Beer brings a lightness to these brownies that makes them unlike any others you've had. The deep, rich flavors of stout or porter are perfect with chocolate, but if beer isn't your thing, cold coffee is a delicious substitute.
Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan.
Sift together the flour and cocoa powder in a medium bowl. Add the salt and stir together.
Meanwhile, add 2 inches of water to a medium saucepan and bring to a gentle simmer over medium heat. Place the chopped chocolate in a medium heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Stir occasionally until the chocolate is melted and smooth. Remove the bowl from the saucepan and set aside.
Melt the 1 stick butter in a small saucepan or skillet over medium heat and continue to cook until it just turns golden brown, 4 to 5 minutes. Immediately pour the brown butter into the bowl of chocolate, scraping in the brown bits (to avoid overcooking the butter). Add the beer and stir together.
Combine the eggs with both sugars in a large bowl. Beat together with an electric mixer on high speed until thick and shiny, about 2 minutes. Continue beating on low speed while adding the flour mixture and wet ingredients in alternating batches. Beat in the vanilla. Do not over mix. Fold in the chocolate chips.
Pour the batter into the prepared baking pan. Bake until matte all over and a toothpick inserted in the center looks fudgy, but not wet, 40 to 45 minutes.
Let the brownies cool in the pan before cutting and serving.