Preheat the oven to 350 degrees and prepare an (room temperature) 8x8 pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.
In a stand mixer fitted with a paddle attachment, combine melted butter, oil and sugar on medium speed. Whisk until fully combined, about 1- 2 minutes.
Add eggs and vanilla extract. Mix until full combined, about 1 minute.
Fold in dry ingredients until just combined.
Add chocolate chips. Mix until combined.
Place half of the batter in prepared pan. Smooth into an even layer with a knife or offset spatula.
Remove caramel from the freezer. Remove the parchment paper and place on top of the brownie layer.
Pour the remaining batter on top of the caramel layer. Spread it into an even layer.
Bake for 50-55 minutes.
Set brownies aside to cool.
Place brownies in the fridge for 3-4 hours before cutting them.