Sift the cocoa powder into a small bowl to remove any lumps—this ensures a smooth, lump-free batter and better chocolate flavor distribution. Measure out all remaining dry ingredients (flour, sugar, salt, and baking powder) into a separate bowl. Grease 4 small ramekins (about 4-6 oz capacity each) with a light coating of oil or cooking spray. Preheat your air fryer to 180°C (350°F) so it reaches the proper temperature by the time your batter is ready.

In a large mixing bowl, whisk together the oil, applesauce, water, and vanilla essence until well combined and smooth. The applesauce acts as your egg replacement here, providing moisture and structure to the brownies. I find that whisking these wet ingredients first ensures the applesauce breaks down evenly and creates a more cohesive base for the dry ingredients to incorporate into.

Pour the dry ingredient mixture from Step 1 into the wet ingredient base from Step 2, stirring gently until just combined. Be careful not to overmix—stop as soon as you no longer see streaks of dry ingredients. Overmixing develops gluten and can make the brownies tough rather than fudgy. The batter should be smooth and thick, similar to traditional brownie batter.

Fold the chocolate chips gently into the batter using a spatula or wooden spoon. Divide the batter evenly among the 4 greased ramekins, filling each about three-quarters full to allow room for the brownies to rise slightly without overflowing. I like to tap each filled ramekin gently on the counter once or twice to release any air bubbles and ensure even baking.

Carefully place the filled ramekins into the preheated air fryer basket, arranging them so they're not touching each other and air can circulate freely around them. Cook at 180°C (350°F) for 4-5 minutes, checking at the 4-minute mark. The brownies are done when the edges look set and slightly pulled back from the sides of the ramekin, but the center still has a slight jiggle when you gently shake the basket—this indicates they'll have that perfect fudgy center.

Remove the ramekins from the air fryer carefully—they will be very hot. Let them cool in their ramekins for about 3-5 minutes before serving. The brownies will continue to set slightly as they cool. You can eat them warm directly from the ramekin with a spoon for a molten brownie experience, or turn them out onto a plate once they've cooled a bit longer if you prefer.