Preheat oven to 350 degrees. Line a 9×13 inch pan with parchment paper.  This makes cleaning up easier with the caramel.

In a large bowl combine the flour, salt, and baking powder. In another large bowl, beat together the sugar, cocoa, oil, eggs, and milk. Add the dry ingredients until blended. Fold in chocolate chips.

Spoon two-thirds of the batter into the greased 9×13 inch pan. Bake for 12 minutes.

Meanwhile, prepare the caramel filling. In a microwave-safe bowl, heat the caramels and sweetened condensed milk, stirring 30 seconds at a time until melted and smooth. Can also melt over medium-low heat in a saucepan.

Pour the melted caramel over the warm brownie layer. Sprinkle coarse sea salt on top. Drop remaining brownie batter over the top of the caramel and carefully swirl the top with a knife. Bake for an additional 35-40 minutes or until a toothpick inserted in center comes out clean. Do not overbake. Allow the brownies to completely cool before serving.

Garnish the brownies lightly with additional sea salt.