Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper for easy removal.

Melt the butter in a saucepan over low heat. Once melted, remove it from the heat and add the sugar, stirring until combined.

Add the eggs to the mixture, one at a time, mixing well after each addition. Then stir in the vanilla extract.

In a separate bowl, combine the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in the chocolate chips, ensuring even distribution throughout the batter.

Pour half of the brownie batter into the prepared baking pan, smoothing it out evenly.

Drizzle half of the caramel sauce over the batter. Use a knife to gently swirl it into the batter.

Top with the remaining brownie batter, and finally drizzle the rest of the caramel sauce on top. Again, swirl gently for a marbled effect.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.

Let the brownies cool in the pan on a wire rack for at least 30 minutes before cutting them into squares.