Description
Delicious and fudgy Air Fryer Brownies made with simple ingredients and cooked quickly in an air fryer. These brownies have a rich chocolate flavor with a slightly crispy crust and a moist, tender center, perfect for a quick dessert or snack.
Ingredients
Units
Scale
Dry Ingredients
- 1/3 cup whole wheat flour, all-purpose flour, or gluten-free baking mix
- 1/4 cup Dutch-process cocoa powder, sifted if lumpy
- 1/16 teaspoon salt
Wet Ingredients
- 1/4 cup + 2 teaspoons coconut oil or unsalted butter, melted and cooled slightly
- 1/2 cup granulated sugar or coconut sugar
- 1 teaspoon vanilla extract
- 1 large egg (50 grams)
Add-ins
- 1/4 cup chocolate chips
- Mini chocolate chips to sprinkle on top
Instructions
- Prepare Pan: Line a 6-inch circular cake pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the flour, cocoa powder, and salt; set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil (or butter), sugar, and vanilla extract. Add the egg and stir just until incorporated.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until almost no flour streaks remain; avoid overmixing to keep brownies tender. Fold in 1/4 cup of chocolate chips.
- Preheat Air Fryer: Set the air fryer to 340 °F (170 °C) and allow it to preheat fully.
- Cook Brownies: Pour the batter into the prepared pan and sprinkle mini chocolate chips on top. Air fry for 14 minutes until a thin crust forms and the center looks set. A toothpick inserted in the middle comes out wet but not with raw batter. Remove and let cool.
- Cool and Store: Let the brownies cool completely before removing from the pan. Store covered at room temperature for up to 4 days or refrigerate for up to a week for a fudgier texture.
Notes
- For dairy-free brownies, use coconut oil and dairy-free chocolate chips.
- Do not overmix the batter to keep brownies moist and tender.
- The toothpick test is important; a wet toothpick in the center indicates perfect fudgy brownies, while fully clean means overbaked.
- Letting brownies cool fully helps them set and improves texture.
- Using parchment paper makes removing the brownies from the pan easier.
Nutrition
- Serving Size: 1 brownie
- Calories: 210 kcal
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
