A deeply chocolatey American brownie with a dense, fudgy texture, adapted for the air fryer without losing the spirit of the classic: a lightly crackled top, set edges, and a moist center.
Ingredients
- 220 g dark baking chocolate, 60 or 70% cacao
- 160 g unsalted butter
- 210 g granulated sugar
- 80 g light brown sugar
- 3 pieces medium fresh eggs
- 95 g T45 wheat flour
- 25 g unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 2 pinches fine salt
- 90 g plain pecans
Method
- Line a square or rectangular pan that fits the air-fryer basket with parchment paper, leaving two strips extending over the sides so the brownie can be lifted out after baking. Preheat the air fryer to 160 °C for about five minutes: the basket should be hot but not scorching.
- Melt the dark baking chocolate with the unsalted butter in a double boiler or in short microwave bursts. Stir gently until smooth, glossy, and homogeneous. Let it cool slightly: the mixture should remain fluid but no longer feel hot to the touch.
- In a large bowl, whisk the fresh eggs with the granulated sugar, light brown sugar, pure vanilla extract, and fine salt. Whisk until the mixture lightens slightly, thickens, and falls in a soft ribbon when the whisk is lifted.
- Pour the warm chocolate and butter mixture into the sweetened eggs. Fold with a spatula using broad strokes, scraping the bottom of the bowl well, until the batter is uniform, dark, and satiny.
- Sift the wheat flour and unsweetened cocoa powder over the bowl. Fold in just until no dry streaks remain. Do not overwork the batter: it should be thick, smooth, and fall slowly from the spatula.
- Add the pecans and mix briefly to distribute them. Pour the batter into the prepared pan, smooth the surface with a spatula, then gently tap the pan on the work surface to release large air bubbles.
- Place the pan in the air-fryer basket and bake at 160 °C for about twenty to twenty-five minutes. The brownie is ready when the edges are set and slightly pulled away, the top is matte with fine cracks, and the center still barely trembles when the pan is moved.
- Check the brownie with the tip of a knife or a skewer: it should come out with a few moist crumbs and melted chocolate, never completely dry. If the center is clearly liquid, continue baking in short bursts at 150 °C, checking very regularly.
- Remove the pan from the air fryer and let it rest at room temperature without unmolding. This rest is essential: residual heat finishes setting the center and creates the characteristic fudgy texture.
- Lift the brownie out by the parchment paper once it is cool but still supple. Cut into squares with a long knife, wiping it between cuts, for neat pieces with a dense, glossy center.
Nutrition
Per serving
- Energy
- 595 kcal
- Protein
- 7.33 g
- Carbohydrate
- 60.06 g
- Fat
- 36.04 g
- Fibre
- 4.77 g
- Calcium
- 33.59 mg
- Iron
- 2.99 mg
- Magnesium
- 66.27 mg
