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Preheat oven to 350.
Add the graham crackers and brown sugar to a food processor, process until just crumbs remain. While the mixer is running add ½ cup melted butter, process until well combined.
Press into the bottom of a 9X13 pan in an even layer.
Add the remaining ½ cup melted butter, sugar, cocoa power, salt, beer and vanilla to bowl. Stir to combine.
Add the eggs, stir until well combined.
Sprinkle with flour and smoked paprika, stir until just combined.
Pour over the crust. Bake for 20 minutes, remove from oven and allow to cool for 20 minutes.
Reduce oven heat to 325.
In a large bowl stir together the 2 tablespoons beer, brown sugar, corn syrup, eggs, butter, cream and pecans.
Pour over brownie layer, sprinkle with sea salt.
Bake at 325 for 35 minutes or until the center is a little wobbly, but not sloshy.
Allow to cool to room temp. Cover and chill until set, at least two hours and up to two days.