Instructions

• Preheat oven to 350°F. Spray a 9 x 13 x 2-inch baking pan with nonstick spray and line it with parchment paper, leaving about a 1-inch overhang on two opposite sides for easy removal.
• In a small saucepan, combine the 14 ounces unwrapped caramel candies and 1/3 cup of the evaporated milk. Heat over low, stirring constantly, until the caramels are fully melted and smooth, about 4–6 minutes. Remove from heat and set aside to cool slightly while you make the batter.
• In a large bowl, add the 15.25-ounce box German chocolate cake mix, the remaining 1/3 cup evaporated milk, the 3/4 cup melted salted butter, and the 2 tablespoons all-purpose flour. Stir until thoroughly combined into a cohesive batter.
• Divide the batter in half. Press half of the batter evenly into the bottom of the prepared pan using your fingers or an offset spatula. The layer may look thin; that’s expected.
• Bake the bottom batter layer for 6–8 minutes, just until it is set and slightly puffed. Remove the pan from the oven.
• Immediately sprinkle the 12 ounces semi-sweet chocolate chips evenly over the hot baked layer.
• Pour the slightly cooled caramel over the chocolate chips and spread gently to cover evenly. If using 1/2 cup chopped pecans, sprinkle them evenly over the caramel now.
• Crumble the remaining half of the batter into small pieces and distribute the crumbs evenly over the caramel layer. It’s fine if some caramel shows through.
• Return the pan to the oven and bake for an additional 18–20 minutes, until the top is set and no large wet batter spots remain.
• Remove the brownies from the oven and cool in the pan until the caramel is fully set. For faster setting, chill the pan in the refrigerator once cooled to warm touch. Use the parchment overhang to lift the brownies from the pan, then slice and serve.