• Leigh

Air Fryer Mexican Brownies

So, what do you do when you have a desperate need for brownies but don't want to heat up the oven or have a huge pan lingering on your counter for you to nibble away, bit by bit, until your diet is shot? Rev up the air fryer, haul out a small bowl, and whip up four not so little brownies. In this case, I'm offering you "Mexican Brownies," deep dark chocolate spiked with espresso powder and cinnamon. The brownies mix up in five minutes, bake in about 20 minutes, and are wonderful served warm with a scoop of ice cream. If you really want a fancy dessert, drizzle the ice cream-topped brownies with a little hot espresso or some Kahlua (or similar liqueur). Or just eat the brownies plain. They're soft, fudgy, and just the thing to satisfy your need for chocolate!


Air Fryer Mexican Brownies -- Makes 4


1/2 cup of canola oil

1/2 cup of cocoa powder

1/2 cup of dark brown sugar

1/2 cup of sugar

2 eggs

1 teaspoon of vanilla

1/2 teaspoon of espresso powder

1/2 teaspoon of cinnamon

1/4 teaspoon of baking soda

1/4 teaspoon of salt

1/2 cup of flour

1/2 cup of chocolate chips

Ice cream (sort of optional, but, hey, really good)

Espresso (optional)

Kahlua (optional)


In a mixing bowl or 4-quart measure, whisk together the canola oil, cocoa powder, sugars, eggs, vanilla, espresso powder, cinnamon, baking soda, and salt until thoroughly blended. With a spoon or spatula stir in the flour until no white streaks remain. Stir in the chocolate chips. Spritz four ramekins or 4-inch round pie tins with non-stick cooking spray. Divide the batter between the ramekins or tins. In your air fryer, bake the brownies, two-at-a-time (or more, depending on the size of your air fryer, but don't crowd the brownies) for about 20 minutes at 320 degrees. The brownies should be just barely firm to the touch at the edges but still soft in the middles. Serve the brownies warm, preferably with ice cream, and possibly drizzled with espresso and/or Kahlua. Oh, yum!!!

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