Instructions

• Preheat the oven to 350°F. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray, then line the pan with parchment paper leaving about a 1-inch overhang on two opposite sides.
• Place 14 ounces unwrapped soft or chewy caramel candies and 1/3 cup of the evaporated milk in a small saucepan. Heat over low, stirring frequently, until the caramels are melted and smooth, about 5 minutes. Remove from heat and set aside to cool slightly (it should still be pourable).
• In a large bowl, combine the cake mix, the remaining 1/3 cup evaporated milk, 3/4 cup melted salted butter, and 2 tablespoons all-purpose flour. Stir until fully combined into a thick, sticky batter.
• Press half of the batter evenly into the bottom of the prepared pan using your fingers or a spatula. It may look thin—this is normal. Bake the layer for 6–8 minutes, then remove the pan from the oven.
• Immediately sprinkle 12 ounces semi-sweet chocolate chips evenly over the hot partially baked layer.
• Spoon the slightly cooled caramel over the chocolate chips and spread gently so it covers the chips as evenly as possible.
• Crumble the remaining batter into small pieces and scatter those pieces evenly over the caramel layer (it’s fine if some caramel shows through).
• If using, sprinkle 1/2 cup chopped pecans evenly over the top.
• Bake for an additional 18–20 minutes, until the top is set and edges are lightly golden.
• Let the brownies cool completely in the pan until the caramel is set. If you need to speed this up, chill the pan in the refrigerator. Use the parchment overhang to lift the brownies from the pan and cut into squares.