Air Fryer GOOEY SPOON BROWNIES
Feasting on a warm brownie, topped with a scoop of vanilla ice cream, is one of life’s simple pleasures—the dance of hot and cold, chocolate and vanilla, is magical. Oftentimes, though, you have to bake the brownies, let them cool completely to set, then warm them back up. With the air fryer, they’re intentionally left soft in the middle, so you can spoon the brownie “pudding” straight into a bowl while hot and molten and get straight to your happy place. An important tip: If you don’t have an insert with an easy-lift handle, serve the spoonable brownies directly from their pan in the basket since trying to lift the pan out by tilting it while the brownie is still hot could cause the liquidy center to spill out all over your air fryer. Trust me on this.SERVES 4 TO 6
1 cup granulated sugar
⅓ cup Dutch-process cocoa powder
½ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs, lightly beaten
¼ cup all-purpose flour
½ cup roughly chopped bittersweet chocolate
Vanilla ice cream and flaky sea salt (optional), for serving
1. In a bowl, whisk together the sugar, cocoa powder, and salt. Then add the melted butter, vanilla, and eggs and whisk until smooth. Stir in the flour and chocolate and pour the batter into a 7-inch round cake or pizza pan insert, metal cake pan, or foil pan. Place the pan in the air fryer and cook at 310°F until the brownie “pudding” is set at the edges but still jiggly in the middle (it may form a “skin” in the middle, but it doesn’t affect the taste), about 30 minutes.
2. Let the brownie pan cool in the air fryer for 5 minutes, enough time to grab some bowls and allow the ice cream to soften to the perfect scooping consistency. Divide the gooey brownies among serving bowls and top with a scoop of ice cream and, if you like
