Air Fryer Brownies
These Air Fryer Brownies are rich, fudgy, and packed with chocolate flavor. They have a crackly top, a gooey center, and are ready in less time than oven-baked brownies.
Ingredients
- ½ cup (115 g) unsalted butter
- 1 cup (180 g) semi-sweet chocolate chips
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (95 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup (90 g) chocolate chips or chocolate chunks (optional)
Instructions
- Preheat the air fryer to 320°F (160°C) for 3 minutes.
- Grease and line a 7-inch (18 cm) round or square air fryer-safe baking pan with parchment paper.
- Melt the butter and 1 cup of chocolate chips together in the microwave or over a double boiler. Stir until smooth and let cool slightly.
- Whisk the granulated sugar, brown sugar, eggs, and vanilla into the melted chocolate mixture until glossy.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Fold the dry ingredients into the wet ingredients until just combined. Stir in the extra chocolate chips, if using.
- Pour the batter into the prepared pan and smooth the top.
- Air fry for 18–22 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Let the brownies cool in the pan for 15–20 minutes before slicing.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Cooling Time: 20 minutes
- Total Time: About 50 minutes
Servings: 9
Tips
- Do not overbake—slightly underbaked brownies will continue to set as they cool.
- Check for doneness a few minutes early since air fryer models vary.
- Mix in chopped walnuts, pecans, or white chocolate chips for extra texture.
- Serve warm with vanilla ice cream, whipped cream, or fresh berries.
- Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.