If there’s a dessert that can unite everyone, it’s definitely Brownies, whether baked in a Air Fryer or oven, the result will still be fantastic: soft inside, with a light crust on top and a fragrance that fills the whole house, making it irresistible!
The Brownies, along with Cookies, are among the most well-known and iconic American desserts, and today I want to share with you this simple, quick recipe with guaranteed results. Perfect for a delicious snack, to accompany a coffee, or to save a last-minute dinner.
These Brownies have become a classic at my house because they have everything you want from a chocolate dessert: crunchy on top, soft in the middle, with an intense, enveloping flavor, and they’re even better the next day! The preparation is so simple that it’s almost unbelievable to achieve such a delicious result with so little effort, thanks also to the contribution of the Air Fryer, which makes everything easier, but for those who don’t have the ‘friggy’, I also leave instructions for baking in the oven.
Why should you try them? Few ingredients, all easy to find, dough ready in less than 15 minutes, a fudgy, moist, and melt-in-your-mouth texture, and customizable with nuts, extra chocolate chips, or a pinch of flake salt.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 18 x 23 cm rectangular pan
- Cooking methods: Bain-marie, Air Frying, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for an 18×23 cm pan
- 6 oz 50% dark chocolate
- 6 oz butter
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 3 eggs (medium/large at room temperature)
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder (coffee spoon)
- 1 pinch salt
Tools
Recommended Tools
- 1 Air Fryer
- 1 Electric Whisk
- 2 Bowls
- 1 Saucepan
- 1 Spatula
- 1 Sieve
- 1 Nonstick Pan rectangular
- 1 Parchment Paper sheet
Steps
Preparing Brownies in Air Fryer
Melt the chocolate in a bain-marie by placing a bit of water in a saucepan and putting a bowl with broken chocolate and butter inside. Use a larger bowl so that the water does not come into contact with the bottom; the chocolate should melt slowly with the heat. Stir often until you get a smooth cream
When the chocolate has completely melted, remove the bowl from the saucepan and set it aside
While the chocolate is cooling, take another bowl and, using an electric whisk, beat the eggs with the sugar until you obtain a light and frothy mixture
Pour the chocolate mix into the eggs and gently stir with a spatula from top to bottom to avoid deflating the mixture
Add flour, baking powder, and salt in two batches, sifting them to avoid lumps.
Mix the batter well with the spatula and add the cocoa, also sifted
Stir again until you obtain a well-mixed batter
Pour the batter into the baking dish lined with previously buttered parchment paper
Level it well and preheat the air fryer for 2-3 minutes at 320°F
Insert the mold into the air fryer and bake at 320°F for 30 minutes using the bake or air fry setting
At this point, a crust has formed on the surface; you can do the toothpick test. If it is liquid, continue for a couple of minutes. If the crust has not formed, continue for another 5 minutes.
Let it cool for 15-20 minutes and remove it by lifting with the parchment paper. To remove the paper and cut it into squares, it must be completely cold
Here they are ready! Enjoy your snack 😋🍫
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Storing Brownies
Brownies can be stored at room temperature for 3–4 days in an airtight container. In fact, they taste even better the next day!
Brownies can be stored at room temperature for 3–4 days in an airtight container. In fact, they taste even better the next day!
Oven Baking Brownies
In a static oven, preheat and bake at 356°F for 30 minutes; in a convection oven, 320°F for 30 minutes
Brownies Tips
Pan: you can also use a 9×9 inch square pan, but be mindful of the baking times as the pan size affects the cooking time. If you use a larger pan, it may take a few minutes less. For this recipe, even though I am against it, it is necessary to use parchment paper. If the mixture is poured directly into the greased pan, it will be difficult to remove, risking breaking it and not being able to cut it perfectly. So, grease and line it with paper
Baking: When tested with a toothpick, the inside should be soft but not liquid; if it is, continue for 2–3 minutes, but if the classic crust has not formed on the surface, increase the baking time by another 5 minutes
