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Chocolatey fudge brownies recipe

Chocolatey fudge brownies recipe



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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Chocolate icing

These brownies have the best of both worlds.....dense, rich chocolate brownies with a layer of dense, rich chocolate fudge frosting on top!

150 people made this

IngredientsMakes: 32 brownies

  • For the brownies
  • 225g dark chocolate
  • 225g butter
  • 5 eggs
  • 600g caster sugar
  • 1 tablespoon vanilla extract
  • 200g plain flour
  • 235g walnuts, chopped
  • For the chocolate fudge frosting
  • 250g caster sugar
  • 250ml double cream
  • 150g dark chocolate
  • 110g butter, softened
  • 1 teaspoon vanilla extract

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat oven to 190 C / Gas 5. Grease a 25.5 x 30cm baking tray or cake tin.
  2. To make the brownies: Place chocolate and butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
  3. Place the eggs, sugar and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared tin.
  4. Bake in the preheated oven for about 35 minutes. Cool in the pan before spreading the fudge icing on top.
  5. To make fudge icing:combine 250g sugar with the cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 6 or 7 minutes without stirring.
  6. Remove the cream mixture from the heat, and stir in chocolate and butter, stirring to melt and blend in the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the fridge and stir every few minutes until the frosting has chilled and is thick, about 30 minutes. Spread the icing over the cooled brownies and cut into squares.

Note:

If using a glass dish, bake at the lower temperature of 180 C / Gas 4.

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Reviews & ratingsAverage global rating:(160)

Reviews in English (144)

Love this recipe, it's my 'go to' traybake. It's totally ott with it's fudge richness but gorgeous as a treat. I make a third of the stated recipe as it makes a load otherwise-01 Feb 2014

I only used the frosting for a chocolate fudge topping in this recipe! It was absolutely delicious and highly recommend it as frosting for cup-cakes etc! thank you so much! I have been looking for a recipe like this for ages-27 Jul 2015

by Celeste

Hi! I am the submitter of this recipe and when you simmer the heavy cream and sugar, make sure you see tiny bubbles around the edge of the pot. Oh, and you can stir the frosting in the refrigerator often, it doesn't have to be every few minutes. Enjoy!-10 Aug 2009


Lunch Lady Brownies

Lunch Lady Brownies are the best dessert ever! These fudge brownies with homemade chocolate frosting on top are everyone’s favorite.

Do you remember those chocolate brownies from Elementary School? When those were on the menu, everyone was so excited! So far, I’ve never seen them at my kids school, but given the amount of sugar in these, it makes total sense.

I decided to make something really nostalgic and try my hand at lunch lady brownies. Ready?


Dark Chocolate Fudge Brownies

Who doesn’t have a craving for brownies? If you like dark chocolate and brownies that are super moist, chewy, and not overly sweet, these are the ticket. Read more about these amazing treats in our blog review at the bottom of this page.

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RECIPE

(Check out our Step by Step Instructions below the recipe card.)

DARK CHOCOLATE FUDGE BROWNIES

Ingredients

  • 1 cup, 85% dark chocolate chopped (or chocolate chips)
  • ½ cup, unsalted butter (chilled and cut into large chunks)
  • 3 tablespoons, Dutch processed cocoa powder (unsweetened)
  • 1 teaspoon, espresso powder (not instant espresso granules)
  • 3 eggs, room temperature
  • 1 ¼ cups, granulated sugar
  • 2 teaspoons, vanilla extract
  • ½ teaspoon, salt
  • 1 cup, unbleached all-purpose flour (aerated)
  • 1 cup, semisweet chocolate chips
  • ½ cup, walnuts, chopped

