Description
Delicious and fudgy brownies made effortlessly in the air fryer, featuring a choice of whole wheat, all-purpose, or gluten-free flour, with rich cocoa and chocolate chips for a perfect treat ready in just 20 minutes.
Ingredients
Units
Scale
Dry Ingredients
- 1/3 cup (42 grams) whole wheat flour, all-purpose flour, or gluten-free baking mix
- 1/4 cup (29 grams) Dutch-process cocoa powder, sifted if lumpy
- 1/16 teaspoon salt
Wet Ingredients
- 1/4 cup + 2 teaspoons (65 grams) coconut oil or unsalted butter, melted and cooled slightly
- 1/2 cup (100 grams) granulated sugar or coconut sugar
- 1 teaspoon vanilla extract
- 1 large egg (50 grams, out of shell)
Add-ins
- 1/4 cup (43 grams) chocolate chips
- Mini chocolate chips to sprinkle on top
Instructions
- Prepare Pan: Line a 6-inch circular cake pan with parchment paper to ensure easy removal and prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, stir together the flour, cocoa powder, and salt until evenly combined and set aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted coconut oil or butter, sugar, and vanilla extract; once mixed, add the egg and stir just until combined without overmixing.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients, stirring gently until almost no streaks of flour remain; fold in 1/4 cup chocolate chips carefully to maintain batter texture.
- Preheat Air Fryer: Preheat your air fryer to 340°F (170°C) to ensure even and efficient cooking.
- Cook Brownies: Pour the batter into the prepared pan and sprinkle mini chocolate chips on top. Place the pan in the air fryer and cook for 14 minutes or until a thin crust forms and the center sets; the toothpick inserted in the middle should come out wet and in the sides with moist crumbs, but no raw batter.
- Cool and Store: Allow the brownies to cool completely in the pan before removing. Store covered at room temperature for up to 4 days or refrigerate for up to a week to achieve a fudgier texture.
Notes
- For a dairy-free option, use coconut oil and dairy-free chocolate chips.
- Do not overmix the batter to keep brownies tender and fudgy.
- The toothpick test is important to avoid overcooking; the center should appear slightly wet and moist crumbs are acceptable on the sides.
- Use parchment paper to line the pan for easy removal and cleanup.
- Refrigerating the brownies will firm them up and give a fudgier texture, perfect for preference variety.
Nutrition
- Serving Size: 1 brownie
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 35 mg
