Eosinophilic Esophagitis Friendly Air Fryer Brownies
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Learn more →Ingredients
9 servings
- ½ cup (1 stick) unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 oz semi-sweet chocolate, roughly chopped
- ¾ cup granulated sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp unsweetened cocoa powder
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- 1
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.
- 2
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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