Description
These Air Fryer Brownies offer a quick and easy way to enjoy rich, fudgy brownies with a crisp top crust. Made with whole wheat or gluten-free flour and sweetened with granulated or coconut sugar, these brownies are baked to perfection in an air fryer, delivering a moist and tender interior in just 20 minutes.
Ingredients
Units
Scale
Dry Ingredients
- 1/3 cup (42 grams) whole wheat flour, or all-purpose flour, or for gluten-free, use 1/3 cup (46 grams) Bob's Red Mill 1-to-1 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 plus mini chocolate chips to sprinkle on top
Instructions
- Prepare Pan: Line a 6-inch circular cake pan with parchment paper to prevent sticking and ease removal of the brownies.
- Mix Dry Ingredients: In a medium bowl, combine the flour, Dutch-process cocoa powder, and salt. Whisk together and set aside for later use.
- Combine Wet Ingredients: In a large mixing bowl, stir together the melted coconut oil or butter with the sugar and vanilla extract until well blended. Add the egg and stir just until combined to avoid overmixing.
- Combine Wet and Dry: Add the dry mixture to the wet mixture and stir gently until almost no streaks of flour remain, being careful not to overmix. Fold in 1/4 cup of chocolate chips evenly into the batter.
- Preheat Air Fryer: Preheat the air fryer to 340°F (170°C) to ensure even baking.
- Bake: Pour the batter into the prepared cake pan, then sprinkle mini chocolate chips evenly on top. Place the pan in the air fryer basket and bake for 10-14 minutes, until the brownies form a thin crust and are set in the middle. A toothpick inserted into the center should come out wet, while one inserted into the sides should have some moist crumbs but no raw batter.
- Cool and Store: Let the brownies cool completely in the pan. They will continue to firm up as they cool. Once cooled, cover and store at room temperature for up to 4 days, or refrigerate for up to a week for a fudgier texture.
Notes
- For a dairy-free option, use coconut oil and dairy-free chocolate chips.
- Do not overmix the batter to maintain a fudgy texture in the brownies.
- Letting brownies cool completely ensures they firm up properly and enhances flavor.
- Using parchment paper helps in easy removal and cleanup.
Nutrition
- Serving Size: 1 brownie (approximate)
- Calories: 220
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
