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Preheat the oven to 350 degrees. Line a 9x9” baking sheet with parchment paper.
Melt butter in a large microwave-safe mixing bowl. Whisk together with the German chocolate cake mix and ⅓ cup evaporated milk.
Split the brownie dough in half. Press half of the brownie dough into a thin even layer at the bottom of the pan. Bake for 8 to 10 minutes.
While the brownie dough is baking, shape the other half of the brownie dough in a 9x9” square on another piece of parchment paper. Set aside.
Using a double boiler (or a saucepan with a heatproof glass mixing bowl), melt whole caramels with evaporated milk. Stir occasionally, then whisk when the caramels are melted until the mixture is smooth.
Pour the caramel on top of the half-baked brownie layer. Top with semi-sweet chocolate chips.
Flip the parchment paper with the unbaked layer of brownie mix and place as the top layer, peeling back the parchment slowly.
Bake the brownies in the oven for 20 to 25 minutes, until the top layer of the brownie is baked and set.
Let the brownies cool to room temperature, then place in the fridge for several hours.
When it’s time to serve, let the brownies sit on the counter for 15 minutes for easy slicing. Top with powdered sugar, then serve!