Make the brownies: Place the bittersweet chocolate and butter in a heatproof bowl over a pot of simmering water.
Stir until fully melted, then remove from the heat.
Gradually whisk in the sugar and add the eggs one at a time, mixing after each addition.
Add the cocoa powder and the pinch of salt.
Gently fold the flour into the mixture with a rubber spatula and add the mini chocolate chips.
Pour the mixture into a square 9×9-inch cake pan that has been butter and lined with parchment paper, ensuring that excess parchment paper is hanging off of both sides.
Smooth the surface of the batter and bake at 350F for 60-80 minutes or until fully cooked.
Place the pan on a wire rack and allow the brownies to cool completely while still in the pan.
Make the dulce de leche caramel: Place the entire can (unopened) of condensed milk in a deep pot and cover completely with water.
Bring to a boil over high heat and boil for 3 hours.
Be sure to top with water every so often, as it will evaporate.
Remove the can from the water and cool until you can handle it without burning.
Open the can to reveal homemade dulce de leche!
To assemble the parfaits, layer some brownie pieces in the bottom of tall glasses and dollop some vanilla ice cream on top.
Spread some caramel on top of the ice cream and repeat until you fill the glasses.
Place a dollop of whipped cream on top and decorate with some butterscotch chips.