Instructions

  1. Preheat oven to 350* F. Lightly spray a glass 8 x 8 inch baking pan (or metal pan) with nonstick cooking spray and line pan with parchment paper. Lightly spray paper once more.
  2. Melt chopped dark chocolate and butter in a double boiler (see tip below). Stir occasionally until smooth and shiny. Carefully remove bowl from heat and quickly whisk in espresso powder and cocoa. Set aside to cool.
  3. In a stand mixer (with paddle attachment), beat eggs and sugar on medium-high speed for 1 minute or so, until combined and fluffy. Reduce speed to low and add vanilla and salt, for about 15 to 30 seconds, until combined. Continuing on low speed, slowly pour the warm chocolate mixture into the egg mixture, until combined. Turn off mixer and remove bowl.
  4. Gently fold the flour into the chocolate mixture, JUST until combined (do not over mix!). It’s okay to have a little flour still exposed. Gently stir in semi-sweet chocolate chips and walnuts. Once you mix in the chocolate chips and walnuts. It will completely combine. If you over mix the batter, it will create a very tough brownie.
  5. Pour the thick batter into the prepared pan. Spread out the mixture to the edges with an offset spatula and go ahead and swirl the top a little!
  6. Bake for 30 minutes - do NOT over bake. No toothpick needed. Top will become shiny and not liquidy when done (see Step 6 under Step by Step Instructions for details). Allow to cool in the pan on your counter and on a wire rack for about 2-3 hours (or more, if needed) until no longer warm. They actually continue to cook in the pan during that time.
  7. Once completely cooled, cut into 16 pieces (see Notes for best cutting technique to ensure your brownies stay intact). Store leftovers in an airtight container on the counter.

Notes:

  1. Don’t have a double boiler? Place a metal mixing bowl on top of a sauce pan. Fill the pan with no more than 1 to 2 inches of water (bottom of the pan should not touch the water).
  2. Glass vs. metal baking pan? Baking time may vary slightly depending on the type of pan used. A glass baking pan is recommended, but you can use a metal pan. Brownies will take only 30 minutes in a metal pan. Baking time in a glass pan may take up to 35 minutes.
  3. Once completely cooled, fill a heat proof glass with very hot water. Dip a knife into the hot water and wipe dry with a clean paper towel in between EVERY cut. This will result in perfectly cut brownies. Cut into 16 squares (these are smaller servings, but the portions are more than enough considering the richness of the dark chocolate). Texture becomes more cakelike after 24 hours.
  4. Consume within 3-5 days. Do not refrigerate.

Recommended Products:

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.

Did you make this recipe?

Step by Step Instructions

Organize all your tools and ingredients before you begin. Measuring out all your ingredients at the beginning will shorten your prep time. This is called “mise en place” (i.e., everything in its place).

Preheat your oven to 350°F. Very lightly spray your 8 x 8 inch glass baking pan (or metal pan) with nonstick cooking spray and then line pan with parchment paper. This will help the paper to stick to the pan. Lightly spray paper once more.

Chop dark chocolate into small pieces (roughly ½ inch or so) so you end up with 1 cup chopped (slightly heaping is just fine if you are a serious chocoholic). Cut ½ cup chilled unsalted butter into about 8 pieces. This will ensure they melt at approximately the same rate. Melt dark chocolate and butter in a double boiler (see Notes section below). Stir occasionally until smooth and shiny. Carefully remove bowl from heat and quickly whisk in 1 teaspoon espresso coffee powder and 3 tablespoons Dutch processed cocoa powder. Set aside to cool.

In a stand mixer (with paddle attachment), beat 3 room temperature eggs and 1 ¼ cups sugar on medium-high speed for 1 minute or so, until combined and fluffy. Scrape down the sides of the bowl to incorporate all the sugar. Reduce speed to low and add 2 teaspoons pure vanilla extract and ½ teaspoon salt, and mix for about 15 to 30 seconds, until combined. Continuing on low speed, slowly pour the warm chocolate mixture into the egg mixture, until combined. Turn off mixer and remove bowl.

To avoid ending up with a tough brownie, do NOT over mix this batter. Gently fold 1 cup (aerated) all purpose flour into the chocolate mixture (it’s okay to have a little flour still exposed). GENTLY stir in1 cup semi-sweet chocolate chips and ½ cup chopped walnuts (remaining flour will be combined).

After pouring the thick batter into the prepared pan, spread out the mixture to the edges with an offset spatula and swirl the top a little! Bake for 30 minutes - do NOT over bake.

Just out of the oven and the aroma is heavenly! No need to use a toothpick to test doneness. If the top is shiny and not liquidy, that means it’s done. These brownies were baked in a metal pan and took 30 minutes. In a glass pan, it may take up to 35 minutes.

