Air-fryer chocolate and walnut brownie
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Peanut-free and 4 more Indicative dietary requirements
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Recipe characteristics
Dessert
Dessert · Afternoon snack
30 to 60 minutes
Ingredients
＋ Añadir a un menú- 70% dark chocolate chopped 250 g
- Butter cubed 100 g
- Egg three medium eggs without shells 150 g
- Sugar 50 g
- Plain flour 50 g
- Walnuts shelled and chopped 70 g
- Vanilla ice cream 30 g per portion, to serve 180 g
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Method
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Put the chocolate and butter in a microwave-safe bowl. Heat in 20–30-second bursts at medium power, stirring each time, until melted. Allow to cool until the bowl no longer feels hot.
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Beat the eggs and sugar for 1 minute without whipping in too much air. Gradually stir in the lukewarm chocolate and butter mixture until fully combined.
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Sift the flour over the mixture and fold in gently. Add the walnuts. Pour into a heatproof silicone tin about 20 cm across; the batter should be no more than 3 cm deep.
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Preheat the empty air fryer for 5 minutes at 160°C. Cook for 22–25 minutes at 160°C. The edges should be set and the centre must not wobble like a liquid; check that it reaches at least 74°C. A skewer may carry moist crumbs but not raw batter. If needed, continue in 3-minute intervals without removing it from the tin.
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Cool in the tin for 20 minutes, unmould and divide into six portions. Serve each with 30 g of vanilla ice cream.
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