Mix in a bowl the flour, cocoa and a pinch of salt.

Butter, melt on medium heat.

Remove from the heat and sprinkle finely chopped chocolate. Stir with a spatula until fully dissolved and add beer.

In the bowl of a mixer pour the eggs

and stir in the sugar. The sugar should be: 200 g white and 200 g brown. I took the sugar "small" and "universal" from "Mistral".

Beat well at high speed, the mass is fluffy and increase in volume. Add a couple tablespoons of vanilla extract.

Pour into bowl of chocolate, carefully, thin stream.

Then the dry ingredients. Here without fanaticism, connected all and enough to knead.

Pour the batter (it will be not too thick) into the lined parchment form. Take somewhere 20x20.

Bake at 180 degrees for 30 to 45 minutes until the top appears crisp crust. Here you need to be more attentive. If you love a dense brownie, bake until dry skewers. If you like a more wet, remove when a skewer will come out with a small raw pieces. It is best to let cool and wrap in cling film for the night. This morning will be the most correct brownie. During heat treatment alcohol evaporates, leaving the dish with only the characteristic (for this drink) the aroma and taste. Bon appetit!