Allow to cool completely in the pan on your counter and on a wire cooling rack for about 2-3 hours (or more, if needed) until no longer warm. They actually continue to cook in the pan during that time.

Although you might be tempted to cut the brownies while they are still warm, it’s important to let them completely cool down before cutting. Otherwise, the batter will stick to the knife and your edges will be a mushy mess (see Note below for cutting tip). Brownie texture will become more cakelike after 24 hours.

Note:Once completely cooled, fill a heat proof glass with very hot water. Dip your knife into the water and wipe dry with a clean paper towel in between EVERY cut. This will result in perfectly cut brownies. Cut into 16 squares (these are smaller servings, but the portions are more than enough considering the richness of the dark chocolate).

If you want super gooey brownies, then consume immediately. If you prefer a more cake like texture to your brownies, they will be even better the next day or two. Enjoy!

If you don’t have a double boiler, place a metal mixing bowl on top of a sauce pan. Fill the pan with no more than 1 to 2 inches of water (bottom of the bowl should not touch the water in the pan).

Your baking time may vary slightly depending on the baking dish you use. Using a glass baking pan is recommended, but you can also use a metal pan. For example, these brownies will take only 30 minutes in a metal pan. Baking time in a glass pan may take up to 35 minutes.

Store leftovers in an airtight container on the counter for up to 3-5 days. Do not refrigerate.

Blog Comments & Tips

In my opinion, this recipe is a winner!

These dark chocolate fudge brownies were easy to make and the results were fantastic. If the kids AND adults love it, then I do believe this recipe qualifies as a solid 10!

As a proud chocoholic, I’m always looking for super dark and rich chocolatey desserts. After looking through hundreds of brownie recipes, it seemed an almost impossible task to find one that had the just the right balance of dark chocolatey goodness, sweetness, and moistness. We have taken this ultimate brownie and made it extra dark, fudgy, and just out of this world!

These cute little fudgy squares (yes, 16 pieces out of an “8 x 8” pan) satisfied my chocolate craving better than any brownie I’ve ever tried. Although the size may seem a bit smaller than your standard brownie, trust me…you won’t need a bigger piece. We used 85% cocoa dark chocolate. The added bonus is these brownies contain more antioxidants and are technically healthier than your typical brownie!

The best part is the leftovers taste even better the next day. The texture becomes a bit more cake-like and slightly less gooey, while staying very moist.

Want to kick it up a notch? Serve warm and top with vanilla bean ice cream. YUMMY!

Enjoy and let us know what you think!

Footnote: If you don’t like really dark chocolate and want a milder chocolate flavor, then just replace with a semi-sweet chocolate (60% cocoa), or any chocolate that contains less than 85% cocoa (such as bittersweet at 70%) .


Fudge Brownies

Ingredients

  • 1 cup unsalted butter
  • 4 squares unsweetend chcolate
  • 2 cups sugar
  • 4 eggs
  • 1 cup all-purpose flour
  • 1 tsp. vanilla extract
  • 1/2 tsp. Kosher salt
  • 1 cup coarsely chopped nuts, optional walnuts or pecans

Instructions

…The Backstory continues: That said, I haven’t met too many desserts that I don’t love (except for chocolate ice cream, if you can believe that one). Go figure.

In any case, this is a classic recipe for a classic dessert. You simply cannot go wrong with it. You can add nuts or leave them out. Add chocolate chips to the batter for an extra dash of chocolatey goodness, or if you’re feeling a little more daring, some toffee bits, butterscotch chips, or a handful of shredded coconut. This is a tried and true, versatile recipe that’s perfect as is, or a canvas for you to customize.

My husband has a thing for the chewy edges and corner pieces of these once they’re cooled and I’m more of a center of the brownie pan, kind of gal. Either way, these are moist, decadent and delicious. Make sure you grab one before you serve them, because once you cut them into squares and put them on a plate, they’ll be gone in no time.


Fudge Brownies Recipe


Recipe for easy fudge brownies recipe. This recipe uses eggs. Recipe with step by step pictures.

