Single Serve Air Fryer Brownie

Here is my favorite air fryer brownie for one recipe, with rich cocoa powder, butter, and just a hint of espresso to bring out all those chocolate flavors in a single-serving treat.

This little brownie has saved me so many times when I just need something sweet after dinner but don’t want to make a whole pan of brownies. It comes together in minutes, and you can eat it straight from the ramekin while it’s still warm. What could be better than that?

What Kind of Cocoa Should I Use?

For this single-serving brownie, you can use either natural cocoa powder or Dutch-processed cocoa powder, and both will give you great results. Natural cocoa has a lighter, more fruity chocolate flavor and works well if you like a classic brownie taste, while Dutch-processed cocoa is darker and richer with a smoother flavor. Whatever you’ve got in your pantry will work just fine, so don’t stress about running out to buy a specific type. Just make sure your cocoa powder is fresh and hasn’t been sitting in the back of your cupboard for years, as old cocoa can taste stale and won’t give you that deep chocolate flavor you’re looking for.

Options for Substitutions

This single-serve brownie is pretty straightforward, but here are some swaps you can make:

• Butter: You can use coconut oil or vegetable oil instead of butter. If using oil, stick with 2 tablespoons for the same rich texture.
• Sugar: White sugar works best here, but you can try brown sugar for a slightly deeper, molasses-like flavor. Honey or maple syrup won’t work well in this recipe since they’ll change the texture too much.
• Egg yolk: This one’s a bit tricky since the yolk is what makes the brownie fudgy. In a pinch, you can try 1 tablespoon of Greek yogurt or sour cream, though the texture will be slightly different.
• Cocoa powder: Regular unsweetened cocoa powder is what you need here. Don’t substitute with hot chocolate mix as it contains sugar and milk powder that will throw off the recipe.
• Flour: All-purpose flour is best, but you can use a gluten-free flour blend if needed. The texture might be slightly different, but it’ll still work.
• Vanilla essence: If you’re out of vanilla, you can skip it or try a tiny pinch of instant coffee to boost the chocolate flavor instead.

Watch Out for These Mistakes While Baking

The biggest mistake when making a single-serve brownie is overbaking, which happens fast in an air fryer – start checking at 8 minutes since air fryers can vary in temperature, and look for a slightly underdone center that will continue cooking as it cools.

Don’t skip greasing your ramekin really well (butter works better than cooking spray here), or you’ll end up with a brownie stuck to the sides that’s impossible to get out in one piece.

Make sure your butter is fully melted and slightly cooled before adding the egg yolk, otherwise you might end up with scrambled bits in your batter.

For an even fudgier texture, try using one less tablespoon of flour, and remember that this brownie is meant to be eaten warm with a spoon right from the ramekin – it’s not supposed to look perfect!

What to Serve With Air Fryer Brownie?

This single-serve brownie is pretty rich and fudgy on its 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 hard to beat. If you want to get a little fancy, add some whipped cream and a drizzle of chocolate or caramel sauce. Fresh berries like strawberries or raspberries are also great alongside this brownie since they add a nice tartness that balances out the chocolate. For a cozy night in, pair it with a glass of cold milk or a hot cup of coffee.

Storage Instructions

Store: If you somehow have leftovers (which rarely happens with brownies!), keep your brownie in an airtight container at room temperature for up to 2 days. You can also wrap it tightly in plastic wrap and store it in the fridge for up to 4 days if you want it to last a bit longer.

Enjoy: This brownie is best eaten fresh and warm right out of the air fryer. If it’s been sitting in the fridge, just pop it in the microwave for about 10-15 seconds to warm it up and get that gooey texture back.

Estimated Nutrition

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

• Calories: 330-380
• Protein: 4-5 g
• Fat: 17-20 g
• Carbohydrates: 41-46 g

Ingredients

• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 3.5 tbsp sugar
• 2.5 tbsp cocoa (I use Hershey’s Special Dark for a richer color)
• 1/4 tsp vanilla
• 1/8 tsp salt
• 1 egg yolk (room temperature, about 70°F, helps it emulsify better)
• 4 tbsp flour
• A pinch of espresso powder

Step 1: Prepare Your Ramekin and Mise en Place

• Butter or cooking spray for greasing
• All ingredients measured and ready

Lightly grease a 6-8 ounce ramekin or small baking dish with butter or cooking spray—this ensures your brownie releases cleanly after cooking.

While your air fryer preheats to 350°F, gather all your ingredients and measure them out.

I like to use room temperature egg yolks because they emulsify more smoothly into the batter, creating a fudgier texture rather than a cake-like one.

Step 2: Create the Chocolate Base

• 2.5 tbsp butter
• 3.5 tbsp sugar
• 2.5 tbsp cocoa
• 1/4 tsp vanilla
• 1/8 tsp salt
• A pinch of espresso powder

Melt the butter in a small bowl (about 30-45 seconds in the microwave or gently over low heat), then whisk in the sugar, cocoa powder, vanilla extract, salt, and espresso powder.

