As I do on many days, I was craving something sweet that is quick and easy to make. I had reason to celebrate – I handed in my final project for this academic year and my summer has now officially started!
So what better way to kick things off than late-night baking?
The inspiration for these air fryer brownies came from the lovely Erin at Texanerin Baking. You can find the original recipe here. I have only made a few slight adjustments but reworded most according to my method. I highlighted the changes in the ingredients.
This recipe makes 6 normal-sized muffins.
Depending on how you adjusted the recipe, using the coconut and the chili powder the muffins will be soft, extremely chocolatey, a little chewy, with a little spicy kick.
Ingredients:
- 42 grams all-purpose flour
- 29 grams Dutch-process cocoa powder
- A generous pinch of salt
- A sprinkle of hot chili powder (to taste – can easily be left out)
- 65 grams olive spread (dairy free “butter”)
- 90 grams granulated sugar
- A generous sprinkle (about 20 grams – I did not measure) of desiccated coconut (to taste – can be left out)
- About 1 teaspoon vanilla extract
- 1 egg
Instructions:
- Prepare 6 normal-sized silicone muffin molds (I have not tried with paper but I imagine this is not safe in the airfryer) and your air fryer.
- In a mixing bowl, stir together the flour, cocoa powder, salt, coconut and chili powder (if choosing to use them).
- In another mixing bowl, using a whisk stir together the olive spread, sugar, and vanilla extract. Once mixed, add the egg and stir until just combined.
- Slowly add the dry mixture to the wet and stir until a deep brown, wet batter forms. Try to fold gently and not overdo it. I belive then the muffins will become more cake-like than brownie. But to each their own!
- Spoon the batter into the muffin molds (about 1/2 to 2/3 full) and place them into the air frying basket. Try not to overcrowd them – my airfryer is tiny and round, and could barely fit the muffins.
- I set the airfryer to 170 °C for about 10 minutes, but because I did not preheat, after it was done the batter was still sticking to my miniature fork all around, so I placed them back for another 5 minutes at about 180 °C.
- When done, try to CAREFULLY pinch the edges of the muffin molds (they will be hot!) and place them gently upside down (only if they are not still wet!) on a wooden chopping board or plate to cool. Once cool, they should be very easy to remove and be slightly wet in the middle but well-cooked throughout. They will keep cooking as they rest before you devour them.
Plating suggestions:
I had the first 3 with nothing on the side, but the rest I put on a nice plate with a small scoop of Cream egg ice cream (I have no affiliation with Cadbury) and a small handful of fresh blueberries, and they were lovely.