These air fryer brownies are perfect if you can’t imagine heating up the house by turning on the oven or if you just don’t need a whole batch of brownies. They’re perfectly fudgy and gooey and made so easily in the air fryer. Can be made traditionally or gluten-free and dairy-free.
I just posted another brownie recipe, these Eggless Brownies, but I still wanted to get these posted ASAP for the people who are dealing with the heat and can’t bear the thought of turning on the oven.
If that’s you, you also need to check out my Air Fryer Chocolate Chip Cookies. They have the best texture! I’ve also got these Paleo Air Fryer Cookies, which is an absolutely perfect paleo conversion.
And to all my paleo friends, you only have to wait until Wednesday to get your very own Air Fryer Paleo Brownies!
Today’s recipe uses a 6” round pan, which fits perfectly in air fryers. It’s a third batch of my second most popular recipe, these Gluten-free Brownies, but if you’re not gluten-free, don’t run away!
You can also use all-purpose flour or whole wheat flour. What you see in the photos is actually whole wheat flour.
Each version tastes the same! The whole wheat version doesn’t taste cardboardy and the gluten-free version isn’t gritty, chalky or any of the nasty adjectives that can describe some gluten-free desserts (but not mine ;))
Just normal brownie ingredients here!
- Flour – you’ve got some options here. The brownies in the photos were made with whole wheat flour, but I’ve also tested them with all-purpose flour and Bob’s Red Mill Gluten-free 1-to-1 Baking Flour for a delicious gluten-free option.
Each version is just as delicious. And they all look the same.
- Cocoa powder – I made these air fryer brownie using Dutch-process cocoa powder. If you don’t have that, Hershey’s Special Dark is a good sub.
If you want to use natural cocoa powder (the regular Hershey’s kind), then the brownies could be a bit cakier. I can’t say for sure, though, as I haven’t tried it out.
- Coconut oil or butter – I used refined coconut oil because I like my brownies without any coconut taste. If you don’t mind it, feel free to use unrefined.
Butter also works great, but be sure to keep a closer eye on the brownies because they’ll dry out more quickly.
- Granulated sugar or coconut sugar – if you don’t want to use either, you need to use a granulated sugar, not a liquid one. I don’t recommend trying to make these brownies sugar-free unless you have a sugar-free sub that you’ve used often that works perfectly in place of granulated sugar.
- Egg – I haven’t had luck using egg subs in the original, full recipe that calls for 3 eggs. If you need them to be vegan, I recommend making my Paleo Vegan Brownies instead.
They’re super gooey and chocolaty and if you chill them, they’re like fudge! Just take a look at the photos and you will see. They’ll please even the pickiest of brownie connoisseurs, and no one will know they’re healthy.
- Chocolate chips, optional – You don’t have to use these. The brownies are sweet and delicious enough without but melty chocolate is always a nice addition.
- Vanilla and salt
How to make air fryer brownies:
- Make the brownie batter and pour it into a prepared pan.
- Add the chocolate chips on top.
- Preheat the air fryer to 340 °F (170 °C).
- Bake until the brownies have formed a thin crust and appear set in the middle.
- Cool completely and serve.
- Do not overmix! Overmixing causes too much air to be incorporated into the brownies which lead to a change in texture.
- Testing doneness with a toothpick: a toothpick inserted into the center will come out wet with these air fryer brownies. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
- You can store these brownies at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.
If you don’t have a 6” (15cm) round pan, you have options.
First, you can use something else with an area of 28sq inches (177 square cm). If it’s larger than that, you need to take the brownies out earlier.
If it’s smaller, check anyway after 14 minutes, and then keep a close eye on them until they’re ready.
Your other option is to use ramekins or other small air fryer safe dishes or molds. In almost all air fryers, you can use anything made of glass, ceramic, metal or silicone. Be sure to check your exact model, though!
You can also use silicone or paper cupcake cups or molds to bake muffins or small gratins. If it can go into a regular oven, then you won’t have any problems using the same in the air fryer (except for aluminum foil).
So use what you have! Just keep an eye on them to determine the time for your next batch of air fryer brownies.
Baking times can really vary by quite a bit in air fryers. Much more so than in ovens.
I actually forgot about this when I sent the photographer the directions for this recipe. The brownies in the photos are a bit overdone. They should be much gooier!
And I should have increased the range of baking time to reflect differences in air fryers (which I have done in the recipe below).
On top of that, the color of the pan you use plays an important role. If you bake brownies in a dark or glass pan, they will radiate more heat and bake more quickly than lighter, shiny aluminum materials.
The most important recommendation I have is to stay close to the air fryer and check it frequently until they’re done.
Brownies, unlike cheesecake, will not crack or get ruined if you open the door too early, so don’t worry, just check as often as necessary to avoid burnt brownies.
I suggest taking note of the time it takes to bake these perfect air fryer brownies just so you can relax more the next time you bake them.
What air fryer I used
In the photos, you will see the Ninja Max XL Air Fryer.
These brownies will work in the Ninja SP101 Foodi 8-in-1 Digital Air Fry, as well. I happen to love this air fryer because it does just about everything. It preheats in minutes, and it makes life easier on hot summer days.
