📝 About This Recipe
Experience the ultimate chocolate indulgence without the commitment of a full tray. These small-batch brownies are engineered for the air fryer, creating a crackly, meringue-like crust and a dense, fudgy center that rivals any traditional oven-baked version. Perfect for late-night cravings, this recipe delivers intense cocoa depth and a hint of espresso that elevates the chocolate to professional bakery standards.
🥗 Ingredients
The Chocolate Base
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1/2 cup Granulated sugar
- 2 tablespoons Light brown sugar (packed)
- 1 Large egg (at room temperature)
- 1 teaspoon Pure vanilla extract
Dry Ingredients
- 1/3 cup All-purpose flour (leveled)
- 1/4 cup Dutch-processed cocoa powder (sifted to remove lumps)
- 1/2 teaspoon Espresso powder (optional, to enhance chocolate flavor)
- 1/4 teaspoon Kosher salt
Mix-ins and Toppings
- 1/4 cup Semi-sweet chocolate chips (or chopped chocolate chunks)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Preheat your air fryer to 320°F (160°C). If your air fryer doesn't have a specific preheat setting, run it empty for 5 minutes.
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2
Prepare a 6x6 inch square baking pan or a 6-inch round cake tin by lining it with parchment paper, leaving an overhang on two sides to act as a 'sling' for easy removal.
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3
In a medium mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture looks well-combined and slightly grainy.
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4
Add the egg and vanilla extract to the sugar mixture. Whisk vigorously for 1-2 minutes until the batter lightens in color and becomes smooth and glossy; this creates that iconic crackly top.
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5
Sift the flour, cocoa powder, espresso powder, and salt directly over the wet ingredients to ensure there are no stubborn cocoa clumps.
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6
Using a rubber spatula, gently fold the dry ingredients into the wet until just combined. Be careful not to overmix, which can make the brownies cakey rather than fudgy.
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7
Gently fold in 3/4 of the chocolate chips, reserving the rest for the top.
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8
Transfer the batter into the prepared pan and smooth the top with your spatula.
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9
Sprinkle the remaining chocolate chips over the surface.
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10
Place the pan into the air fryer basket. Bake for 18-22 minutes. At the 15-minute mark, check the brownies; if the top is browning too quickly, cover loosely with a small piece of foil.
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11
Test for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs attached, but not wet batter.
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12
Carefully remove the pan from the air fryer and immediately sprinkle with a pinch of flaky sea salt while the chocolate is still melty.
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13
Allow the brownies to cool completely in the pan (at least 30 minutes). This is the hardest part, but it is essential for the structure to set!
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14
Lift the brownies out using the parchment sling, slice into four large or nine small squares, and serve.
💡 Chef's Tips
Always use room temperature eggs to ensure they emulsify properly with the fats for a smooth batter. Don't overbake! Air fryers circulate heat very efficiently, so the difference between fudgy and dry is only a couple of minutes. If you don't have Dutch-processed cocoa, regular unsweetened cocoa works, but the flavor will be slightly more acidic and less dark. For the cleanest cuts, wipe your knife with a warm, damp cloth between every single slice. Measure your flour using the 'spoon and level' method to avoid adding too much, which leads to dry brownies.
🍽️ Serving Suggestions
Top with a generous scoop of Madagascar vanilla bean ice cream for a classic contrast. Serve alongside a glass of cold, creamy whole milk or a double shot of espresso. Drizzle with a warm salted caramel sauce or a spoonful of peanut butter. Pair with fresh raspberries or sliced strawberries to cut through the richness of the chocolate. For an adult twist, serve with a small glass of Tawny Port or a stout beer.