Step 1

Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper, set aside.

Step 2

Unwrap caramels and place in a saucepan with the evaporated milk. Heat over medium, stirring frequently, until caramels are fully melted and incorporated with the milk. (5-10 minutes)

Step 3

Meanwhile, place butter in a large microwave safe mixing bowl, melt completely.

Step 4

Add sugar, cocoa, vanilla and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix.

Step 5

Spread half of the brownie batter into prepared baking dish.

Step 6

Spoon melted caramel over the brownie batter and use a silicone spatula to spread as best you can without mixing caramel into the brownie base.

Step 7

Spoon the remaining brownie batter over the caramel layer.

Step 8

Bake for 25 minutes or until a toothpick comes out clean. Allow to cool completely before cutting.

Step 9

Brownies will keep at room temperature for 3-4 days or in an airtight container in the refrigerator for up to one week. Freeze for up to 3 months.