Pre-heat the oven to 375 and liberally grease an 11 x 7 brownie pan with shortening. Whisk the flour, cocoa powder and salt together in a bowl. Set it aside. Combine the bakers chocolate, butterscotch chips, butter and heavy cream together in a heat proof bowl. Fill a small pot about halfway with water and bring it to a low simmer over medium heat. Set the heat proof bowl of goodies over the simmering water and let it all melt together, stirring with a heat proof rubber spatula. Once it is smooth and shiny, take the mixture off of the heat and set it aside.

Set up a stand mixer fitted with the paddle attachment. Combine the eggs and two sugars in its bowl and beat them together until creamy and fluffy. Pour in the melted chocolate and butterscotch mixture next and let get completely mixed in. Then add the Guinness. Lastly, turn the speed to low and slowly pour in the dry ingredients just until you have a smooth batter form.

Pour the batter into the prepared baking pan and smooth it out with a spatula. Sprinkle the chocolate chips evenly across the top, letting them sink in. Bake the brownies for about 45 minutes, then let them cool completely. Cut into the desired size squares and serve!