Completely smear or line a 9×13-inch baking pan with parchment paper for effortless removal of baked items from the pan.

In a large bowl, combine the German chocolate cake mix, melted butter, and ⅓ cup evaporated milk. Stir until it forms a thick brownie batter.

Press half of the batter evenly into the prepared pan.

Bake the base layer for 8 minutes. This step ensures your caramel layer doesn’t sink into the batter.

While the base is baking, melt the unwrapped Kraft caramels with the remaining ⅓ cup of evaporated milk in a saucepan over low heat. Stir constantly until smooth and creamy.

Pour the creamy caramel sauce over the baked brownie base. Spread it evenly, making sure every corner gets some caramel love.

Sprinkle the semi-sweet chocolate chips and chopped pecans (if using) over the caramel layer.

Crumble the remaining brownie batter over the top—it doesn’t have to be perfect!

Return the pan to the oven and bake for another 20–25 minutes or until the top is set and slightly crispy.

Let the brownies cool completely before cutting. This helps the caramel layer set and makes slicing easier.