Preheat oven to 350 degrees. Spray an 8x8 square baking pan with non-stick cooking spray. Line the bottom of the pan with parchment paper and drape the parchment over two opposite sides of the pan. This will provide a handle to pull out the brownies. Then spray the parchment with non-stick cooking spray.
In a microwave-safe bowl, add in the butter and milk chocolate chips. Microwave for 1 minute. Stir with a spatula. Microwave 30 seconds and stir again. The chocolate should be melted and completely smooth. Let cool for 10 minutes.
Add in the granulated and brown sugar, eggs, and vanilla. Using a hand mixer, beat for 2 minutes until the mixture turns pale and becomes thick and fluffy.
Add in the cocoa powder and all-purpose flour. Mix on low until almost incorporated. Turn up to medium and beat for about 30 seconds.
Pour and spread ½ of the batter evenly in the bottom of the baking pan.
Pour the cup of coffee caramel in the center of the brownies. If you don't want to use coffee caramel, use the Kraft caramels. Spread the caramel out and keep it about ½ an inch away from the edges.
Pour the remaining brownie batter on the caramel. Try to cover most of the caramel with the batter while pouring it. Then carefully spread the batter over the caramel to cover the caramel completely.
Unwrap the chocolate cadbury eggs and the caramel cadbury eggs. Press in 3 rows of 3 into the brownies alternating the chocolate and caramel eggs.
Bake for 40 - 43 minutes and remove from the oven. Place in the fridge and let cool completely. Mine chilled overnight to set the caramel and cadbury eggs.