fairly set and the edges are lightly browned and crisp.
• Let the brownies cool completely in the pan before cutting (they will firm up as they cool).