Preheat the oven to 350°F. Spray a 9x9 baking pan and line with parchment paper. Make sure the paper goes up over the sides, this will help with easy removal.
Whisk the flour, cocoa powder, espresso powder, and salt in a large bowl. In a separate bowl, whisk the eggs, sugar, vanilla, and canola oil.
Add the dry ingredients to the egg mixture and stir well to combine.
Mix in the melted butter and beer, stirring until just combined.
Stir in the chocolate chips. Reserve a few for the top. Try to not overmix brownie batter.
Pour the batter into the prepared pan and cover with remaining chocolate chips.
Bake 30–32 minutes until the brownies are slightly firm to the touch.
Cool in pan for 5 minutes then remove and set on wire rack to cool completely. (although they are fantastic when warm!)