Dark Chocolate Caramel Brownies with Cashews and Pomegranate

Preheat oven to 350 F. Combine cake mix, butter, and 2/3 cup of the evaporated milk (Batter will be thick). Spread half of the batter into ungreased 13 x 9-inch baking pan. Bake for 15 minutes. Meanwhile, heat caramels and remaining 1/3 cup evaporated milk in a small saucepan over low heat, stirring constantly, until caramels have melted. Sprinkle chocolate chips and nuts, if desired, over the brownie; drizzle with caramel sauce. Drop remaining batter by heaping teaspoons over caramel mixture. Bake for 25 to 30 minutes more or until center is set. Drizzle the pomegranate on top. Cool in pan on wire rack.