Chopped semi-sweet chocolate melts into a glossy, deeply fudgy batter that gets whisked with sugar, eggs, and vanilla until thick and shiny, then folded together with cocoa powder for that classic bakery-style richness. The air fryer works its magic here, crisping the edges while keeping the center soft and slightly underdone — exactly what you want in a proper brownie. A quick fold-in of chocolate chips before baking adds pockets of melty goodness throughout every square. Cut into nine generous pieces, these come out with crackly tops and a dense, fudgy interior that holds together perfectly once cooled. It's a fast, small-batch treat that fits neatly into a dairy free dessert rotation without sacrificing that rich, chocolatey payoff.
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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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