Preheat your oven to 350°F (175°C). In a saucepan, melt the butter over medium heat. Remove from heat and stir in granulated sugar, brown sugar, and vanilla until combined. Add the eggs one at a time, mixing well after each addition.

Mix Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, salt, and chocolate stout. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.

Bake

Pour the batter into a greased 9x13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool before cutting.

Salted Caramel Sauce

Make the Caramel

In a saucepan over medium heat, melt the sugar until it turns a deep amber color. Carefully whisk in butter until melted. Slowly add heavy cream while whisking until combined. Stir in sea salt and set aside to cool.

Bourbon Cream Sauce

Prepare the Bourbon Cream

In a mixing bowl, whisk together heavy cream, bourbon, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until ready to use.

Serving

Assemble the Dessert

Serve the brownies warm topped with salted caramel sauce, a drizzle of bourbon cream sauce, and a scoop of Bon-Bon vanilla ice cream.