Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, allowing some overhang for easy removal.

Unwrap the caramels and place them in a small saucepan. Add the evaporated milk and heat over medium, stirring constantly until the caramels are completely melted and smoothly blended, about 5 to 10 minutes. Set aside.

In a large microwave-safe mixing bowl, melt the butter until just liquid. Add the granulated sugar, unsweetened cocoa powder, vanilla extract, and eggs. Whisk together until the mixture is fully combined and glossy.

Add the flour, baking powder, and salt. Mix gently, just until incorporated. Be careful not to over stir—the secret to fudgy brownies is a tender touch!

Fold in the milk chocolate chips.

Spread half the brownie batter evenly into the prepared baking dish.

Carefully drizzle the melted caramel over the brownie layer. Use a silicone spatula to spread it as evenly as you can without mixing it into the brownie batter.

Dollop the remaining brownie batter on top of the caramel layer and gently spread to cover the caramel.

Bake in your preheated oven for 25 minutes. Insert a toothpick—if it comes out almost clean with just a few moist crumbs (and gooey caramel!), they’re ready.

Cool completely in the pan before slicing. This helps the caramel set and makes perfectly cut squares.

Serve warm or at room temperature, plain or with a scoop of vanilla ice cream. Drizzling additional caramel or chocolate sauce can enhance the experience.