This is my favorite brownie recipe. There was this store in San Diego at Clairemont Mesa called “Do it with Icing” run by Linda Bills. It was a baking supply store during the day and baking / cake decorating school by night. Sadly the store is now closed permanently. Linda Bills is a teacher and she used to conduct various classes along with her colleagues / friends at this place. She is very fond of old school piping on cakes compared to the latest fondant craze:) This recipe was shared by one of her instructors whose name I don’t remember any more. I have been baking this brownie for a long time and the gooey insides are to die for. Its a very simple recipe and is a double chocolate brownie heaven. It uses both cocoa powder and chocolate. If you like the fudgy texture in brownies, then this recipe is for you. You can also make this into a brownie cake by topping the brownie with chocolate ganache.

Here is how to do double chocolate fudge brownies.
Here is what you will need. Make sure to measure all the ingredients accurately. Powder the sugar in a mixie to a powder.

You will need an 8 inch square pan or a 9 inch round pan. Make sure to line the pan with parchment paper. Make sure to line the sides of the pan too. Leave the parchment a little extra on top so you can just lift the brownies once it has baked. This recipe uses both cocoa powder and chocolate. I have used milk chocolate today. Dark chocolate also works well. Make sure to chop the chocolate into small bits as possible. Set aside.

Melt the butter until just melted and warm. Set aside.

Take a bowl and add in the melted butter and the powdered sugar. Whisk well to combine.

Add one egg at a time and whisk well so the eggs combine uniformly in the butter sugar mixture.

Now, we will sift the dry ingredients. Take a sieve and add in the flour, cocoa powder, baking powder and salt. Sift the ingredients. I like to sift dry ingredients on a newspaper as its easy.

Why sift? The flour and cocoa lumps up at times. So sifting helps in breaking up the lumps and also to aerate the ingredients.

Add in the sifted flour-cocoa mixture to the bowl.

Gently whisk well to combine. Cocoa powder takes a bit of a time to mix. So mix gently until all the dry ingredients are well mixed and no flour/ cocoa is visible.

Now add in the chopped chocolate. Remove the whisk and use a spatula to mix in the chocolate.

Transfer the fudge brownie batter in the parchment lined pan.

Using a spatula, gently smooth out the batter.

Preheat the oven for 15 minutes at 180 degrees Celsius. Bake the brownies for 35 minutes. After the baking time, the top should look dry. The inside will still be gooey. Remove the pan and set aside to cool. If using a bigger pan, the brownies may bake in less time. Baking the brownie in a bigger pan will bake faster. In that case, look for the dry top texture. The edges will become really firm while the center will be slightly wet inside.

Cool the pan completely for two hours. Cut the brownie in pieces. If its very gooey, try refrigerating for sometime and cut again.

These brownies taste good warm. Store the brownies in the refrigerator in an air tight container for upto a week. To serve, warm the brownies a bit and enjoy!


Recipe Summary

  • 4 (1-ounce) unsweetened chocolate baking squares
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate morsels

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter into a greased and floured 13- x 9-inch pan.

Bake at 350° for 35 to 40 minutes or until center is set. Cool completely on wire rack. Cut into squares.

Praline-Pecan Brownies: Prepare and bake Chocolate Fudge Brownies as directed cool completely. Spread uncut brownies evenly with Chocolate Glaze sprinkle evenly with 2 cups coarsely chopped Praline Pecans.

Caramel-Coconut-Pecan Brownies: Prepare batter for Chocolate Fudge Brownies as directed spread batter into a greased and floured 13- x 9-inch pan. Sprinkle batter evenly with 2 cups sweetened flaked coconut, 1 (12-ounce) package semisweet chocolate morsels, and 1 1/2 cups chopped pecans. Drizzle evenly with 1 (14-ounce) can sweetened condensed milk. Bake at 350° for 50 to 55 minutes or until golden brown and center is set. Makes 32 brownies. Prep: 20 min., Bake: 55 min.

Chocolate Fudge Cheesecake: Sprinkle 1/2 cup toasted, chopped pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans. Prepare Chocolate Fudge Brownie batter as directed. Divide batter evenly between pans, spreading over chopped pecans.

