Air Fryer Brookies Recipe

Air Fryer Brookies

What I like about this air fryer method is that you can make a small batch of brookies with set edges and a soft center without heating the whole oven. I rely more on the visual cue than the clock here, because air fryers vary.

The part I pay attention to is the center. It should look slightly soft, not wet, since it firms up as it cools. This version keeps the layered brownie-and-cookie idea simple, with a fudgy chocolate base, a chewy peanut butter cookie top, and chocolate chips in both layers.

Ingredients for Air Fryer Brookies

• 1/2 cup unsalted butter, melted (about 115g)
• 3/4 cup granulated sugar (150g)
• 1/4 cup light brown sugar (50g)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder (30g)
• 1 1/2 cups almond flour, divided (about 145g)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup peanut butter (about 130g)
• 3/4 cup chocolate chips, divided (about 130g)
• 1 sheet parchment paper

Use a small round or square pan that fits in your air fryer basket with a little room around it for airflow. A metal or other oven-safe pan works well. Cut the parchment to fit inside the pan so it stays put once the batter is added.

How to Make Air Fryer Brookies

1. Prep the pan and preheat: Line a small air fryer-safe pan with parchment paper and lightly grease it if needed. Preheat the air fryer to 350°F (175°C). Bake one pan at a time, and leave a bit of space around the pan so hot air can circulate.
2. Mix the brownie layer: In a mixing bowl, stir together the melted butter, granulated sugar, 1 egg, 1 teaspoon vanilla, cocoa powder, about half of the almond flour, the salt, and some of the chocolate chips. Mix just until smooth and glossy, with no dry streaks. The batter should be thick but spreadable.
3. Make the cookie layer: In a second bowl, mix the peanut butter, brown sugar, the remaining egg, the remaining 1 teaspoon vanilla, the rest of the almond flour, baking powder, and the remaining chocolate chips. Stir until a thick cookie dough forms. If it seems loose, let it sit for a minute or two so it firms up slightly.
4. Layer the batters: Spread the brownie batter evenly in the prepared pan. Drop the cookie dough over the top in spoonfuls so the brownie layer stays underneath.
5. Swirl lightly: Use a knife or skewer to make just 1 or 2 shallow swirls through the top. I find this works best when the swirl stays light; too much mixing blends the layers together and you lose that brownie-cookie contrast.
6. Air fry: Place the pan in the basket and air fry at 350°F (175°C) for 12 to 18 minutes. Do not flip or shake. If your air fryer has hot spots, rotate the pan partway through. Start checking near the low end of the range.
7. Check for doneness: The top should look set, the edges should be lightly browned, and the center should still have a slight soft wobble without looking wet. A toothpick inserted near the center should come out with a few moist crumbs, not raw batter. If the top is browning too quickly, loosely cover it with a small piece of foil near the end if your air fryer manual allows that safely.
8. Cool before slicing: Let the brookies cool in the pan for 20 to 30 minutes, then lift them out with the parchment and cool completely before cutting. This is where the texture can go wrong if you rush it; the center needs that cooling time to set properly.

Air Fryer Time and Temperature for Brookies

Use 350°F (175°C) for this recipe. In most air fryers, the brookies take 12 to 18 minutes, but the pan size and your machine make a real difference, so start checking early.

If your pan is wider or shallower, they may bake faster. If your air fryer runs hot, the top can brown before the center is ready. I usually look for set edges, a top that no longer looks wet, and a center that still has a little softness.

How to Tell When Air Fryer Brookies Are Done

Brookies can look slightly underdone in the middle right when they come out, and that is normal. The key cue is a center that looks soft but not raw, because it keeps firming up as it rests.

If the toothpick comes out with wet batter, give it a little more time. If it comes out fully clean, the brookies may be a bit more baked through than intended. I usually look for moist crumbs instead.

Easy Variations

Almond Butter Brookies

Swap the peanut butter in the cookie layer for almond butter for a milder nut flavor or a peanut-free option. Almond butter can make the top layer a little looser, so let the dough rest briefly before layering and watch the bake closely near the end.

Cranberry Chocolate Brookies

Add about 1/4 cup dried cranberries to the cookie layer or scatter a small handful over the top for a tart contrast to the chocolate. Keep the amount modest so the bars still slice cleanly after cooling.

Serving Air Fryer Brookies

These are especially good slightly warm with vanilla ice cream. They also work well at room temperature as snack bars or cut into smaller squares for a dessert tray.

If you want another fun dessert idea, try these Air Fryer Funnel Cake Bites, or for more baking inspiration, these Air Fryer Cupcakes with Strawberry Frosting. If you want something a little more classic, these Air Fryer Crème Brûlée Recipe are worth a look too.

How to Store and Reheat Air Fryer Brookies

Cool the brookies completely before storing. Keep them in an airtight container at room temperature for a few days, or refrigerate them if your kitchen is warm. For longer storage, freeze well-wrapped squares for up to a couple of months.

To reheat, warm a square briefly in the air fryer just until softened through. The center will get softer, but the texture will not be exactly the same as freshly baked.

If you want the neatest slices, bake them ahead and cut them once fully cooled. They often slice even more cleanly the next day.

Nutrition

Approximate nutrition, based on 8 servings and not including optional variations.

• Serving size: 1 of 8 squares
• Calories: about 340
• Protein: about 8g
• Fat: about 24g
• Carbohydrates: about 26g
• Per 100g: about 435 calories, 10g protein, 31g fat, 33g carbohydrates

These values are estimates and will vary with the exact brands, pan size, and final yield.