Air Fryer Brownies Recipe
I can’t tell you how much I adore this Air Fryer Brownies Recipe — it’s become my go-to quick dessert whenever I’m craving something rich and chocolatey but don’t want to wait forever. These brownies come out with just the right balance of fudgy and cakey, and the air fryer makes the whole process so much faster and hands-off. Honestly, if you’ve got less than 30 minutes and a sweet tooth, this recipe will totally hit the spot.
What’s special about this Air Fryer Brownies Recipe is how incredibly adaptable it is. Whether you want to make it gluten-free or swap out butter for coconut oil, it still turns out perfectly every time. Plus, I love the fact that the air fryer creates this thin, crackly crust on top — that texture contrast is everything! Trust me, once you try baking brownies in the air fryer, you might never go back to the oven version.
Why This Recipe Works
- Quick & Easy: The air fryer dramatically reduces baking time with minimal prep, getting you brownies in just about 20 minutes total.
- Perfect Texture: The air fryer creates a delicate crunchy top with a fudgy center — the kind of brownie texture that impresses every time.
- Ingredient Flexibility: Whether you use coconut oil, butter, gluten-free flour, or swap sugars, this recipe adapts beautifully to your preferences.
- Small Batch Friendly: Great for when you want brownies but don’t want to make a huge pan full — perfect for 4-6 servings.
Ingredients & Why They Work
The ingredients for this Air Fryer Brownies Recipe come together perfectly to balance rich chocolate flavor with a tender crumb. I always recommend using good quality cocoa powder and real vanilla extract because tiny details really boost your brownie game.
- Whole wheat flour (or all-purpose or gluten-free mix): Adds structure and can be swapped easily depending on dietary needs.
- Dutch-process cocoa powder: Gives that deep chocolate color and rich flavor — sift it if you see lumps for a smooth batter.
- Salt: Enhances the chocolate’s depth and balances the sweetness.
- Coconut oil or unsalted butter: Melted and cooled slightly, these fats add moisture and tender crumb with a luscious mouthfeel.
- Granulated sugar or coconut sugar: Sweetens while keeping the brownies chewy; coconut sugar adds a subtle caramel note.
- Vanilla extract: Makes the chocolate flavor pop and adds a warm hint of sweetness.
- Large egg: Binds everything together and gives the brownies their classic texture.
- Chocolate chips + mini chocolate chips: Folding in chocolate chips and sprinkling minis on top amps up the gooey chocolate goodness.
Tweak to Your Taste
I like to mix things up with this Air Fryer Brownies Recipe depending on my mood or what I have on hand. You can easily tailor it to be more nutty, extra fudgy, or even dairy-free without losing any of the deliciousness. Don’t hesitate to get creative!
- Variation: I often swap the sugar for coconut sugar which adds a nice caramel undertone; you’ll love how this subtle change deepens the flavor.
- Dairy-Free Option: Use coconut oil and dairy-free chocolate chips to keep it vegan-friendly — I did this for guests last time, and honestly, nobody guessed it wasn’t traditional.
- Add-Ins: Sometimes I toss in chopped nuts or a pinch of espresso powder to intensify that chocolate kick.
Step-by-Step: How I Make Air Fryer Brownies Recipe
Step 1: Prep Your Pan and Dry Ingredients
Start by lining a 6-inch circular cake pan with parchment paper — this ensures your brownies will slip right out without any sticky mess. Then, mix together the flour, cocoa powder, and salt in a separate bowl. Sifting your cocoa powder here will help you avoid lumps and get a smoother batter.
Step 2: Combine Wet Ingredients
Take your melted coconut oil or butter, add the sugar and vanilla extract, and stir until smooth. Then crack in the egg and mix lightly just until everything is blended. Be careful not to overmix — you want just enough to combine.
Step 3: Fold Dry Ingredients Into Wet
Pour the dry ingredients into your wet bowl and gently fold them together until almost no flour streaks remain. Remember, don’t overdo it—overmixing can make your brownies tough. Lastly, fold in the chocolate chips for those delightful pockets of melty chocolate.
Step 4: Air Fry Your Brownies
Preheat your air fryer to 340°F (170°C). Pour the batter into your prepared pan and sprinkle mini chocolate chips on top for that pretty finishing touch. Place the pan inside, bake for about 10-14 minutes, and look for a thin crust on top and set edges — the center will still be a bit gooey. A toothpick test helps: it should come out wet in the middle but with moist crumbs on the sides.
Step 5: Cool and Enjoy
Once out of the air fryer, let your brownies cool completely before cutting so they set properly. They’ll firm up as they cool, giving you that perfect fudgy texture. Store leftovers at room temp for a few days or refrigerate for an even fudgier treat.
Pro Tips for Making Air Fryer Brownies Recipe
- Preheat Your Air Fryer: I learned that preheating ensures even cooking and that nice thin crust we all crave.
- Don’t Overmix the Batter: Stir just until the flour disappears to avoid tough brownies — a little streak is okay.
- Use Parchment Paper in Your Pan: Trust me, this trick saves you from scrubbing and keeps the bottom from burning.
- Watch Your Cooking Time: Every air fryer varies; start checking at 10 minutes to avoid drying out your brownies.
