Description
Delicious and fudgy brownies made quickly in an air fryer. These brownies use simple ingredients like cocoa powder, whole wheat or gluten-free flour, and chocolate chips, making them perfect for a quick dessert or snack with a rich chocolate flavor and a moist texture.
Ingredients
Units
Scale
Dry Ingredients
- 1/3 cup whole wheat flour (42 grams) or all-purpose flour or for gluten-free use 1/3 cup Bob's Red Mill 1-to-1 Gluten-free Baking Mix (46 grams)
- 1/4 cup Dutch-process cocoa powder, sifted if lumpy (29 grams)
- 1/16 teaspoon salt
Wet Ingredients
- 1/4 cup + 2 teaspoons coconut oil or unsalted butter, melted and cooled slightly (65 grams)
- 1/2 cup granulated sugar or coconut sugar (100 grams)
- 1 teaspoon vanilla extract
- 1 large egg (50 grams, out of shell)
Add-ins
- 1/4 cup chocolate chips (43 grams)
- Mini chocolate chips to sprinkle on top
Instructions
- Prepare Pan: Line a 6 inch circular cake pan with parchment paper to prevent sticking and allow for easy removal of the brownies after baking.
- Mix Dry Ingredients: In a medium mixing bowl, combine the flour, cocoa powder, and salt. Stir well to blend all the dry components evenly, then set aside.
- Mix Wet Ingredients: In a large mixing bowl, stir together the melted coconut oil (or butter), sugar, and vanilla extract until combined. Add the egg and stir just until everything is incorporated.
- Combine Mixtures: Add the dry ingredient mixture to the wet ingredients. Stir gently just until almost no streaks of flour remain—do not overmix to keep brownies tender. Fold in the 1/4 cup of chocolate chips carefully.
- Preheat Air Fryer: Preheat your air fryer to 340 degrees Fahrenheit (170 degrees Celsius) to ensure an even bake.
- Bake Brownies: Pour the batter into the prepared pan, smoothing the top, then sprinkle mini chocolate chips on top for added texture and chocolate bursts. Bake in the air fryer for 10 to 14 minutes until a thin crust forms and the center looks set. A toothpick inserted in the center will come out with some wetness, and from the sides with moist crumbs but not raw batter.
- Cool and Serve: Allow the brownies to cool completely in the pan. They will firm up as they cool. Once cooled, remove from the pan, cut into 4-6 brownies, then cover and store at room temperature up to 4 days or refrigerate up to a week for a fudgier texture.
Notes
- For a dairy-free version, substitute coconut oil for butter and use dairy-free chocolate chips.
- Do not overmix the batter to maintain a moist, tender brownie texture.
- The toothpick test: expect moist crumbs rather than clean toothpick for perfect fudgy brownies.
- Cooling completely before cutting ensures brownies set properly and hold their shape.
- Using parchment paper in the pan helps with easy removal and cleanup.
Nutrition
- Serving Size: 1 brownie
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 35 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