The espresso powder is a secret weapon—it deepens the chocolate flavor without adding coffee taste.

Stir until smooth and well combined, making sure there are no cocoa lumps.

This warm chocolate mixture is your flavor foundation, so take a moment to ensure it’s fully integrated.

Step 3: Temper and Incorporate the Egg Yolk

• Chocolate base mixture from Step 2
• 1 egg yolk

Add the room temperature egg yolk to the warm chocolate mixture and stir vigorously for about 30 seconds until the yolk is fully incorporated and the mixture becomes glossy and emulsified.

This step is crucial—the warm chocolate gently cooks and binds with the yolk, creating richness and helping the brownie set properly in the air fryer.

Don’t skip the vigorous stirring; it ensures a cohesive batter rather than separated ingredients.

Step 4: Finish the Batter

• 4 tbsp flour
• Chocolate-egg mixture from Step 3

Gently fold in the flour until just combined—you want a thick, fudgy batter with no streaks of white flour, but don’t overmix or you’ll develop too much gluten and lose that tender crumb.

Pour the batter into your prepared ramekin, smoothing the top lightly with the back of a spoon.

The batter should fill the ramekin about two-thirds full to allow for some rise.

Step 5: Air Fry Until Fudgy

• Batter from Step 4

Place the ramekin in your preheated 350°F air fryer basket and cook for 10-12 minutes.

The brownie is done when the edges are set and slightly pulling away from the sides, but the center still jiggles slightly when you gently shake the ramekin—this is what gives you that fudgy, almost molten center.

If you prefer a cake-like brownie, air fry for the full 12 minutes or slightly longer until the center is fully set.

Step 6: Cool and Serve

• Cooked brownie from Step 5

Remove the ramekin from the air fryer and let it cool for 3-5 minutes at room temperature.

This resting period allows the brownie to set slightly while staying warm and fudgy.

Serve it directly in the ramekin with a spoon, optionally topped with a scoop of vanilla ice cream, whipped cream, or a light dusting of cocoa powder if desired.

Single Serve Air Fryer Brownie

Delicious Single Serve Air Fryer Brownie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 1 brownie

Calories: 355

Ingredients Method

Ingredients

  

• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 3.5 tbsp sugar
• 2.5 tbsp cocoa (I use Hershey's Special Dark for a richer color)
• 1/4 tsp vanilla
• 1/8 tsp salt
• 1 egg yolk (room temperature, about 70°F, helps it emulsify better)
• 4 tbsp flour
• A pinch of espresso powder

Method

 

1. Lightly grease a 6-8 ounce ramekin or small baking dish with butter or cooking spray—this ensures your brownie releases cleanly after cooking. While your air fryer preheats to 350°F, gather all your ingredients and measure them out. I like to use room temperature egg yolks because they emulsify more smoothly into the batter, creating a fudgier texture rather than a cake-like one.
2. Melt the butter in a small bowl (about 30-45 seconds in the microwave or gently over low heat), then whisk in the sugar, cocoa powder, vanilla extract, salt, and espresso powder. The espresso powder is a secret weapon—it deepens the chocolate flavor without adding coffee taste. Stir until smooth and well combined, making sure there are no cocoa lumps. This warm chocolate mixture is your flavor foundation, so take a moment to ensure it's fully integrated.
3. Add the room temperature egg yolk to the warm chocolate mixture and stir vigorously for about 30 seconds until the yolk is fully incorporated and the mixture becomes glossy and emulsified. This step is crucial—the warm chocolate gently cooks and binds with the yolk, creating richness and helping the brownie set properly in the air fryer. Don't skip the vigorous stirring; it ensures a cohesive batter rather than separated ingredients.
4. Gently fold in the flour until just combined—you want a thick, fudgy batter with no streaks of white flour, but don't overmix or you'll develop too much gluten and lose that tender crumb. Pour the batter into your prepared ramekin, smoothing the top lightly with the back of a spoon. The batter should fill the ramekin about two-thirds full to allow for some rise.
5. Place the ramekin in your preheated 350°F air fryer basket and cook for 10-12 minutes. The brownie is done when the edges are set and slightly pulling away from the sides, but the center still jiggles slightly when you gently shake the ramekin—this is what gives you that fudgy, almost molten center. If you prefer a cake-like brownie, air fry for the full 12 minutes or slightly longer until the center is fully set.
6. Remove the ramekin from the air fryer and let it cool for 3-5 minutes at room temperature. This resting period allows the brownie to set slightly while staying warm and fudgy. Serve it directly in the ramekin with a spoon, optionally topped with a scoop of vanilla ice cream, whipped cream, or a light dusting of cocoa powder if desired.