If you’re anything like me, those late-night chocolate cravings hit hard—and fast. And sometimes, all I want is a rich, fudgy brownie without having to crank up the oven or commit to an entire tray. That’s where these small-batch Air Fryer Brownies come in. They’re perfectly chocolatey, just the right mix of fudgy and cakey, and made with simple pantry staples. No fancy equipment. No boxed mixes. Just pure homemade goodness in a fraction of the time.
Why These Brownies Just Work
I used to think brownies needed an oven to taste like the real deal. I mean, how can something this decadent come out of an air fryer? But I gave it a try one cozy Sunday afternoon when the kids wanted dessert and I just didn’t have the energy to deal with preheating the oven. And honestly? I was shocked. They came out perfectly soft in the center, slightly crisp around the edges—exactly how I love them.
This recipe gives you a small batch that’s ideal when you’re baking for 2–4 people (or just yourself on a bad day). It doesn’t heat up the kitchen, uses only one bowl, and you don’t need any boxed mix. I’ve made this a dozen times now, and it’s officially in my “go-to sweet tooth” folder.
What You’ll Need to Whip These Up
Dry Ingredients:
All-purpose flour
Unsweetened cocoa powder
Granulated sugar
Salt
Baking powder
Wet Ingredients:
Melted unsalted butter
Vegetable oil (or any neutral oil)
Vanilla extract
Eggs
Optional Add-ins:
Sometimes I’ll sneak in a handful of chopped walnuts for texture—especially when I’m making a batch just for me. The kids usually stage a protest if they see any nuts, so I keep it nut-free most of the time. But if you’re a nut-lover, ¼ cup of walnuts stirred into the batter makes it even more irresistible.
A Few Handy Tools
Nothing fancy here—just your basic kitchen tools:
1 mixing bowl (I love anything dishwasher safe)
A whisk or sturdy spatula
6-inch baking pan (round or square, whatever fits your air fryer)
Nonstick spray or parchment paper
Air fryer (basket style works best, but toaster ovens with air fry mode are good too)
Step-by-Step: How I Make Them
Prep your pan: I usually grab a 6-inch pan and coat it generously with butter (bottom and sides). You could also use parchment paper if you’re worried about sticking.
Preheat the air fryer: Set it to 330°F and let it run for about 5 minutes while you make the batter.
Mix the batter: In one bowl, combine your flour, cocoa powder, sugar, eggs, melted butter, oil, vanilla, salt, and baking powder. Stir it all up until it looks like thick, glossy brownie batter.
Pour & smooth: Spread the batter into your greased pan and level out the top with the back of a spoon.
Air fry: Pop it into the preheated air fryer and bake for about 15 minutes. Check with a toothpick—if it comes out with a few moist crumbs, it’s perfect. If it’s still gooey in the middle, give it a couple more minutes.
Cool & cut: Let it cool right in the pan. This is the hardest part—waiting. But trust me, cutting into them too soon makes a mess (I’ve done it more than once).
Real-Life Tips From My Kitchen
Don’t overmix. Just stir until the ingredients come together. Overmixing can make them a little too cakey.
Play around with add-ins. I’ve tried mini chocolate chips, espresso powder, and even a swirl of peanut butter once—so good.
Keep an eye on the bake time. Every air fryer is a little different. My older one takes 17 minutes, but the new one finishes in 15 flat.
Making Ahead or Storing Leftovers
Brownies rarely last long in my house, but if you do have leftovers:
Room temperature: Store them in an airtight container for up to 3 days.
Fridge: Keep them in the fridge if you like them extra fudgy. I love them cold with a hot cup of tea.
Freezer: Wrap each piece in plastic wrap and stash them in a zip-top bag. They’ll keep for up to 2 months. Just let them thaw at room temp—or microwave for 10–15 seconds for a warm, gooey treat.
Serving Ideas (Besides Just Gobbling Them Up)
Sometimes we’ll top them with a scoop of vanilla ice cream or a dollop of whipped cream. If it’s date night at home, I’ll drizzle some warm ganache or chocolate syrup on top for a little extra drama. These brownies are humble—but they clean up nicely.
Frequently Asked Questions
Can I double the recipe?
Not in the air fryer. I’d suggest making one batch at a time unless you have a really big air fryer. The batter needs room to bake evenly.
Can I use a boxed mix instead?
Yep, I’ve done that too on lazy days. Just cut the mix in half and follow the same process. Works like a charm.
What kind of pan should I use?
Anything that fits in your air fryer will work. I’ve used a 6-inch cake pan, a small glass dish, and even a mini loaf pan once. Just make sure it’s oven-safe.
Air Fryer Brownies
When that chocolate craving hits and you don’t want to heat up the whole kitchen, these air fryer brownies are the answer. Rich, slightly fudgy with just a hint of cakey texture—this small batch is just enough to satisfy without overdoing it. Perfect for a cozy treat for two (or four if you’re feeling generous).
Ingredients
- ¾ cup granulated sugar
- 6 tablespoons unsweetened cocoa powder
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup melted unsalted butter
- 1 tablespoon vegetable oil
- ½ teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Start by prepping a 7-inch baking pan—grease the bottom and sides well with butter to keep the brownies from sticking.
- Preheat your air fryer to 330°F while you mix the batter. Let it run empty for about 5 minutes to warm up.
- In a large bowl, whisk together the sugar, cocoa powder, and flour until evenly blended. Crack in the eggs, then pour in the melted butter, oil, and vanilla. Add the baking powder and salt. Stir everything together until the mixture is smooth and well combined.
- Pour the batter into your prepared pan and spread it out evenly with a spatula.
- Carefully place the pan into your preheated air fryer. Cook for 15 minutes, or until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool in the pan before slicing and serving. They firm up a bit more as they cool, giving you that perfect chewy edge.
Notes
- Every air fryer runs a little differently, so check doneness a minute or two early just in case. If you like them gooier, shave a minute off the cook time!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 402Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 124mgSodium 200mgCarbohydrates 54gFiber 2gSugar 38gProtein 6g
dinnerbytes.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 dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Do I need to line the pan with parchment?
Not always. I usually just butter it well. But if you’re nervous about sticking, parchment is a safe bet.
Let me tell you, once you try brownies in the air fryer, it’s hard to go back. This recipe has saved me on busy evenings, last-minute dessert cravings, and even a few “I need chocolate right now” moments. It’s a small batch, made from scratch, and just the kind of treat I’d bring to your kitchen if I could.
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