Preheat oven to 350F degrees. Spray 9x13-inch baking dish with nonstick cooking spray.
In a medium bowl, combine 1 box Devil's Food chocolate cake mix, 1 cup evaporated milk and 1/2 cup (1 stick) butter, melted. Mix until combined (batter will be thick).
Spread HALF of the batter into the baking pan (we'll use that other half later).
Put baking dish in the oven and bake for 15 minutes. While it is baking, start making your caramel filling.
In a medium sauce pan, over medium heat, combine 11 ounce bag caramels, unwrapped with 1/3 cup evaporated milk. Stir frequently until caramel is melted and smooth.
When brownie bottom is finished baking (it will only be partially baked), take out of oven and sprinkle with 2 cups semi-sweet chocolate chips.
Then drizzle with prepared caramel sauce.
Take the rest of the cake batter and drop by the teaspoonfuls onto caramel layer.
Bake for an additional 25-30 minutes (until the center is set). You can stick a toothpick in the center and if it only comes out with caramel and not gooey chocolate cake then it is done.
Video
Notes
Use any chocolate cake mix you enjoy. I like Devil's Food flavor but any chocolate flavor will work.
If you don't eat them all right away, make sure to store the leftovers in the refrigerator. They'll keep for about 3 days,
These brownies can be stored in the freezer, in an airtight container for up to 3 months.