Beat 4 (8-ounce) packages of softened cream cheese at medium speed with an electric mixer until smooth add 1 3/4 cups sugar, beating until blended. Add 7 large eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla extract. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven cool completely on wire racks. Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired, with fresh mint sprigs and sliced strawberries. Makes 2 (9-inch) cheesecakes. Prep: 30 min. Bake: 1 hr., 15 min. Chill: 8 hrs.

Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.

Peppermint Brownie Tarts: Prepare batter for Chocolate Fudge Brownies as directed. Divide batter evenly between 2 greased and floured 9-inch tart pans with removable bottoms. Bake at 350° for 20 minutes or until center is set. Cool completely on wire racks.

Beat 1/2 cup softened butter at medium speed with an electric mixer until creamy gradually add 1 (16-ounce) package powdered sugar alternately with 1/3 cup milk, beating at low speed after each addition. Stir in 1/4 teaspoon peppermint oil. Divide butter mixture between each tart, spreading evenly over cooled brownies in pans cover and chill 1 hour or until firm. Divide 1 recipe Chocolate Glaze evenly between each tart, spreading over chilled butter mixture in pans. Sprinkle 1/2 cup crushed peppermint candy canes around outer edge of each tart. Makes 2 (9-inch) tarts. Prep: 30 min., Bake: 20 min., Chill: 1 hr.


Small Batch Fudge Brownies Recipe Troubleshooting & FAQ

CAN I REDUCE THE SUGAR?
Unfortunately, no. It’s doing more than lending a sweet flavor. It’s actually helping with the overall structure and texture of the brownies.

HOW CAN YOU TELL WHEN THE BROWNIES ARE DONE BAKING?
A toothpick is your best friend when testing brownies for doneness. You’ll want to remove these brownies when your toothpick is covered in moist crumbs they might even still look ever so slightly underdone in the center. The residual heat of the pan will continue to finish cooking them to fudgy perfection, however, so make sure to let them cool completely in the pan.

HELP! MY BROWNIES ARE DRY! WHAT DID I DO WRONG?
These small batch fudge brownies are anything but dry! If yours turn out as such, you likely either added too much flour or you overbaked it! It could also be a combination of the two! Because every oven is different, I recommend checking for doneness 5 minutes before the bake time listed in the recipe.


Fudge Brownies from Scratch - The most perfect fudge brownies from scratch I've ever had. Thick, gooey, and chocolatey, these brownies have it all!

I have a circle of friends here in town that are helping me clean up leftovers from the cookbook on a regular basis. The schedule works like this: I cook a ton of recipes throughout the week until my fridge is pretty much packed with random leftovers and recipes. Then I call half a dozen people or so and usually get a few takers to come over and have a leftover smorgasbord.

A few weeks ago at one of these leftover dinners a good friend (Hi Maeve!) told me she was bringing brownies. This was exciting because, well, brownies.

Little did I know she was going to bring the kind of brownies that would leave us all in a serious food coma for the rest of the night. These fudge brownies from scratch were the brownies that, even after a very full meal, we just couldn’t stop eating them.

I think I had four. No regrets.


The Best Brownie Recipes, According to Eater Editors

Holiday baking season is in full swing, but brownies have been on our minds for a while now. Maybe that’s because of the inexplicable inability of the most recent crop of Great British Baking Show contestants to make one correctly. (Seriously, Britain, what’s going on?) We’ve also been, um, chewing over this Epicurious opus on brownie chewiness. Whatever the reason, Eater editors are all about brownies and these are the recipes we turn to satisfy that specific craving.

