Melted chocolate and butter form the fudgy base of these brownies, whisked into a glossy batter with eggs and a splash of vanilla before flour, cocoa powder, and a pinch of salt get folded in for that classic dense, chewy crumb. The air fryer does the heavy lifting here, giving you crisp, set edges and a rich, gooey center in under 25 minutes without ever turning on the oven. Chopped chocolate folded into the batter (plus a scattering of chips, if you're in the mood) means every square is loaded with deep, melty pockets throughout. It's a small-batch bake that's easy to portion out and just as easy to keep in line with an added sugar–conscious kitchen. Cut into nine neat squares, these are the kind of brownies you'll want to make on repeat.
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Preheat the air fryer to 325°F (165°C) for 3 minutes. Cut a piece of parchment paper to fit the bottom of a 7-inch round or square baking pan, leaving a 1-inch overhang on two sides to act as handles. Lightly grease the pan and the parchment.
Melt the butter and chopped chocolate together in a medium saucepan over low heat, stirring constantly, until completely smooth and no lumps remain. Remove from heat and let cool for 2 minutes.
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