Preheat oven to 350 degrees F.  Line sheet tray with parchment paper.  Grease pan extenders and place above sheet tray.  Or, use any 9” x 13” baking pan.

2.  In a large saucepan, melt butter and chocolate over medium-low heat.  Once melted, add sugar and brown sugar.  Stir to combine.  Remove from heat.

3.  Transfer batter to the bowl of a stand mixer with a paddle attachment.  Add eggs one at a time, making sure each egg is fully incorporated before adding the next.

4.  Whisk together flour, cocoa powder, and salt.  Alternate adding dry mixture and Guinness to the batter.  Starting and ending with the dry mixture.  Fold in chocolate chips.

5.  Pour into prepared pan.  Bake for 25-30 minutes until toothpick inserted in the center of the brownie comes out clean.  Let cool on rack.

Butterscotch Fudge

In a medium sauce pan, melted butter and brown sugar.  Heat over medium heat until sugar mixture starts to boil.  Let simmer for a 1-2 minutes.  Then remove from heat.  Add salt.

2.  In the bowl of a stand mixer with a paddle attachment, mix confectioners sugar, cream and vanilla.  Once mixture is paste like, slowly add the slightly cooled butter-sugar mix.  Beat at low-medium speed until thoroughly combined.

3.  Immediately pour over cooled brownies and level with an offset spatula.  If desired, place pretzels on top of fudge.  Let fudge set before cutting.

4.  Serve same day.  Pretzels will get stale overtime.  If the brownies are going to sit out awhile, I suggest chocolate covered pretzels.