Air Fryer Brownies
Why this recipe works
- Short active time: The batter comes together quickly, with most of the time spent cooking and cooling.
- Simple chocolate base: Dark chocolate, cocoa powder and butter create depth without needing extra flavourings.
- Clear doneness cues: The skewer test and set-top visual cue help prevent underbaking or drying out the centre.
Get the most out of this recipe
Timing notes
- Cool before slicing: The centre firms as it cools, so cutting too early can make the brownies look under-set and ragged.
- Serve at room temperature: Room temperature gives the fudgiest texture; chilling makes the slices firmer and cleaner to cut.
Texture tips
- Keep the centre fudgy: Stop cooking when the skewer shows moist crumbs rather than wet batter; the brownies continue to settle as they cool.
- Fold gently: Once the flour and cocoa go in, mix only until no dry patches remain to avoid a tougher texture.
- For sharper squares: Chill the cooled brownies before slicing if you want especially neat edges.
Ingredient notes
- Use baking chocolate: Dark baking chocolate melts smoothly and gives a more consistent result than eating chocolate.
- Room-temperature egg: A room-temperature egg blends more easily into the warm chocolate mixture and helps the batter look glossy.
- Vanilla options: Vanilla bean paste can replace vanilla extract for a slightly fuller flavour without changing the method.
Make-ahead tips
- Bake in advance: These brownies keep well in an airtight container, making them useful for preparing ahead of serving.
- Freeze portions: Freeze well-wrapped portions, then thaw at room temperature before serving.
- Texture improves after resting: The chocolate flavour and fudgy texture become more settled once the brownies have fully cooled and rested.
Equipment you'll need
Ingredients
Instructions
- Grease and line a small cake tin that fits your air fryer basket, leaving a little overhang to help lift the brownies out later. Preheat the air fryer to 160°C (320°F) for 3 minutes.
- Melt the unsalted butter and dark baking chocolate together in a saucepan over low heat, stirring until smooth. Tip into a mixing bowl and let it cool for 2 minutes so it is warm, not hot.
- Whisk in the caster sugar, then whisk in the eggs one at a time until the mixture looks glossy. Whisk in the vanilla extract.
- Sift in the cocoa powder, plain flour and fine sea salt, then fold just until no dry patches remain. Pour into the prepared tin and level the top.
- Air fry at 160°C (320°F) for 18 to 22 minutes, until the top looks set and a skewer inserted near the centre comes out with a few moist crumbs. If the top darkens too quickly, loosely cover the tin with foil and continue cooking.
- Cool in the tin for 10 minutes, then lift out and cool completely before slicing into squares for the neatest edges. The centre will firm up as it cools.
Recipe notes
Tips
- Use a tin that comfortably fits in your air fryer basket; a snug fit helps the brownies bake evenly without scorching at the edges.
- For the fudgiest texture, stop cooking as soon as the centre is just set and a skewer shows moist crumbs rather than wet batter.
- If you are serving to pregnant people, young children, older people, or anyone immunocompromised, use pasteurised eggs.
Substitutions
- Replace Vanilla extract with Vanilla bean paste for a slightly fuller vanilla flavour.
Storage
- Refrigerate up to 4 days
- Store in an airtight container. For a fudgy bite, eat at room temperature; for a firmer, brownie-like slice, chill then cut. Freeze portions well wrapped, then thaw at room temperature.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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