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
Units
Scale
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
