Preheat oven to 325°F. Line an 8x8x2-inch square baking pan with foil, extending foil 2 inches over edges of the pan. Lightly grease foil; set aside.
In a medium bowl, combine the brownie mix, oil, water and egg product according to brownie product directions. Spoon into the prepared pan. Spread evenly with the back of teaspoon coated with cooking spray. Bake for 32 minutes or until a wooden toothpick comes out clean when inserted 2 inches from the edge.
Cool (in pan) completely on a wire rack. Use foil to lift uncut brownies out of pan. Cut into 16 pieces.
Meanwhile place the caramel topping in a small microwave-safe bowl. Microwave on high for 12 to 15 seconds to melt slightly. Fold caramel into the whipped topping until well blended. Refrigerate until needed.
Using a paring knife, cut a small slit in one end of each brownie. Slide a craft stick about 1 inch into the slit to make a "lollipop". Spoon about 1 tablespoon of whipped topping mixture on the top and down the sides of each "lollipop", leaving 1 side un-iced. Sprinkle evenly with the chocolate chips. Place (un-iced sides down) on a large serving platter. Serve immediately or refrigerate up to 12 hours.
To make ahead: Make brownies and topping up to 48 hours in advance. Cover and refrigerate them separately.