From Meaghan: When I was a little girl, I landed on a recipe that was cinchy. I think my grandmother taught it to me. I can't remember. It's for cooks who don't want to work too hard but still want deliciousness in every bite. I remember needing to unwrap dozens of caramels, you know, the little square ones, to make this. Half of those went into my mouth. Now, there are caramel "bits" in bags ready to go. One less hassle.
Preheat oven to 350 degrees (F). Spray a 9 x 13-inch baking dish with non-stick cooking spray and line with parchment paper. Set aside.
In a large mixing bowl, whisk together cake mix, eggs, 1/3 cup evaporated milk, and 3/4 cup melted butter until smooth. Spread half of the batter into the prepared 9 x 13-inch pan.
Bake for 8 minutes.
Meanwhile, in a saucepan over medium-low heat, melt the contents of a package of caramel bits in 1/3 cup evaporated milk. Stir until smooth, about 5 - 6 minutes.
When you take the brownies out of the oven, drizzle the melted caramel over the top. Pouring straight from the saucepan is the best way to do this. If needed, spread with a spatula. It will be slightly messy because the bottom layer isn't completely cooked. That's okay. Sprinkle chocolate chips on the caramel.
Top with remaining batter. Again, because it's all warm, this might be messy as you spread it with a spatula. Don't worry. It turns out great.
Bake for 20 - 25 minutes more until the top layer is set. Remove from oven and cool completely, at least 20 minutes. Brownies are easier to cut when cooled.
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