How to Serve Air Fryer Brownies Recipe
Garnishes
I love topping these brownies with a sprinkle of flaky sea salt or a dusting of powdered sugar just before serving—it really elevates the flavors. Another favorite is a scoop of vanilla ice cream and a drizzle of caramel sauce for extra indulgence.
Side Dishes
When I serve these brownies, I like to pair them with fresh berries or a bowl of whipped cream to lighten things up. A cup of strong coffee or creamy hot chocolate also makes for a perfect cozy combo.
Creative Ways to Present
For parties, I’ve served these in mini squares on a pretty platter with edible flowers on top—it’s such a charming touch. You could even layer brownie chunks with whipped cream and berries for a quick chocolate trifle that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once cooled, I keep brownies covered tightly at room temperature for up to 4 days, which keeps them soft and delicious. If you want a fudgier texture, the fridge is your friend—just pop them in an airtight container and they’ll last about a week.
Freezing
I’ve frozen these brownies successfully by wrapping individual squares in plastic wrap and placing them in a freezer bag. When I want a treat, I thaw them overnight in the fridge or pop them in the microwave for 15 seconds—still tastes freshly baked!
Reheating
To reheat, I prefer a quick zap in the microwave or a low air fryer setting for a couple of minutes. This restores that just-baked warmth and softness without drying them out.
FAQs
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Can I use my oven instead of an air fryer for this brownie recipe?
Absolutely! If you don’t have an air fryer, bake these brownies in a regular oven at 350°F (175°C) for about 18-22 minutes. Just keep an eye on them and use the toothpick test to avoid overbaking since oven times vary.
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How do I know when the air fryer brownies are done?
Look for a thin crust on top and edges that appear set. The center will still look a bit wet—when you insert a toothpick it should come out with some moist crumbs but no raw batter. The brownies firm up as they cool.
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Can I make this recipe gluten-free?
Yes! Just swap the flour for a 1-to-1 gluten-free baking mix like Bob’s Red Mill. The recipe is forgiving and still gives you those fudgy brownies you’re craving.
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What if I don’t have coconut oil? Can I use other fats?
Definitely! Unsalted butter works just as well to give rich flavor and tenderness. If you want a dairy-free option, coconut oil is your best bet, but you can experiment with other oils like avocado or light olive oil if needed.
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How big are the brownies this recipe makes?
This Air Fryer Brownies Recipe yields about 4-6 brownies, perfect for small households or whenever you want just a few delicious treats without leftovers.
Final Thoughts
Honestly, this Air Fryer Brownies Recipe has quickly won a place in my kitchen repertoire because it ticks every box — easy, fast, delicious, and flexible. I love sharing it with friends who are skeptical about air fryer desserts because it always surprises them how close these brownies come to traditional baked ones, but in a fraction of the time. Give it a try the next time your sweet tooth calls, and I’m sure you’ll find yourself reaching for this recipe again and again, just like I do.
Print
Air Fryer Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 6 brownies
- Category: Dessert
- Method: Air Frying
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously rich and fudgy brownies made quickly in the air fryer, perfect for a quick dessert or snack with simple ingredients and a moist texture.
Ingredients
Dry Ingredients
- 1/3 cup (42 grams) whole wheat flour, all-purpose flour or for gluten-free, use 1/3 cup (46 grams) Bob’s Red Mill 1-to-1 Gluten-free Baking Mix
- 1/4 cup (29 grams) Dutch-process cocoa powder, sifted if lumpy
- 1/16 teaspoon salt
Wet Ingredients
- 1/4 cup + 2 teaspoons (65 grams) coconut oil or unsalted butter, melted and cooled slightly
- 1/2 cup (100 grams) granulated sugar or coconut sugar
- 1 teaspoon vanilla extract
- 1 large egg (50 grams, out of shell)
Mix-ins
- 1/4 cup (43 grams) chocolate chips + mini chips to sprinkle on top
Instructions
- Prepare Pan: Line a 6-inch circular cake pan with parchment paper to prevent sticking and allow easy removal of brownies.
- Mix Dry Ingredients: In a medium bowl, combine the flour, cocoa powder, and salt. Set aside for later use.
- Mix Wet Ingredients: In a large bowl, stir together melted coconut oil (or butter), sugar, and vanilla extract until well combined. Add the egg and stir just until incorporated.
- Combine Mixtures: Gradually add the dry mixture to the wet ingredients, stirring gently until almost no streaks of flour remain, being careful not to overmix. Fold in 1/4 cup chocolate chips.
- Preheat Air Fryer: Set the air fryer temperature to 340 °F (170 °C) and allow it to preheat before baking.
- Bake Brownies: Pour the batter into the prepared pan and sprinkle mini chocolate chips on top. Bake in the air fryer 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, while on the edges it should have moist crumbs but no raw batter.
- Cool and Store: Let the brownies cool completely in the pan; they will continue baking slightly and firm up as they cool. Store covered at room temperature for up to 4 days or refrigerate for up to 1 week for a fudgier texture.
Notes
- For a dairy-free version, use coconut oil and dairy-free chocolate chips instead of butter and regular chocolate chips.
- Do not overmix the batter to keep the brownies tender and fudgy.
- To test for doneness, rely on the toothpick test; the center should be wet but not raw, and edges slightly more set.
- If using a gluten-free flour blend, ensure it is a 1-to-1 baking mix for best results.
- Allowing the brownies to cool completely before cutting helps them firm up and enhances texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
