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1
Preheat the oven to 375 F. Line a 9 x 13-inch baking pan with nonstick foil or regular foil that you've lightly greased. (I was a little freaked out by this, but after texting my baker friend Lindsay, she assured me that this would help the brownies come out of the pan easily, so that I could make perfect squares. Genius!)
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2
Pour both bottles of beer into a medium saucepan and simmer on medium heat until it's reduced down to 1 1/4 cups. If you keep a glass measuring cup nearby, you can check the progress when you think you're close. It should take about 45 minutes. When it's been reduced, pop it into the fridge to cool down while you prepare the rest of the batter.
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3
In a medium bowl, whisk together flour, cocoa powder and salt until evenly combined. Set aside.
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4
Melt the butter, bittersweet chocolate and dark chocolate chips in a double-boiler over very low heat, stirring constantly until melted. You can also melt it in the microwave in a glass bowl but if you do, make sure to heat it for only 30 seconds at a time and stir before each additional 30 second increment. Remove from the heat.
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5
In a large mixing bowl, beat the eggs and sugar on high speed until light and fluffy, about 3 minutes. Add the melted chocolate mixture and beat until combined. Beat the reserved flour mixture into the melted chocolate mixture. Whisk in the reduced beer mixture and the vanilla (it might seem a bit thin). Pour the batter into the prepared baking pan and drop the semi-sweet chocolate chips evenly on top of batter.
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6
Bake 20 to 25 minutes on the center rack in the oven, until a toothpick inserted in the center is clean. Remove dish from oven and set it on a rack. Let brownies cool, uncovered until they reach room temperature.
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7
Recipe adapted from Blondie's Cakes & Things.
