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.