Don’t have an air fryer?
No problem! These brownies aren’t only for the air fryer, you can bake them in a conventional oven just as easily.
Preheat the oven to 350 °F (175 °C) and line the 8×8 (20cmx20cm) pan with parchment paper. Bake for 20-24 minutes. When the middle is no longer jiggly, it’s done! Just let them cool completely before cutting. In other words, resist the urge! ;)
More amazing brownie recipes:
Most of these brownie recipes can be made in an air fryer! All you need to do is bake in batches because we are using a smaller pan to fit into the air fryer.
- These Almond Flour Brownies are super easy to make and are gooey and just as delicious as traditional brownies, but made with almond flour. They can easily be made paleo and dairy-free.
- These Coconut Flour Brownies are rich and fudgy! They’re also paleo, grain-free and dairy-free. Plus, they’re topped with a chocolate fudge frosting that makes them an extra special treat.
- These Chocolate Zucchini Brownies are just in time for the season. They’re healthier made with whole grains, but you can use all-purpose or gluten-free flour, as well. And the zucchini and applesauce take the place of the oil, so these brownies are super terrific. Gluten-free and dairy-free options.
- These Healthier Raspberry Cheesecake Brownies are a slightly healthier treat and are perfect for the holiday season.
- Gingerbread Brownies make terrific holiday treats. They’re gooey, moist, and loaded with molasses and gingerbread spice. They’re also paleo, gluten-free and can easily be made vegan.
- These Apple Brownies with an easy caramel frosting are super thick and a perfect autumnal treat. Gluten-free, whole grain or all-purpose flour options are available.
- Looking for a boozy brownie? These Baileys Irish Cream Brownies are rich and full of Baileys flavor! They can be made with whole wheat, all-purpose or buckwheat flour for a gluten-free version.
- What about Halloween? Look no further, I’ve got the perfect brownie, Bloody Eyeball Brownies! Yep! They’re creepy and spooky and the kids will love them.
Too soon? Well, it doesn’t hurt to save them for later. ;)
Questions about these gluten-free chocolate brownies?
- Can I use something instead of the listed flours?
If you want to use a different type of flour, check out the different brownie recipes listed above.
- Do I have to use Dutch-process cocoa powder?
No, but they might not be as chocolaty or they might be cakier. But I will say that nobody has had any complaints about these brownies, and I know people have used regular cocoa powder. So I’m guessing they’re fine with whatever cocoa powder you want to use.
- Can I use something instead of the listed fats?
Those are the only ones that I’ve tried in this recipe. I’m betting anything would work, though, since liquid oil like canola oil and olive oil work as well as butter and ghee.
- Do they taste like coconut if I use coconut oil?
Not if you use refined coconut oil. They taste 100% like regular, super gooey traditional brownies. If you use unrefined, then yes, there will be some coconut taste.
- Do they taste like olive oil if I use olive oil?
I used extra-virgin olive oil, and you can definitely taste it. My husband LOVED this version but I didn’t. I recommend using light-tasting olive oil or something more neutral.
- Can I use something instead of coconut sugar / granulated sugar?
Subbing in a liquid sweetener unfortunately won’t work. There’s no liquid to reduce to make up for the added liquid, so it’d make the brownies cakey or possibly a liquidy mess. Other granulated sweeteners like maple sugar would likely work.
- Can I reduce the sugar?
You could probably reduce it by a little but don’t be surprised if they don’t have the perfect texture you see in the photos.
- What can I use instead of the eggs?
Egg replacers don’t work in this recipe. I know because I spent 5 years trying to make it egg-free.
I would instead recommend making my Eggless Brownie Recipe. You just need a third of that recipe and luckily, it thirds easily, especially if you use a scale!
- Do I have to use the chocolate chips?
Definitely not, but I just love melty chocolate chips. This Chocolate Fudge Frosting is also great on top.
- Can I double this brownie recipe?
Yes, but you’d need to make them in 2 batches. If you double the recipe and just pour everything into a small pan, they won’t cook fully.
If you try these air fryer brownies, I’d love to hear how they come out!
Air Fryer Brownies
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 4-6 brownies
- 1/3 cup (42 grams) whole wheat flour, all-purpose flour or for gluten-free, use 1/3 cup (46 grams) BRM 1-to-1 Gluten-free Baking Mix
- 1/4 cup (29 grams) Dutch-process cocoa powder, sifted if lumpy
- 1/16 teaspoon salt
- 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)
- 1/4 cup (43 grams) chocolate chips + mini chips to sprinkle on top
- Line a 6" circular cake pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted oil, sugar, and vanilla extract. Once combined, add the egg and stir just until combined.
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 1/4 cup chocolate chips.
- Preheat the air fryer to 340 °F (170 °C).
- Pour the batter into the prepared pan and sprinkle mini chocolate chips on top. Bake for 10-14 minutes or until the brownies have formed a thin crust and appear set in the middle. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
- Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them (for up to a week) to give them a fudgier texture.
- For dairy-free - use coconut oil and dairy-free chocolate chips.
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