Super Easy Air Fryer Brownies From Scratch
This Super easy air fryer brownies from scratch 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.
Servings: 16 servings
Calories: 214kcal
Ingredients
- 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
- ⅔ cup all-purpose flour, spooned and leveled
- ½ teaspoon salt
Instructions
- 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.
Video
Notes
Cooking Time and Temperature
Bake the brownies at 325°F (163°C) for 15 minutes, rest for 5 minutes, then bake for another 10–15 minutes.Taste & Texture
These brownies are rich and fudgy with a soft center and a thin, shiny, crinkly crust.Storage, Freezing & Reheating
- Room Temperature: Store the brownies in an airtight container at room temperature for up to 4 days.
- Freezer: Freeze for up to 3 months.
Serving Recommendations
- With ice cream: Serve a brownie with a scoop of vanilla ice cream for a simple dessert.
- With caramel sauce: Drizzle caramel sauce over the brownies before serving for extra sweetness.
Recipe Variations and Substitutions
- Natural or Dutch-processed cocoa: Either type of unsweetened cocoa powder works in this recipe.
- Different pan size: For a 6-inch (15cm) pan, divide the recipe in half.
Proper Storage Tips
- Store the cooled brownies in an airtight container.
- Keep them at room temperature for up to 4 days.
- For longer storage, freeze the brownies for up to 3 months.
Pro Tips
- Use chocolate that you would happily eat on its own because its flavor comes through in the brownies.
- Whisk the eggs, sugar, and vanilla until frothy and bubbly to help create the shiny crust.
- Don't let the melted chocolate cool for too long before adding it to the bubbly egg mixture.
- Let the brownies cool completely before cutting for cleaner slices.
Nutrition
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