Description
These Air Fryer Brownies are a quick and easy way to enjoy rich, fudgy brownies with a delicious chocolate crust. Made with simple ingredients and cooked in an air fryer, they offer a perfect dessert or snack option for any chocolate lover.
Ingredients
Units
Scale
Dry Ingredients
- 1/3 cup whole wheat flour (42 grams) or all-purpose flour or for gluten-free, use 1/3 cup Bob's Red Mill 1-to-1 Gluten-free Baking Mix (46 grams)
- 1/4 cup Dutch-process cocoa powder (29 grams), sifted if lumpy
- 1/16 teaspoon salt
Wet Ingredients
- 1/4 cup + 2 teaspoons coconut oil or unsalted butter, melted and cooled slightly (65 grams)
- 1/2 cup granulated sugar or coconut sugar (100 grams)
- 1 teaspoon vanilla extract
- 1 large egg (50 grams, out of shell)
Add-ins
- 1/4 cup chocolate chips (43 grams)
- Mini chocolate chips to sprinkle on top
Instructions
- Prepare Pan: Line a 6-inch circular cake pan with parchment paper to prevent the brownies from sticking.
- Mix Dry Ingredients: In a medium mixing bowl, combine the flour, cocoa powder, and salt. Set this mixture aside for later.
- Mix Wet Ingredients: In a large mixing bowl, stir together the melted coconut oil or butter, sugar, and vanilla extract until well combined. Then add the egg and stir just until combined to avoid overmixing.
- Combine Mixtures: Add the dry ingredients to the wet ingredients and gently stir until almost no streaks of flour remain. Avoid overmixing to ensure a fudgy texture. Fold in 1/4 cup of chocolate chips.
- Preheat Air Fryer: Preheat your air fryer to 340 °F (170 °C) to get it ready for baking.
- Cook Brownies: Pour the batter into the prepared pan and sprinkle mini chocolate chips on top for extra texture and sweetness. Place the pan in the air fryer and bake for 14 minutes or until a thin crust forms and the brownies appear set in the middle. A toothpick inserted in the center should come out wet, but with moist crumbs on the sides.
- Cool and Store: Let the brownies cool completely in the pan. They will continue to bake as they cool and will firm up accordingly. Store covered at room temperature for up to 4 days or refrigerate for up to a week for a fudgier texture.
Notes
- For a dairy-free option, use coconut oil and dairy-free chocolate chips.
- Do not overmix the batter to keep the brownies fudgy and moist.
- If using a gluten-free baking mix, ensure it is a 1-to-1 substitution to maintain texture.
- Cooling the brownies completely before cutting helps them firm up properly.
- Refrigerating brownies intensifies their fudginess and improves texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 200 kcal
- Sugar: 20 g
- Sodium: 55 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
