In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat.

Add the salt, vanilla and eggs and continuously whisk until the eggs are combined.

Add the flour and continue to mix. Set batter aside.

In another small saucepan, add the evaporated milk and caramels and set over medium heat. Stir the mixture frequently and let the caramels melt. Continue to stir until the mixture is 100% melted. Reduce the heat to low.

Preheat the oven to 350 degrees

Line a 9x9 baking dish with tin foil and spray the foil with non-stick baking spray.

Pour half of the brownie batter into the baking dish and transfer to the oven to bake for 10 minutes.

After ten minutes, add the caramel sauce on top of the cooked brownie portion and then add the remaining brownie batter on top of the caramel. Using a knife, swirl the top 2 layers together.

Place the baking dish back into the oven and bake for 20 minutes.

Remove the baking dish from the oven, and let it cool to room temperature before transferring it into the refrigerator for at least 1 hour before serving.