Easy Air Fryer Brownies

Ingredients

• 1/4 cup Semi‑Sweet Chocolate Chips (45 g, semi‑sweet)
• 1/4 cup Unsalted Butter (57 g, cut into pieces for faster melting)
• 1/2 cup Granulated Sugar (100 g, white granulated)
• 1 teaspoon Vanilla Extract (Pure vanilla extract)
• 1 Large Egg (Room‑temperature, large)
• 1/4 cup Dutched Processed Cocoa Powder (25 g, Dutch‑processed for richer flavor)
• 1/3 cup All‑Purpose Flour (40 g, spoon‑and‑level method)
• 1/4 teaspoon Salt (Fine sea salt)
• 1/4 cup Extra Semi‑Sweet Chocolate Chips (Adds extra chocolate pockets)
• 1 tablespoon Unsalted Butter (for greasing) (Softened, for pan and parchment)

Instructions

1. Melt Chocolate and Butter

   Combine the semi‑sweet chocolate chips and butter in a large bowl. Microwave in 30‑second bursts, stirring between each burst, until fully melted and smooth.

   Time: PT1M30S

2. Whisk Sugar, Vanilla, and Egg

   Add the granulated sugar, vanilla extract, and room‑temperature egg to the melted chocolate‑butter mixture. Whisk until the sugar is mostly dissolved and the mixture is uniform.

   Time: PT2M

3. Sift Cocoa Powder

   Sift the dutched cocoa powder through a fine mesh sieve directly into the bowl to avoid lumps.

   Time: PT30S

4. Add Flour and Salt

   Spoon the flour into the bowl, level it off, and add the salt. Gently fold with a spatula until just combined; avoid over‑mixing.

   Time: PT1M

5. Fold in Extra Chocolate Chips

   Add the extra chocolate chips and fold just until they are evenly distributed.

   Time: PT30S

6. Prepare the Pan

   Butter the 6‑inch cake pan, place a cut piece of parchment paper on the bottom, and butter the parchment lightly.

   Time: PT1M

7. Transfer Batter and Level

   Spoon the batter into the prepared pan, smoothing the top with the spatula.

   Time: PT30S

8. Preheat Air Fryer

   Set the air fryer to 330°F and let it preheat for about 3 minutes.

   Time: PT3M

   Temperature: 330°F

9. Air Fry the Brownies

   Place the pan in the air fryer basket and cook for 15 minutes, or until the edges are set and a toothpick inserted in the center comes out fudgy.

   Time: PT15M

   Temperature: 330°F

10. Cool Completely

    Allow the brownies to cool in the pan for at least 30 minutes before removing; this prevents them from falling apart.

    Time: PT30M

11. Remove and Slice

    Run a knife or offset spatula around the edges, lift the brownies out, and cut into 6 even squares.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Semi‑Sweet Chocolate Chips: Dark chocolate chips, Milk chocolate chips
• Instead of Unsalted Butter: Salted butter (reduce added salt), Margarine
• Instead of Granulated Sugar: Coconut sugar, Brown sugar
• Instead of Vanilla Extract: Vanilla essence, Almond extract (use half amount)
• Instead of Large Egg: Egg substitute, Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Dutched Processed Cocoa Powder: Natural cocoa powder
• Instead of All‑Purpose Flour: Gluten‑free flour blend (1:1)
• Instead of Salt: Kosher salt (use slightly less)
• Instead of Extra Semi‑Sweet Chocolate Chips: Chopped chocolate bar, M&M’s
• Instead of Unsalted Butter (for greasing): Cooking spray, Oil

Equipment Needed

• Large Mixing Bowl
• Microwave
• Whisk
• Spatula
• Fine Mesh Sieve
• Measuring Cups
• 6‑Inch Cake Pan (or mini loaf pan)
• Parchment Paper
• Air Fryer
• Knife or Offset Spatula (optional)

Critical Steps — Do Not Skip

• Fully melt chocolate and butter without scorching.
• Whisk sugar and egg until the sugar dissolves for a crackly top.
• Do not over‑mix after adding flour; keep batter fudgy.
• Preheat the air fryer to 330°F before baking.
• Cool the brownies completely before removing from the pan.

Chef Tips from the Video

• Use a kitchen scale for precise measurements; it yields consistent texture.
• For an extra gooey center, reduce the baking time by 2‑3 minutes and let the center stay slightly soft.
• Add a pinch of espresso powder to intensify the chocolate flavor without adding coffee taste.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly and freeze for up to 2 months.

Room temperature: Can sit at room temperature for 2 days if sealed.

Make-Ahead Tips

• Bake the brownies a day ahead and keep them refrigerated; bring to room temperature before serving.
• Freeze cooled brownies in a single layer, then transfer to a freezer bag for longer storage.

Frequently Asked Questions