Melted chocolate and butter form the fudgy base for these air fryer brownies, whisked with sugar and eggs until glossy, then folded with cocoa powder for that deep, bittersweet flavor. The air fryer works some real magic here, crisping the edges while keeping the center dense and gooey — no oven required, and no long bake time to babysit. A handful of chocolate chips folded into the batter melts into pockets of extra richness throughout, and the parchment sling makes lifting the whole thing out effortless once it's cooled. Cut into nine squares, these have that perfect bakery-style crackly top with a soft, almost molten middle. It's a genuinely solid pick for a gluten free dessert rotation, delivering all the classic brownie experience in a fraction of the time.
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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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