In a bowl, combine cake mix, butter, and evaporated milk. Stir by hand until dough holds together.
Press half the dough into a greased 8x8 inch pan. Bake at 350 degrees F for 12 minutes. Remove from oven and let sit a minute or two.
Spread the warmed caramel fruit dip over the baked brownie layer and then sprinkle on the chocolate chips.
Put remaining brownie batter on top. Sometimes this is easiest to do by pressing the batter onto a piece of parchment paper in the approximate size of your baking dish. Then gently place the formed batter layer onto caramel/chocolate chip layer in pan.
Bake an additional 20 minutes. Do not overbake. The top dough may appear that it is not thoroughly cooked, but once it cools, it will be soft and chewy.
Notes: You can also make a thinner brownie by baking in a 9x13 inch pan. Follow the same directions, but cook for 6-8 minutes in the initial bake then an additional 15-18 minutes in the second bake.
Optional: You may also choose to add up to 1 cup of chopped nuts to the batter before baking.