Place a rack in the center of the oven and preheat oven to 350 degrees F. Butter and flour a 9 x 13-inch baking pan. Set aside.

In a medium bowl, sift together flour, cocoa powder, and salt.

Melt the chocolate in a heatproof bowl over a pot of boiling water. In a small pan over medium heat, melt the butter until it just turns golden brown, about 5 minutes. Pour the brown butter into the chocolate and stir until combined. Remove the bowl from the heat and stir in the stour (or coffee).

In a separate medium bowl, whisk together eggs and sugars until thick, about 2 minutes. Add the chocolate mixture and whisk to combine. Add the wet ingredients to the dry ingredients and stir until all of the ingredients are well combined. Fold in the chocolate chips.

Pour into the prepared pan and bake for 35 to 40 minutes or until the edges are firm and the center is set.

While the brownies are in the oven, combine the beer, triple sec and honey in a small saucepan. Boil until reduced to 3/4 cup, 8 minutes. Pour into a shallow dish; let cool.

Remove brownies from the oven and allow to cool completely in the pan before slicing. Makes 12 large brownies. To store, cover the pan in plastic wrap and keep on the counter for up to one week.

Prepare Sundae: Place brownie in a small bowl or on a plate, dust with powdered sugar, and top with a scoop of ice cream. Pour beer reduction on top and sprinkle with sea salt. Enjoy!