Air Fryer Recipe
Brownies
Air fryer brownies are quick, easy, and provide a rich, fudgy texture that rivals traditional baking methods.
Ingredients
- 125g unsalted butter
- 200g dark chocolate (at least 70% cocoa), chopped
- 250g caster sugar
- 3 large eggs, beaten
- 1 teaspoon vanilla extract
- 100g plain flour
- 30g cocoa powder
- A pinch of salt
- Optional: nuts, chocolate chips, or marshmallows
Method
- Melt the butter and dark chocolate together in a heatproof bowl over simmering water or in the microwave. Stir until smooth and set aside to cool slightly.
- In a separate bowl, beat the caster sugar, eggs, and vanilla extract until pale and slightly thickened, about 3-5 minutes.
- Fold the melted chocolate mixture into the egg mixture using a spatula until well incorporated.
- Sift in the plain flour, cocoa powder, and salt. Fold into the chocolate mixture until just combined. Do not overmix.
- Mix in optional add-ins like nuts, chocolate chips, or marshmallows if desired.
- Line the air fryer’s baking pan with baking paper or grease it lightly. Pour the batter into the pan and spread evenly.
- Preheat the air fryer to 160°C (320°F). Place the pan in the air fryer basket and cook for 20-25 minutes.
- Check doneness with a skewer; it should come out with a few moist crumbs.
- Allow brownies to cool in the pan for at least 10 minutes before removing and cutting into squares.
Why this works in an air fryer
Air-fryer convection dries and sets the brownie surface quickly, while 160°C slows the edges so the centre can stay fudgy. Beating eggs with sugar dissolves sugar for a thin shiny crust; folding flour briefly limits gluten, preventing a cakey or rubbery texture.
Equipment notes
Assumes an 18–20cm metal baking pan in a 5–6 litre basket with air space around it. In a single-drawer fryer, place the pan centrally and check early if the element is close; in dual-zone models, smaller drawers run tighter and hotter, so use a smaller pan or cook in two thinner batches, checking 3–5 minutes sooner.
Common pitfalls
- Top looks dry and deeply cracked but the skewer is wet batter in the middle: the pan is too deep or the top heat is too fierce; loosely cover with foil, reduce to 150°C and cook in 4–5 minute bursts.
- Edges are hard and the skewer comes out clean: they are overbaked; next time start checking at 18 minutes and remove when the centre still gives moist crumbs, not a clean skewer.
- Brownies are tall, cakey or slightly tough: the flour was overmixed or the eggs were beaten too foamy; fold only until no dry streaks remain and tap the pan once before cooking.
- Greasy pools appear on top or the batter looks split before baking: the chocolate mixture was too hot when added to the eggs; let it cool until just warm and whisk briefly until glossy before folding in the dry ingredients.
Variations & substitutions
- Use light brown sugar for half the caster sugar for a chewier brownie; its extra moisture can add 2–3 minutes to the set time.
- Swap in a gluten-free plain flour blend by weight; the brownies will be more fragile hot, so cool fully before lifting from the pan.
- Add toasted walnuts or pecans; they reduce the perception of sweetness and do not usually change timing, but keep pieces under 1cm for clean slicing.
- For marshmallows, fold in mini ones or press larger pieces just below the surface; exposed marshmallow catches quickly in the air fryer, so check the top from 15 minutes.
Storage & reheating
Keep cooled brownies in an airtight tin for 4–5 days, or reheat squares in the air fryer at 150°C for 2–3 minutes until the edges soften and the centre is warm.
Nutrition
Calories: 250
