A different brownie recipe to show off the versatility of the Airfryer.
- 75 g dark chocolate, broken into pieces
- 75 g butter (75 ml)
- 1 large egg
- 60 g sugar (90 ml)
- 5 ml vanilla essence
- Pinch of salt
- 40 g self-raising cake flour (90 ml)
- 25 g walnuts, pecan nuts, hazelnuts, or chocolate chips, chopped (optional)
- Melt the chocolate and butter together in a thick-bottomed steel pan on low heat while stirring.
- Alternatively, melt in the microwave in a glass bowl or jug on 100% power for 2 – 3 minutes. Allow this mixture to cool to room temperature.
- Preheat the air fryer to 180 degrees.
- Line a small 15 cm-diameter cake pan with baking paper; grease well.
- In an electric food mixer, beat the egg with the sugar, vanilla, and a pinch of salt until light and creamy (about 3 minutes).
- Beat in the chocolate mixture; stir in the self-raising flour and the nuts or chopped chocolate.
- Pour the batter into the prepared cake pan. Smooth the top.
- Place the cake pan in the airfryer basket then slide the basket into the airfryer.
- Set the timer to 20 minutes and bake the brownie until the top is crisp.
- The inside should still be nice and soft.
- Allow the brownie to cool in the cake tin. When cool, cut it into 12 pieces.
Equipment: Measuring cups and spoons, scale, small saucepan (or chocolate and butter may be melted in a jug in the microwave), 15 cm-diameter cake tin, baking paper, spatula, pastry brush for greasing, scissors, metal spatula, sharp knife, oven gloves, serving platter, serviettes.
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