These Fudgy Brownies are super exciting. They taste like the real deal and can be baked in your oven or air fryer!
Brownies are a big deal in this house and always have been. Both Rick and I tend to crave chocolate and well these fudgy brownies really hit the spot for both of us.
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Fudgy Brownies For The Win
Don’t get me wrong I love my Chipolte Pumpkin Brownies, but these fudgy brownies really hit the spot with both Rick and I. I wish I had taken a photo of his face when he tried them, because that would have said it all.
I know the photo shows some big brownies and you really can cut them that big! I however cut even those in half because these are super rich and trying to eat that much fudgy goodness well I just couldn’t do it. Plus being able to make them a bit smaller means that we have more fudgy brownie treats!!
Baking Fudgy Brownies In The Air Fryer
As you know I adore my Power Air Fryer Oven
First, your pan may need to be much smaller than you are used to. Typically the drawer style Air Fryers like my NuWave Brio 3qt
Second, Air Fryers blow heat at your food and around the chamber, so to avoid burning the top of your foods you may want to cover them with foil so that they can cook evenly. (If you do not like using foil in direct contact with your food, lay a piece of parchment over the top of your pan and then secure with a layer of foil. Trust me this works.) You can remove the foil toward the end of the baking time.
Please do not just lay parchment over the top as the fan will blow it around and may blow it up into the heating element which poses a potential fire hazard.
Are you a Fudgy Brownie or a Cakey Brownie Fan??
I did include oven directions for these Fudgy Brownies for those that haven;t gotten an Air Fryer yet. I do highly recommend getting one if you can. It would be a wonderful Mother’s Day, Birthday or Christmas gift!!
Printable Fudgy Brownie Recipe
- Serves: 9
- Serving size: 1 brownie
- Calories: 352
- Fat: 33g
- Carbohydrates: 18g
- Sodium: 271mg
- Fiber: 8g
- Protein: 7g
- Cholesterol: 65mg
- ½ teaspoon baking soda
- ½ teaspoon instant coffee granules
- ½ teaspoon THM Mineral Salt
- ¾ cup THM Baking Blend
- ½ cup blanched almond flour
- 2 tablespoons coconut flour
- ¾ cup cocoa powder
- ⅔ cup coconut oil (melted)
- 3 tablespoons THM Super Sweet Blend
- ¼ cup THM Gentle Sweet w/xylitol
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup water (warmed)
- ½ cup chocolate chip
- ¼ cup butter
- 2 tablespoons heavy cream
- 2 tablespoons cocoa powder
- 2 tablespoons THM Super Sweet Blend
- 2 tablespoons THM Gentle Sweet w/xylitol
- ¼ teaspoon THM Mineral Salt
- 1 teaspoon vanilla extract
- 2 tablespoons chopped walnuts (optional)
- Combine the instant coffee, mineral salt, baking blend almond flour, coconut flour and cocoa powder.
- In a different bowl combine melted coconut oil and on plan sweeteners until well combined.
- Add the oil to the flour mix, then eggs, vanilla, and water till it is the consistency of a regular brownie batter.
- Stir in chocolate chips and nuts if using.
- Bake in an 8x8 pan in a preheated oven at 350 for 16-20 minutes
- Bake in a 5x7 pan at 325 for 12- 15 minutes
- Combine all ingredients (except vanilla & salt) in a sauce pan and stir with a fork on medium heat til gently boiling and fully combined. *
- Remove from heat, add vanilla & salt.
- Pour over warm brownies and sprinkle the nuts on top if using.
- Combine all ingredients (except the vanilla & salt) in a microwave safe bowl (I used a coffee mug).
- Heat in 30 second increments stirring after each for 1 - 1½ minutes.
- Add vanilla and salt, stir.
- Pour over warm brownies and sprinkle with nuts if using.
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