Preheat the oven to 350 degrees F and line a baking 13×9 baking sheet with foil and spray with baking spray of grease with butter.

Whisk together the flour, cocoa powder, baking powder, and salt in a large bowl and set aside.

In another large bowl, combine the sugar and butter. Mix on low with a hand mixer until combined. Add the eggs, one at a time, scraping the sides as needed. Stir in the vanilla. Carefully add the flour mixture, mixing until just combined.

Pour batter into prepared baking pan.

In a large microwave safe bowl, melt the caramels by adding the 2 tbs milk and microwaving for 1 to 2 minutes, stirring every 30 seconds. Stir in 1/2 cup of hazelnuts and the hazelnut liqueur. Spread over the brownie batter.

Bake for 45 minutes, being careful not to over bake. Remove from oven and immediately pour the chocolate chips over top. Let stand about 2 minutes then spread in an even layer with an offset spatula. Sprinkle with remaining hazelnuts.

Cool on a wire rack. Using the edges of the foil, remove brownies from pan, slice and serve.