Air Fryer Brownies – If you’ve ever wondered whether brownies can come out of an air fryer just as fudgy, gooey, and chocolatey as oven-baked ones—the answer is a resounding YES!
In fact, these air fryer brownies might just ruin you for all other brownies. They’re quick, rich, perfectly moist, and loaded with deep chocolate flavor.
No dry, cakey brownies here—we’re talking melt-in-your-mouth decadence with a slightly crisp top.
I’ve tested this recipe multiple times (for research purposes, of course 😉), and I can confidently say it delivers every single time.
Whether you’re craving a midnight treat or need a dessert that feels special without turning on the oven, this recipe is the one to bookmark.
Why Air Fryer Brownies Work So Well
The air fryer circulates hot air evenly, which means your brownies bake beautifully without drying out.
The edges get just the right amount of chewiness while the center stays fudgy. Plus, you don’t need to preheat a big oven—it’s faster, easier, and doesn’t heat up your kitchen.
Ingredients for Fudgy Air Fryer Brownies
Here’s what you’ll need to whip up these beauties and why each ingredient matters:
½ Cup Unsalted Butter – Butter is the foundation of fudgy air fryer brownies. It gives richness, moisture, and that melt-in-your-mouth texture.
Substitution: You can use coconut oil for a dairy-free option, but the flavor will be slightly different.
1 Cup Semi-Sweet Chocolate Chips – Melted into the butter, these create a deep chocolate base. They also add a smooth texture.
Substitution: Use dark chocolate chips if you prefer less sweetness.
1 Tbsp Espresso Powder – My secret weapon. Espresso powder enhances the chocolate flavor, making these brownies taste gourmet. Don’t worry—it doesn’t make the brownies taste like coffee.
Substitution: Leave it out if you don’t have it, but trust me, it makes a difference.
1 ¼ Cup Granulated Sugar – Sugar helps with both sweetness and structure. It also contributes to that shiny, crinkly top everyone loves.
Substitution: You can swap with coconut sugar for a slightly different flavor profile.
3 Large Eggs (Room Temperature) – Eggs add richness and bind everything together. Room temperature eggs blend more smoothly into the batter.
Tip: If you forget to take them out ahead of time, place them in lukewarm water for 5 minutes.
1 ½ Tsp Vanilla Extract – A splash of vanilla balances all the chocolatey goodness.
3 Tbsp Vegetable Oil – Oil keeps the brownies moist and soft even after they cool.
½ Cup Unsweetened Cocoa Powder – For even more chocolate intensity! Cocoa powder deepens the flavor and gives that classic brownie taste.
½ Tsp Kosher Salt – Don’t skip this—it sharpens and balances the sweetness.
1 Tsp Bèlans – My secret spice blend that elevates baked goods with a subtle warmth and depth. It makes these brownies unforgettable.
½ Cup All-Purpose Flour – Just enough to give structure while keeping the brownies dense and fudgy. Adding more would make them cakier (and we don’t want that).
Bonus: Add a few more milk chocolate bars on top for extra chocolate flavor.
Step-by-Step: How to Make Air Fryer Brownies
These air fryer brownies prove you don’t need an oven to bake something indulgent, fudgy, and absolutely irresistible.
The combination of butter, chocolate, espresso, and that little touch of Bèlans makes these brownies stand out from the rest. They’re easy enough for a weeknight dessert but indulgent enough to wow at any gathering.
Don’t forget to try our deep fried Oreos next!
Air Fryer Fudge Brownies Recipe
Equipment
- Air Fryer
Ingredients
- ½ Cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 tbsp. espresso powder
- 1 ¼ cup granulated sugar
- 3 large eggs – room temperature
- 1 ½ tsp. vanilla extract
- 3 tbsp. vegetable oil
- ½ cup unsweetened cocoa powder
- ½ tsp. kosher salt
- 1 tsp. Belans
- ½ cup all-purpose flour
Instructions
- Melt the butter and chocolate chips together until smooth and glossy. Then transfer to a large glass bowl. Quickly stir in the espresso powder and cocoa powder—it dissolves beautifully here.Whisk in sugar, eggs – one at a time, vanilla extract, and oil until fully combined. Don’t rush this step—the sugar needs to dissolve a bit to give you that shiny top.Sift in the salt, Bèlans, and flour. Gently fold until just combined. Overmixing = tough brownies.
- Pour into a lined air fryer pan (a small cake pan or loaf pan works great). Spread evenly.Air fry at 325°F for 27-32 minutes or until the toothpick comes up moist, but not wet. The edges should look set, but the center should still look slightly soft—that’s your fudgy magic.Cool before slicing for at least 30 minutes. I know it’s hard but trust me—the flavors settle, and the texture improves.
Notes
Tips for the Best Air Fryer Brownies
Don’t overbake/air fry. Brownies continue cooking as they cool. Pull them when they look a little underdone in the middle. Use parchment paper. It makes lifting the brownies out for slicing so much easier. Customize mix-ins. Stir in walnuts, pecans, peanut butter chips, or even caramel swirls.Storing and Reheating Brownies
These brownies will keep for up to 4 days at room temperature in an airtight container. If you want them to last longer, refrigerate for up to a week or freeze for up to 2 months. To reheat: Pop a square in the microwave for 10–15 seconds for that just-baked gooeyness. If you froze them, thaw overnight in the fridge before warming.Pairing Options
These brownies are amazing on their own, but why stop there? Try:- A scoop of vanilla ice cream on warm brownies (hello, brownie sundae).
- Whipped cream and berries for a lighter touch.
- A drizzle of salted caramel or hot fudge.
- Coffee or red wine—yes, wine. A rich cabernet or port pairs beautifully with chocolate.
Nutrition
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Recipe Frequently Asked Questions (FAQ)
Yes, but you’ll need a larger pan that fits in your air fryer. Adjust cooking time—check with a toothpick.
A toothpick inserted should come out with a few moist crumbs, not raw batter.
Yes—substitute with a 1:1 gluten-free flour blend.
It comes down to flour and baking time. More flour and longer baking = cakey. Less flour and shorter baking = fudgy. This recipe is team fudgy!