With this recipe, you can have warm brownies on the table in under an hour. Feel free to swap another nut or some chocolate chips for the pecans if you don’t have any on hand.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- Cooking spray
- 1 stick unsalted butter
- 4 ounces bittersweet chocolate, chopped
- 1/2 cup all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup toasted pecans, coarsely chopped
- Vanilla ice cream, for serving
Instructions
- Coat an 8-inch round cake pan with cooking spray; line with 2 strips of overhanging parchment.
- Combine the butter and chocolate in a heatproof bowl set over a saucepan filled with a few inches of simmering water. Cook, stirring, until melted. Remove the bowl from the pan and let cool slightly. Stir together the flour, cocoa powder and salt in a medium bowl.
- Whisk the sugar and eggs in a large bowl until light and creamy, 1 minute. Whisk in the vanilla and the melted chocolate mixture, then the flour mixture and the pecans. Transfer to the cake pan.
- Set the pan in a 6-quart air fryer. Cook at 320˚F until a toothpick comes out only with crumbs, 18 to 20 minutes. Let cool on a rack 30 minutes, then lift out the brownies using the parchment. Serve with ice cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 392 |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 35 g |
| Protein | 5 g |
| Cholesterol | 74 mg |
| Sodium | 175 mg |
| Serving Size | 1 of 8 servings |
| Calories | 392 |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 35 g |
| Protein | 5 g |
| Cholesterol | 74 mg |
| Sodium | 175 mg |