Preheat your oven to 350 degrees.
Line baking pan with parchment paper and spray it with non stick cooking spray.
Note: If you don't have parchment paper, you can just grease your baking pan.
In your mixing bowl, add your German chocolate cake mix, three ounces of evaporated milk, and softened butter.
In your mixing bowl, add your German chocolate cake mix, three ounces of evaporated milk, and softened butter.
Using your low setting, mix until well combined.
Add half of your pecans to the mixture and stir by hand until evenly incorporated.
Pour half of your brownie mixture into your pan. Using a piece of parchment paper, press your brownie batter down to slightly compress it.
Bake in preheated oven for ten minutes.
While brownies are in the oven, put the remaining evaporated milk and your unwrapped caramel pieces in your saucepan.
Bring to medium heat and stir constantly until caramels are melted. Remove from heat and set aside.
As soon as your brownies have baked for ten minutes, remove them and pour most of caramel sauce on top. Reserving some to top off your brownies.
Evenly spread half of your chocolate chips on your caramel.
Pour remaining brownie batter evenly on top.
Sprinkle the rest of your chocolate chips and pecans on top.
Bake in oven for an additional 25-28 minutes. Your brownies are done when an inserted skewer comes out clean.
Carefully remove brownies and place on a cooling rack. Drizzle the last of your caramel sauce on top.
Serve warm or cool and enjoy!