Easy Air Fryer Brownies

I’ll be honest—I bought my air fryer thinking it was just for making crispy fries and reheating leftovers. Brownies? That seemed like a stretch. But then one day I had a serious chocolate craving and my oven was already occupied with dinner, so I figured, why not give it a shot?

Turns out, the air fryer makes brownies that are crispy around the edges and fudgy in the middle, just like the best brownies should be. Plus, they’re done in about 15 minutes, which is way faster than heating up your whole oven and waiting around. Now whenever I need a quick chocolate fix, this is my go-to method.

What Kind of Cocoa Should I Use?

For air fryer brownies, you can use either natural cocoa powder or Dutch-processed cocoa powder, and both will give you delicious results. Natural cocoa powder has a more intense, slightly acidic chocolate flavor that works great if you like a classic brownie taste. Dutch-processed cocoa is a bit milder and darker in color, which can give your brownies a richer appearance. Whatever you choose, just make sure your cocoa powder is fresh and hasn’t been sitting in your pantry for years, as old cocoa can taste flat and won’t give you that deep chocolate flavor you’re looking for.

Options for Substitutions

This brownie recipe is pretty forgiving, so here are some swaps you can make if you’re missing an ingredient:

• Butter: You can replace the butter with coconut oil or additional vegetable oil if needed. The texture will be slightly different but still tasty.
• Vegetable oil: Melted coconut oil, canola oil, or even melted butter work just fine in place of vegetable oil.
• All-purpose flour: For a gluten-free version, use a 1-to-1 gluten-free flour blend. The brownies will turn out just as good.
• Sugar: You can use coconut sugar or brown sugar instead of white sugar. Brown sugar will give you chewier, slightly more caramel-flavored brownies.
• Eggs: If you need an egg substitute, try using 2 tablespoons of applesauce per egg or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg. Let the flax mixture sit for 5 minutes before adding it to your batter.
• Vanilla essence: Vanilla extract works the same way, or you can skip it altogether if you don’t have any on hand – your brownies will still taste great.
• Baking powder: Don’t skip the baking powder – it’s essential for giving your brownies the right texture and helping them rise properly in the air fryer.

Watch Out for These Mistakes While Baking

The biggest mistake people make with air fryer brownies is setting the temperature too high, which creates a crusty exterior while leaving the center undercooked – stick to 330°F and resist the urge to crank up the heat.

Overmixing your batter is another common error that leads to tough, cakey brownies instead of the fudgy texture you want, so mix just until the ingredients are combined and you don’t see any dry flour.

Since air fryers cook faster than traditional ovens, check your brownies at the 12-minute mark with a toothpick – it should come out with a few moist crumbs, not completely clean, as they’ll continue cooking while cooling in the pan.

Make sure your pan fits comfortably in the air fryer basket with at least an inch of space around it for proper air circulation, and don’t skip greasing the pan well or you’ll have a mess when trying to remove them.

What to Serve With Air Fryer Brownies?

These brownies are pretty rich and fudgy on their own, so a scoop of vanilla ice cream on top is always a good call – the cold ice cream melting into the warm brownie is just perfect. You could also serve them with a dollop of whipped cream and some fresh berries like strawberries or raspberries to cut through the chocolate richness. If you’re feeling fancy, drizzle some caramel or chocolate sauce over the top, or dust them with powdered sugar for a simple finishing touch. A glass of cold milk is the classic pairing that never gets old, especially if you’re serving these as an after-dinner treat.

Storage Instructions

Store: Keep your air fryer brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. I like to cut them into squares first and stack them with parchment paper in between so they don’t stick together.

Freeze: These brownies freeze really well for up to 3 months. Wrap individual pieces in plastic wrap, then store them all together in a freezer bag. That way you can grab just one or two whenever a chocolate craving hits!

