Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.

In a large bowl, melt the unsalted butter. Stir in granulated sugar, then whisk in eggs and vanilla until smooth.

In a separate bowl, combine flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture until well incorporated.

Pour the brownie batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let it cool completely.

In a small saucepan, combine the soft caramels and heavy cream. Cook over low heat, stirring until smooth and melted.

Pour the caramel over the cooled brownie base and spread it evenly. Allow it to set for about 15-20 minutes.

In a separate saucepan, heat heavy cream until hot but not boiling. Remove from heat and add the chocolate chips; let it sit for a minute. Stir until smooth.

Pour the ganache over the caramel layer, ensuring it covers uniformly. Chill in the refrigerator for at least 30 minutes to set.

Once everything is set, cut the brownies into squares, serve on a platter, and enjoy your Millionaire Brownies!