Air Fryer Brownies

I’ll be honest — I’m one of those people who can’t resist the smell of brownies baking, but I don’t always want to heat up the kitchen with the oven, especially on those sticky summer afternoons. That’s where these air fryer brownies come in. They’re rich, fudgy, and satisfy that chocolate craving in less than half the time it would take in a regular oven. And because they’re small-batch, you won’t have a whole tray staring at you from the counter… though, if you’re anything like me, that tray wouldn’t last long anyway.

I’ve made these on rainy afternoons when I just wanted something warm and sweet with my coffee, and I’ve also made them after dinner when guests were still lingering and a “little something chocolate” sounded perfect. They’ve never disappointed.

Why These Brownies Work So Well

What I love most is that you don’t need anything fancy — just your air fryer and a small 6-inch pan. It’s the kind of recipe that’s as perfect for a beginner baker as it is for someone who’s been whipping up brownies for decades.
You can make them with whole wheat flour, all-purpose, or gluten-free flour, and no one will be able to tell the difference. I’ve served these to friends without telling them they were gluten-free, and they had no clue.

Plus, the air fryer doesn’t just save you from heating up the kitchen — it gives the brownies that perfect thin, crackly top with a gooey center. If you’re team fudgy over cakey, this recipe is for you.

My Ingredient Notes and Little Secrets

• Flour – I’ve tested this with whole wheat flour (what you see in the photos), regular all-purpose, and a 1-to-1 gluten-free blend. All work beautifully. If you’re nervous about whole wheat tasting heavy, don’t be — it blends right in with the chocolate.

• Cocoa Powder – Dutch-process cocoa is my go-to because it gives a deeper, smoother chocolate flavor. If you only have the regular kind, go ahead and use it. Just know the texture might be a bit more cake-like.

• Fat Choices – Refined coconut oil is perfect if you want zero coconut flavor. I’ve used butter for a richer taste, but keep an eye on them — butter can make them dry faster.

• Sugar – Granulated sugar or coconut sugar works. I don’t recommend liquid sweeteners here; they can mess with the texture.

• Egg – I’ve tested egg replacements and they just don’t give the same fudgy bite. If you need an egg-free version, make my eggless brownie recipe in a smaller batch.

• Chocolate Chips – Optional, but highly recommended. That little pocket of melted chocolate in each bite makes them feel bakery-level.

How I Make Them

I whisk the wet ingredients, stir in the dry until just combined (overmixing is a brownie’s worst enemy), then pour the batter into a greased 6-inch pan. I sprinkle chocolate chips over the top for good measure.

I preheat my air fryer to 340°F, slide the pan in, and let it do its magic. In my air fryer, they’re ready in about 14–18 minutes, but I always check early. Different air fryers run hotter or cooler, and dark pans will cook faster than light ones.

Here’s my personal trick: I pull them out when the edges are set but the middle still looks slightly soft. They finish cooking as they cool, and that’s how you get that dreamy fudgy center.

My Tips for Perfect Air Fryer Brownies Every Time

• Don’t Overmix – I know it’s tempting to make the batter super smooth, but too much mixing adds air and leads to a more cake-like texture.

• Test Early and Often – Air fryers vary a lot. I start checking at the 12-minute mark. A toothpick in the center should have moist crumbs, not wet batter.

• Pan Matters – A dark or glass pan will cook faster than a shiny metal one. I keep a mental note of which pan I used so I can adjust next time.

• Cool Before Cutting – I’ve made the mistake of cutting too early. Let them cool so they hold their shape and the texture settles into that perfect fudginess.

Serving Ideas Straight from My Kitchen

These brownies are perfect warm with a scoop of vanilla ice cream, but I’ve also served them cold from the fridge for a chewier bite. I’ve tucked squares into lunchboxes, crumbled them over yogurt for a “fancy” breakfast, and once even layered them into a trifle with whipped cream and berries for a last-minute dessert.

If you’re feeling indulgent, spread a layer of chocolate fudge frosting on top once they’ve cooled — it turns them into a celebration dessert instantly.

Storing and Make-Ahead Notes

They keep well at room temperature for up to 4 days, but I often refrigerate them because the texture gets denser and more like fudge. You can make the batter a day ahead, refrigerate it in the pan, then bake when you’re ready — just add a minute or two to the cooking time.

If You Don’t Have a 6-Inch Pan

I’ve baked these in ramekins for individual servings, and it works perfectly. Just keep in mind they’ll cook faster, so check early. Any small, oven-safe dish that fits in your air fryer is fair game — glass, ceramic, silicone, or metal.

Yield: 6

Air Fryer Brownies

Print

When a chocolate craving hits, these fudgy Air Fryer Brownies come to the rescue. They’re rich, gooey, and ready in just 20 minutes, making them perfect for a last-minute dessert or a cozy night in.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1/2 cup (100 g) granulated sugar or coconut sugar
• 1/3 cup (42 g) whole wheat flour or all-purpose flour (for gluten-free, use 1/3 cup / 46 g Bob’s Red Mill 1-to-1 Gluten-Free Baking Mix)
• 1/4 cup (29 g) Dutch-process cocoa powder, sifted if needed
• 1/4 cup + 2 teaspoons (65 g) coconut oil or unsalted butter, melted and slightly
• cooled
• 1 large egg (50 g, out of shell)
• 1 teaspoon vanilla extract
• 1/16 teaspoon salt
• 1/4 cup (43 g) chocolate chips, plus extra mini chips for topping

Instructions

1. Line a 6-inch round cake pan with parchment paper.
2. In one bowl, whisk together the flour, cocoa powder, and salt until well combined. In a separate larger bowl, stir the melted coconut oil (or butter) with sugar and vanilla until smooth. Beat in the egg just until blended.
3. Gently fold the dry ingredients into the wet mixture, mixing until almost no streaks of flour remain. Avoid overmixing to keep the brownies tender. Stir in the chocolate chips.
4. Preheat the air fryer to 340°F (170°C). Pour the batter into the prepared pan and scatter mini chocolate chips over the top.
5. Bake for 10–14 minutes, until the brownies have a delicate crust and the center looks just set. A toothpick inserted into the middle should come out wet, while one from the edges should have moist crumbs. The brownies will continue to set as they cool.
6. Let cool completely in the pan before slicing. Store in an airtight container at room temperature for up to 4 days, or refrigerate for a denser, fudgier texture.

Notes

• For a dairy-free version, use coconut oil and dairy-free chocolate chips.
  
• Cooling completely is key for the perfect fudgy texture.
  
• Refrigerating the brownies will make them even richer and denser.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 209Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 36mgSodium 65mgCarbohydrates 26gFiber 1gSugar 1gProtein 4g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Common Questions I Get

Can I double the recipe?
Yes, but bake in two batches unless you have an extra-large air fryer.

Will they taste like coconut if I use coconut oil?
Not if you use refined coconut oil. Unrefined will give a subtle coconut flavor.

Can I cut down on the sugar?
A little, but not too much. Sugar affects the texture as much as the sweetness.

Can I skip the chocolate chips?
Of course, but why would you want to?

If you make these, I’d love to know how they turn out in your air fryer — especially if you’ve got a model that bakes them faster or slower. Every air fryer has its quirks, but once you nail the timing, you’ll have a go-to brownie recipe you can whip up without breaking a sweat.

Try other Brownie recipes:

• Small Batch Brownies
• Ultimate Strawberry Brownies
• Fudgy Vegan Chocolate Brownies