Melted butter and chopped semi-sweet chocolate come together into a glossy, rich base, whisked with sugar until thick and shiny. Cocoa powder deepens the chocolate flavor while a scoop of flour keeps the crumb tender without weighing it down, and a handful of chocolate chips folded in creates pockets of extra gooeyness in every square. The air fryer does the heavy lifting here, giving you crisp, set edges and a fudgy, just-underdone center in under 25 minutes — no oven preheat, no waiting around. Cut into nine generous squares, these brownies are dense, glossy-topped, and deeply chocolatey in the way a good brownie should be. It's a simple, straightforward treat that fits neatly into an egg free dessert rotation, whether you're baking for a crowd or just craving something rich after dinner.
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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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