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Sliced brownies on a white paper
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5 from 3 votes

Air Fryer Brownies

Baking brownies in an air fryer is so easy, and you get even better results than with an oven. If you follow my step-by-step process, you will achieve a soft and fudgy texture from edge to edge. Plus, I'll tell you my secret to create shiny, crinkly tops. Whenever I make them, I always bake two batches because they disappear in a matter of minutes.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: air fried brownies form scratch, air fryer brownies, brownies in air fryer
Servings: 16 servings
Calories: 214kcal


  • 8 oz semi-sweet chocolate bars, chopped
  • ½ cup unsalted butter
  • ¼ cup unsweetened cocoa powder
  • 2 large eggs
  • 1 cup sugar
  • 2 teaspoon vanilla
  • cup all-purpose flour, spooned and leveled
  • ½ teaspoon salt


  • Line the inside of an 8-inch (20cm) baking pan with parchment paper and wrap the outside of the pan with aluminum foil to create some sort of handles for the pan. This makes it easier to lift the brownies in and out of the air fryer basket. (See photos in post above for visual guidance.) Set aside.
  • Preheat the air fryer to 325°F (163°C). In a heat-proof bowl, melt the chocolate and butter until combined and smooth. Make sure that the chocolate doesn't get too hot too quickly. If you're using a microwave, then stir every 15-20 seconds to prevent the chocolate from seizing. Then, stir in the cocoa and let sit for 5 minutes.
  • In the meantime, whisk the eggs, sugar, and vanilla in a large mixing bowl until frothy and bubbly, about 3-5 minutes. Add the warm chocolate mixture and whisk until combined. Then, add the flour and salt and whisk just to incorporate.
  • Spoon the batter into the prepared pan and spread evenly. Place the pan in the preheated air fryer and bake for 15 minutes.
  • Remove the pan from the air fryer and let it sit on the kitchen counter for 5 minutes.
  • Return the pan to the air fryer and bake for another 10-15 minutes. A toothpick inserted in the middle should come out slightly dirty with a few moist crumbs attached. Let cool completely. Cut the cooled brownies with a long, sharp knife. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.



Calories: 214kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 84mg | Potassium: 118mg | Fiber: 2g | Sugar: 18g | Vitamin A: 218IU | Calcium: 17mg | Iron: 1mg