The Baked Brownie: This is the One True Brownie recipe. I had them at a party and begged for the recipe, which now happens to me every time I bring them to a party. They’re super rich and fudgey so cut them into small pieces but oh, man — there’s just nothing better than that chocolate overload. — Erin Russell, Eater Austin associate editor

Olive Oil Brownies with Sea Salt: My ideal brownie is extremely fudgy, toeing that raw batter line with abandon. For that type of consistency, there is nothing better than Melissa Clark’s olive oil brownies with sea salt. I appreciate the multiple forms of chocolate that are all required to pull this off (cocoa powder! melted baking chocolate! chocolate chips!) and the dark brown sugar and tablespoons of olive oil make for a rich and luxurious finished product. The flaky Maldon salt sprinkle at the end helps cut through the chocolate in each bite. It’s a perfect brownie. — Erika Adams, Eater NY reporter

Outrageous Brownies: There is a reason why multiple Eater editors fought over who got to write about the Outrageous Brownies when we chose our favorite Ina recipes: They are magic. There’s more than two pounds of chocolate in these beauties, plus a hit of instant coffee that really emphasizes the sharpness of the chocolate. While it’s slightly labor intensive to melt down all that cocoa goodness, it’s worth it. The brownies come out dense and gooey, with that classic crispy top. I like to make a big batch, stick them in the freezer, and keep them around as a treat. — Brenna Houck, Eater Detroit editor

Glossy Fudge Brownies: On the journey to brownie supremacy, Stella Parks’s Glossy Fudge Brownies over at Serious Eats are the final stop. After baking them many, many times in the last few years, I can’t imagine reaching for any other method. The final product is chewy, deeply chocolatey, and bakes up with a crinkly, papery top (the hallmark of a great brownie, according to Parks). This recipe alone is a big reason I’ve evangelized Stella’s extraordinary book to everyone I know. — Adam Moussa, lead social media manager

Milk Chocolate and Raspberry Blondies: These are not brownies. But if you are craving some sweet, chewy, chocolatey, salty, and satisfying that’s also a cinch to make, I would like to introduce you to Melissa Weller’s milk chocolate and raspberry blondies. They look and taste far more impressive and complex than they should given how straightforward they are to put together. — Amanda Kludt, editor-in-chief

Crazy Brownies: Let’s be frank: Most food writers not going to look kindly on this recipe, and I’ve lent it side-eye myself on more than one occasion. Packaged brownie mix is listed as an ingredient, and the concept is basically, “Sure, brownies would be great, if only they were stuffed with candy.” But my husband has made this wild Pioneer Woman recipe for cookouts, holiday gatherings, family reunions, and more, and the reaction from friends and family is always the same: sheer delight. The people have spoken, and the people are all about Rolos in their brownies, apparently. — Missy Frederick, cities director

Pick a Box, Any Box: Never forget that boxed brownie mixes are a triumph of convenience foods, and there’s no shame in the box-baking game. — Hillary Dixler Canavan, restaurant editor


Can You Make Box Brownie Mix In The Air Fryer?

Yes, you absolutely can make a box of brownie mix in the air fryer.

The two different batters cook in the same amount of time. The only difference is the taste and the ingredients you'll need to get started.

Tips And Tricks

  • Use the right size pan. This recipe was made with a 7" pan. If you use a pan that is smaller or taller than this, you will need to adjust your cooking time to accommodate the difference in size.
  • Customize them. Add in chocolate chips, nuts, sprinkles --whatever!
  • Use parchment paper or aluminum foil. Line the inside of your baking pan with aluminum foil or parchment paper so your brownies are easier to remove and cut.
  • Use room temperature eggs. Using room temperature eggs will make for fluffier, less dense brownies.

Great Ways To Serve These Air Fryer Brownies

These air fryer brownies are absolutely incredible without any extra help, but if you're looking for a way to take them to the next level, here are a few things you can try:

  • Drizzle them. Lightly drizzle hot fudge or chocolate syrup over the top of these brownies for an extra punch of chocolate flavor.
  • Add ice cream. Nothing pairs with brownies better than a giant scoop of vanilla ice cream.
  • Dunk them. Cookies aren't the only thing great with milk.
  • Decorate them. Use sprinkles or colored frosting to make a fun kitchen activity for the whole family.

More Delicious Air Fryer Desserts

If you think these air fryer brownies are delicious you should try some of our other amazing air fryer dessert recipes:

  • Maple Pecan Bars
  • German Apple Pancakes
  • Fruit Hand Pies
  • Baked Apples
  • Air Fryer Farina Cake

If you love Air Fryer Brownies as much as we do, make sure you share this recipe with your friends on Facebook and Pinterest so they can try them too!

★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!