In a small pot, combine caramels and evaporated milk. Heat over medium, stirring constantly until the caramels are fully melted and smooth. Set aside
Preheat oven to 350°F (175°C). Spray and line a 9x9-inch baking pan with parchment paper
In a saucepan over medium heat, combine butter, sugar, cocoa powder, and salt. Stir for about 2 minutes, then remove from heat. Stir in vanilla and eggs until fully incorporated. Add flour and chocolate chips, mixing until a thick, glossy batter forms
Spread half of the batter evenly into the prepared pan. Bake for 10 minutes
Carefully pour the caramel sauce over the partially baked brownie layer. Gently spread the remaining brownie batter over the top. Use a knife to swirl the caramel and batter together slightly
Return to the oven and bake for an additional 10 minutes, or until the top is just set
Allow brownies to cool at room temperature before slicing, for best results, chill for 1 hour before serving
Ingredients
10 tbsp Urban Meadow unsalted butter, room temperature
