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A stack of Spicy Stout Brownies next to a bottle of Modelo Negra
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5 from 1 vote

Spicy Stout Brownies

Delicious and rich Spicy Stout Brownies with a really good kick of heat from the cayenne pepper and a light hint of citrus from the chili lime seasoning.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Servings: 36 bites
Author: Trang


  • 3/4 cup + 2 tablespoons whole wheat flour
  • 1 teaspoon chili lime seasoning
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 1/2 cup mini semi-sweet chocolate chip 3 1/4 oz
  • 1 oz unsalted butter
  • 1 oz of chocolate 66% cocoa or semi-sweet
  • 3 tablespoons cocoa powder
  • 5 tablespoons vegetable oil
  • 5 tablespoons Modelo Negra®
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 cup + 3 tablespoons granulated sugar

Chocolate ganache:

  • 3 oz chocolate semi sweet variety
  • 1/4 cup heavy cream
  • 2 tablespoons Modelo Negra®
  • Chili lime seasoning for garnish


  • Preheat oven to 350°F.
  • Butter an 8”x8” square baking pan and line with two strips of parchment paper in a cross pattern, leaving excess hanging out on all four sides.
  • In a small mixing bowl, add mini chocolate chip, flour, chili lime seasoning, cayenne pepper, salt and mix with a spatula and set aside.
  • In a large heat proof bowl, add 1 oz of chocolate and unsalted butter. Heat the bowl over a pot of simmering water over medium heat until the butter and chocolate melt half way. Take the bowl off the pot and whisk until butter and chocolate are completely melted.
  • Add cocoa powder to the hot mixture and whisk until dissolves.
  • Add oil and whisk until combined.
  • Allow the mixture to cool to room temperature before adding the beer, whisk until smooth.
  • Add egg, egg yolk and vanilla, and whisk until smooth.
  • Add sugar and whisk until completely incorporated.
  • Now add the flour mixture set aside earlier, fold using a spatula until just combined. The batter does not need to be smooth.
  • Pour mixture into the prepared baking pan. Bake for 40 minutes.
  • Remove from oven and allow the entire pan to cool on a wire rack.
  • While the brownie is baking in the oven, prepare the ganache. Heat the heavy cream in a small sauce pan (or microwave in a small bowl) and pour the hot cream over the chocolate in a small heat proof bowl. Allow the chocolate to melt for a couple minutes. Stir until smooth and shiny. Add beer and stir until smooth.
  • When brownie is completely cool, lift it out of the baking pan and cut into 36 bite size pieces, garnish with chocolate ganache and a sprinkle of chili lime seasoning.