In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine flour and salt; gradually beat into creamed mixture just until moistened. Stir in chocolate chips.
Pour into two greased 9-in. square baking pans. Sprinkle with cashews. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on wire racks.
In a small saucepan, combine caramels and milk. Cook and stir over medium-low heat until caramels are melted. Drizzle over brownies. Yield: about 2-1/2 dozen.