Air Fryer Brownies Recipe
Fudgy, intense chocolate brownies with perfectly crisp edges and a gooey center, ready in half the time of conventional baking thanks to the air fryer's magic.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">115g unsalted butter</li> <li class="ingredients-single-item">120g dark chocolate (70% cocoa), chopped</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">2 large eggs, room temperature</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">75g all-purpose flour</li> <li class="ingredients-single-item">30g unsweetened cocoa powder</li> <li class="ingredients-single-item">¼ tsp salt</li> <li class="ingredients-single-item">70g chocolate chips or chunks (optional)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Air fryer</li> <li class="equipment-single-item">18cm (7-inch) square baking pan that fits in your air fryer</li> <li class="equipment-single-item">Parchment paper</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Line your air fryer-compatible baking pan with parchment paper, leaving an overhang on two sides for easy brownie removal later. Measure all ingredients before beginning as the process moves quickly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a microwave-safe bowl, combine butter and chopped dark chocolate. Microwave in 30-second intervals, stirring between each until completely melted and smooth. This gentle melting prevents the chocolate from seizing or burning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add sugar to the warm chocolate mixture and whisk until well combined. The mixture should look slightly grainy but glossy. Allow to cool for 3-5 minutes until just warm to the touch – this prevents the eggs from cooking when added. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add eggs one at a time, whisking thoroughly after each addition until fully incorporated. The mixture will become noticeably smoother and more shiny with each egg, indicating the emulsion forming that gives brownies their structure. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Stir in vanilla extract, then sift the flour, cocoa powder, and salt directly over the wet ingredients. Fold gently with a spatula just until no dry streaks remain – overmixing activates gluten and creates cakey rather than fudgy brownies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> If using, fold in chocolate chips or chunks, reserving a small handful to sprinkle on top. The chips maintain their shape during baking, creating pockets of melted chocolate in your finished brownies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour the batter into your prepared pan, spreading it evenly into the corners. Sprinkle the reserved chocolate chips on top. Smooth the surface with your spatula for even baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Preheat your air fryer to 160°C for 2 minutes. The lower temperature (compared to oven baking) ensures the intense circulating heat doesn't dry out your brownies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Place the brownie pan in your air fryer basket and cook at 160°C for 18-22 minutes. Begin checking at 18 minutes – a toothpick inserted in the center should come out with moist crumbs but not wet batter. The top should be set and crackly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove from the air fryer and allow to cool in the pan for 10 minutes. The brownies will continue cooking slightly from residual heat. Then, use the parchment paper overhang to lift the brownies out and cool completely on a wire rack. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> For clean slices, refrigerate the brownies for 30 minutes before cutting, wiping your knife between cuts. For that fresh-baked experience, warm individual slices in the microwave for 10-15 seconds before serving. These brownies keep well in an airtight container for 3-4 days at room temperature or up to a week refrigerated. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do brownies cook faster in an air fryer compared to a conventional oven?
Air fryers cook brownies faster because they use powerful convection technology that circulates hot air rapidly around the food in a compact space. This creates more efficient heat transfer than traditional ovens, reducing cooking time by nearly 50% while still achieving that perfect crackly top and fudgy centre.
Can I add mix-ins to my air fryer chocolate brownies?
Absolutely! Beyond the chocolate chips mentioned in the recipe, you can customise your brownies with chopped nuts (walnuts or pecans work beautifully), dried fruits, caramel pieces, or even a swirl of peanut butter. Just be careful not to add too many mix-ins as this could affect cooking time.
What's the secret to achieving that perfect crackly brownie top?
The secret to that enviable crackly brownie top is properly incorporating the eggs and sugar. When whisked thoroughly, they create a meringue-like mixture that rises to the surface during baking, then dries and cracks. Don't skimp on mixing time after adding each egg for best results.
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