Oooey Gooey Caramel Brownies

I have been trying to figure out how to recreate the most delicious brownie Mike and I found at a little shop in downtown Huntsville and have been unsuccessful... until now! The secret to creating a runny caramel that remains thick but does not solidify is evaporated milk. Of course, I made extra caramel for the tops of the brownies and another time will probably use about double the caramel & evaporated milk in the middle of the brownie. Enjoy!

Ingredients
3 cups flour
2 cup sugar
8 tbsp cocoa
2 tsp baking soda
1 cup evaporated milk, divided into 2/3 and 1/3 cup
1 stick butter (1/2 cup), melted
35 (10 oz pkg) caramels, unwrapped
2 cups semi-sweet chocolate chips

Directions
Preheat oven to 350 F (*325° F if using a dark pan). Prepare a 13 x 9-inch baking pan by lining it with parchment paper.

Combine dry ingredients in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick and I mean really thick more like cookie dough). Spread or rather push down half of batter into the pan; bake for 15 minutes.

Heat caramels and remaining 1/3 cup evaporated milk in small saucepan over low heat, stirring constantly, until caramels melt. Sprinkle chocolate chips over brownie; drizzle with caramel mixture.

Drop remaining batter by heaping teaspoon over caramel mixture.

Bake for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into 24 squares.