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1. In a bowl, whisk together the flour, cocoa powder and salt. Set it aside.
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2. In a heatproof bowl, combine the butter, bakers' chocolate, butterscotch chips and heavy cream. Set it over a small pot of simmering water on the stove to create a double boiler. Melt it all together while you stir with a rubber spatula until you have a shiny, smooth ganache. Remove from heat.
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3. Preheat the oven to 375 F and liberally spray an 11 x 7 brownie pan with cooking spray.
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4. In the bowl of a stand mixer fitted with the paddle attachment, cream the eggs and two sugars together until fluffy and light.
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5. Add in the ganache mixture and thoroughly mix it in.
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6. Slowly pour in the flour mixture until fully incorporated.
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7. Pour in the Guinness and thoroughly mix it in. The batter will seem thin but it's OK, I promise!
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8. Scrape the batter into the prepared pan and smooth it out with a rubber spatula. Sprinkle the chocolate chips evenly over the top. Some will sink in and that's wonderful.
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9. Bake the brownies for 45 minutes, until a toothpick inserted in the center comes out clean. Remove pan from oven and set it on a rack.
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10. Let them cool and then cut into the desired size squares! I cut out 12 and they were super thick and rich.
