Go Back

Mexican Hot Chocolate Beer Brownies with Churro Crust

5 from 1 vote
Servings 9 bars


Crust Layer:

  • 8-10 (150g) shortbread cookies
  • 2 tablespoons brown sugar
  • 1 tablespoon white sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons melted butter

Brownie layer:

  • 6 weight ounce dark chocolate chips about 1 cup
  • 1/3 cup stout beer
  • 1/2 cup (114g) melted butter
  • 1 cup (200g) granulated sugar
  • ½ (100g) cup brown sugar
  • 3 large eggs
  • 3/4 cup (95g) all-purpose flour
  • 1 teaspoon salt
  • Pinch (scant 1/8 teaspoon) cayenne pepper
  • 1 teaspoon cinnamon
  • 1/3 cup (27g) unsweetened cocoa powder


  • Preheat the oven to 350°F. Add the cookies to a food processor, process until just crumbs remain. Add the brown sugar, white sugar, and cinnamon, pulse to combine. 
  • Add the butter, process until well combined. 
  • Press into the bottom of an 8x8 pan that has been sprayed with cooking spray or lined with parchment paper. 
  • Bake for 10 minutes while you prepare the filling.
  • Add the beer and chocolate chips to a microwave-safe bowl. Microwave on high for 30 seconds, stir and repeat until chocolate is melted and well combined with the beer. 
  • In a large mixing bowl add the melted butter and both kinds of sugar, beat until well combined.
  • Add the eggs, beat until well combined. Stir in the chocolate mixture.
  • Add the flour, salt, cayenne pepper, cinnamon, and cocoa powder, stir until just combined.  
  • Add to the crust layer, bake until set, about 35 minutes.
  • All to cool completely before cutting.