Preheat the oven to 350 degrees F and grease a 9x13” baking pan.
In a large bowl, add the caramels and 1/3 cup evaporated milk.
Heat in the microwave, stirring at 30-second intervals until smooth. Set aside.
In another large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
Add the butter and 1/3 cup + 2 tablespoons evaporated milk and stir until the batter is thick and no flour remains.
Press half of the dough into the pan.
Bake for 8 minutes, remove from the oven and sprinkle evenly with chocolate chips.
Pour the caramel evenly over the entire brownie. Go slow to be sure that everything is covered in caramel.
Pick up small amounts of dough, about palm-sized, and press flat between your hands.
Gently lay over the caramel and repeat until all of the caramel is covered.
Bake for 15 more minutes and allow to cool before slicing.