In a small pot combine the peeled caramels and evaporated milk. Heat over medium heat and stir until all caramels are melted.

Preheat oven to 350 degrees. Spray and line a 9x9 baking tin with parchment.

In a pot over medium heat, combine the butter, sugar, cocoa powder and salt and mix for 2 minutes, remove from heat. Add the vanilla and eggs and combine. Stir in the flour and chocolate chips and set aside.

Pour half of the batter into the prepared pan and 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.