When cooking a cake in the air fryer, the cooking times may vary depending on the size of your basket liner or cake tin insert and the shape of your air fryer, so go by the instructions on what to look for, more than the timings. You’re looking for your brownies to be set on top with a shiny crust, but with a slight wobble in the centre. You can, of course, dig into this fudgy bake as soon as it’s cool but, for a neater slice, make a few hours or even a day before you want to serve.
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Yields:
16 serving(s)
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Cal/Serv:
202
Ingredients
150g
butter
150g
dark chocolate, roughly chopped
225g
caster sugar
3
medium eggs
40g
plain flour
25g
cocoa powder
Directions
Step 1Preheat air fryer to 160°C. Line an 18cm square air fryer-safe cake tin, or a roughly 17 x 21cm silicone air fryer basket liner (that’s at least 4cm deep), with baking parchment.
Step 2In a medium pan over low heat, melt the butter and 100g chocolate, stirring regularly. Remove pan from the heat and leave to cool slightly.
Step 3Add the sugar to the pan and mix with a spatula until combined. The mixture will look a little grainy, but it will come together when you add the eggs.
Step 4Beat in the eggs, one at a time, until combined. Sift over the flour and cocoa powder and mix to combine, then stir in the remaining 50g chopped chocolate.
Step 5Scrape the mixture into the prepared tin or liner and smooth to level. Cook for 20-30min, until a thin, shiny crust forms on top and the brownie is set with a slight wobble in the centre. Remove from the air fryer and leave to cool in the tin/liner.
Step 6Once cool, remove brownie to a board and peel off the lining parchment. Slice and serve, or for a firmer slice, chill for 1hr (or overnight) before serving.
TO STORE Store in an airtight container at room temperature for 5 days.
GH TIP To cook in a conventional oven, preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm square tin with baking parchment. Bake for 25min, until a crust has formed on top and the brownie is set with a slight wobble in the centre. Leave to cool completely in the tin.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