Enjoy: If you froze your brownies, just let them thaw at room temperature for about 30 minutes. For a fresh-from-the-oven feel, warm them in the microwave for 10-15 seconds. They get all gooey and delicious again!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 16-20 g
• Fat: 46-54 g
• Carbohydrates: 186-200 g

Ingredients

• 3/4 cup all-purpose flour
• 7 tbsp cocoa powder
• 1 cup sugar
• 1/4 cup butter (melted and cooled to room temperature)
• 2 eggs
• 1 tbsp vegetable oil (or any other neutral oil like canola)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp baking powder (sifted to remove lumps)
• 1/4 tsp espresso powder

Step 1: Prepare the Dry Ingredients

• 3/4 cup all-purpose flour
• 7 tbsp cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp espresso powder
• 1/4 tsp salt

In a medium bowl, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt.

Sifting the cocoa and baking powder beforehand removes lumps and ensures even distribution of the leavening agent throughout the batter, which is crucial for consistent texture in brownies.

Set this dry mixture aside.

Step 2: Combine Wet Ingredients and Build the Batter

• 1/4 cup butter
• 2 eggs
• 1 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 cup sugar
• dry ingredient mixture from Step 1

In a separate bowl, whisk together the melted and cooled butter, eggs, vegetable oil, and vanilla extract until well combined.

Add the sugar and whisk until the mixture is slightly thickened and well incorporated.

This emulsification helps create a fudgy texture.

Pour the dry ingredient mixture from Step 1 into the wet ingredients and fold together gently with a spatula until just combined—do not overmix, as this keeps the brownies tender rather than cake-like.

Step 3: Prepare the Air Fryer and Pan

• butter

Preheat your air fryer to 330°F for about 5 minutes.

While it heats, lightly grease a 7-inch round or 6×6 inch square baking pan (or similar size that fits in your air fryer basket) with butter.

I prefer this lower temperature for air fryer brownies because it allows the center to cook through without the edges overbaking.

Step 4: Fill and Air Fry the Brownies

• batter from Step 2

Pour the batter from Step 2 into the prepared pan and spread it evenly.

Carefully place the pan in the preheated air fryer basket and air fry at 330°F for 15 minutes.

The brownies should be set around the edges but still slightly jiggly in the very center when done—this is intentional, as they will continue to cook slightly as they cool and will set up to the perfect fudgy consistency.

Step 5: Cool and Serve

Remove the pan from the air fryer and let the brownies cool in the pan for at least 15-20 minutes before cutting into squares.

This resting time allows the structure to set properly so they hold their shape cleanly when you cut them.

For extra fudgy brownies, I recommend serving them while still slightly warm.

Easy Air Fryer Brownies

Delicious Easy Air Fryer Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 pieces

Calories: 1275

Ingredients Method

Ingredients

  

• 3/4 cup all-purpose flour
• 7 tbsp cocoa powder
• 1 cup sugar
• 1/4 cup butter (melted and cooled to room temperature)
• 2 eggs
• 1 tbsp vegetable oil (or any other neutral oil like canola)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp baking powder (sifted to remove lumps)
• 1/4 tsp espresso powder

Method

 

1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt. Sifting the cocoa and baking powder beforehand removes lumps and ensures even distribution of the leavening agent throughout the batter, which is crucial for consistent texture in brownies. Set this dry mixture aside.
2. In a separate bowl, whisk together the melted and cooled butter, eggs, vegetable oil, and vanilla extract until well combined. Add the sugar and whisk until the mixture is slightly thickened and well incorporated. This emulsification helps create a fudgy texture. Pour the dry ingredient mixture from Step 1 into the wet ingredients and fold together gently with a spatula until just combined—do not overmix, as this keeps the brownies tender rather than cake-like.
3. Preheat your air fryer to 330°F for about 5 minutes. While it heats, lightly grease a 7-inch round or 6x6 inch square baking pan (or similar size that fits in your air fryer basket) with butter. I prefer this lower temperature for air fryer brownies because it allows the center to cook through without the edges overbaking.
4. Pour the batter from Step 2 into the prepared pan and spread it evenly. Carefully place the pan in the preheated air fryer basket and air fry at 330°F for 15 minutes. The brownies should be set around the edges but still slightly jiggly in the very center when done—this is intentional, as they will continue to cook slightly as they cool and will set up to the perfect fudgy consistency.
5. Remove the pan from the air fryer and let the brownies cool in the pan for at least 15-20 minutes before cutting into squares. This resting time allows the structure to set properly so they hold their shape cleanly when you cut them. For extra fudgy brownies, I recommend serving them while still slightly warm.