Ready the oven to 350 degrees F and grease a 9 x 9-inch baking pan. Then, flour and set aside.

Combine the cake mix and 1/3 cup of the evaporated milk. Then, add the melted butter. Fold in the pecans. Mix everything until you have a thick mixture.

Into the bottom of the greased and floured baking pan, press half of the batter. Bake for 8 to 10 minutes until just slightly set. Set aside.

Meanwhile, melt the caramels with the rest of the evaporated milk in a double boiler until the caramels are completely melted and the mixture is smooth, stirring often.

On the first brownie layer, pour the caramel mixture, evenly spreading it out. Then, distribute the chocolate chips on top.

Press the other half of the dough on wax paper or parchment, shaping it into a square that is a little smaller than the baking pan.

On top of the chocolate chip layer, carefully lay the dough. Return to the oven to bake for 20 to 25 minutes.

Before covering, allow the brownie to come to room temperature. Then, let it sit in the fridge for a few hours until the caramel layer is set.

Once cooled and set, dust the brownies with powdered sugar (optional). Cut into bars and serve.