Preheat the oven to 350°F. Line a 9x9 baking dish with parchment paper and set it aside.
Place unwrapped caramels and the evaporated milk in a small saucepan. Heat over medium, stirring constantly so the caramels do not burn, until the caramels are completely melted, and the mixture is evenly smooth (5-7 minutes).
In a medium mixing bowl, stir together brownie batter ingredients.
Spread two-thirds of the brownie batter into the lined baking dish.
Spread the caramel mixture over the brownie batter. Dollop it across the top so that you are not spreading the caramel down into the brownie batter.
Dollop the remaining brownie batter over the top of the caramel.
Bake for 40-45 minutes or until a toothpick comes out clean. Immediately sprinkle the chocolate chips over the top of the hot brownies.