Air Fryer Brownies (super quick, easy, and fudgy!)
Servings 6 brownies
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. Can be made traditionally or gluten-free and dairy-free.
Ingredients
- 1/3 cup (42 grams) flour see notes
- 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
Instructions
- Line a 6" circular cake pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.1/3 cup (42 grams) flour, 1/4 cup (29 grams) Dutch-process cocoa powder, 1/16 teaspoon salt
- In a large mixing bowl, stir together the melted oil, sugar, and vanilla extract. Once combined, add the egg and stir just until combined.1/4 cup + 2 teaspoons (65 grams) coconut oil, 1/2 cup (100 grams) granulated sugar, 1 teaspoon vanilla extract, 1 large egg
- 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 (ignore the quantity below - it's a technical issue I can't fix).1/4 cup (43 grams) 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 (ignore the quantity below - it's a technical issue I can't fix). 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.1/4 cup (43 grams) chocolate chips
- 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.
Notes
- For the flour, you can use whole wheat flour, all-purpose flour or for gluten-free, use 1/3 cup (46 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Mix.
- If you're dairy-free, make sure to use coconut oil and not butter.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 4-6 servings. The nutritional info was calculated based on 6 servings.
Nutrition
Calories: 243kcalCarbohydrates: 29gProtein: 2gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 36mgPotassium: 95mgFiber: 2gSugar: 21gVitamin A: 40IUCalcium: 15mgIron: 1mgNet Carbs: 27
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