Fudgy, crackly-topped brownies in a small batch, made eggless with curd. A 15 cm (6 inch) tin of air fryer brownies takes about 20 minutes, just right for 4–6 people.
| Prep | 10 min |
| Bake | 18–22 min |
| Temperature | 160 °C (320 °F) |
| Tin | 15 cm (6 inch) square or round |
Ingredients
- 100 g dark chocolate, chopped
- 60 g butter
- ½ cup (100 g) sugar
- ⅓ cup (80 g) thick curd
- ½ cup (60 g) maida
- 2 tbsp cocoa powder
- ¼ tsp baking soda, a pinch of salt, ½ tsp vanilla
- Optional: chopped walnuts or chocolate chips
Method
- Melt the chocolate and butter together (microwave in 20-second bursts, or over a double boiler). Stir smooth.
- Whisk in the sugar, then the curd and vanilla.
- Sift in maida, cocoa, baking soda and salt. Fold until just combined. Add walnuts if using.
- Pour into a greased, parchment-lined tin and smooth the top.
- Bake at 160 °C (320 °F) for 18–22 minutes. A toothpick should come out with a few moist crumbs, not wet batter.
- Cool completely in the tin before cutting. Brownies set as they cool.
Fudgy or cakey?
| Want | Do this |
|---|---|
| Fudgier | Bake for 18 min; chill before cutting |
| Cakier | Add 2 tbsp more maida and ¼ tsp baking powder; bake 22 min |
| Crackly top | Whisk the sugar into the warm chocolate thoroughly |
Air fryer baking tips
- Check your tin fits with at least 1–2 cm of space around it for airflow. A 15 cm (6 inch) tin fits most 4 L+ baskets.
- Bake low: 150–160 °C. The element is close to the top, so higher temperatures brown the top before the middle cooks.
- Cover loosely with foil if the top browns too early, and tuck the edges in so the fan can’t lift it.
- Preheat for 3 minutes for a more even rise.
Frequently asked questions
How long do brownies take in an air fryer?
18–22 minutes at 160 °C (320 °F) in a 15 cm tin.
Can I make brownies without eggs?
Yes. Curd replaces the eggs here, giving a moist, fudgy texture.