Line a 10 x 8 baking tray with baking parchment. Preheat oven to 350°F.
In a medium saucepan, bring the Guinness to boiling. Stir frequently until reduced by half. Remove and let it cool.
Place a medium heat-safe mixing bowl over a saucepan of simmering water. Add chocolate and 1 cup of butter to the bowl. Stir until melted and smooth.
Whisk together eggs, sugar and vanilla in a large mixing bowl. Slowly whisk in the chocolate/butter mixture until thoroughly combined. Then stir in 1/3 cup of the reduced Guinness stout. Gently fold in flour and sea salt.
Pour into baking dish, and bake for 45 minutes until the surfaces begin to crack and cake tester comes out almost clean. Cooking time may vary depending on thickness.
Remove from oven and place on a wire rack. Brush the top of the brownies with the remaining Guinness stout.
Let it cool completely.
For the cream, Add: 1 c. room temperature butter, 1 c. icing sugar and some ManiLife peanut butter (thought we’d forgotten!?) into a blender. Mix together on low speed while adding icing sugar until desired consistency is reached (think: THICK). Spread on top of the brownies and serve with a pint of Guinness!