Air Fryer Brownies

• 6 tbspbutter — melted
• 3/4 cupgranulated sugar
• 2eggs
• 1 tspvanilla extract
• 1/3 cupunsweetened cocoa powder — Dutch-process for deeper color
• 1/2 cupall-purpose flour
• 1/4 tspfine sea salt
• 1/2 cupchocolate chips — check the label — many made on shared nut lines; half in, half on top
• 1/2 cupfresh raspberries — optional, to serve — they cut the richness

Method

1. 01

   Whisk the melted butter and sugar hard for a full minute — this is where the shiny, crackly top comes from. Whisk in the eggs one at a time, then the vanilla, until glossy and slightly thickened.

2. 02

   Sift in the cocoa, flour, and salt and fold until just combined. Stir in half the chocolate chips. Thick, glossy, reluctant batter is exactly right.

3. 03

   Scrape into a greased, parchment-lined 7-inch cake pan, level the top, and scatter over the remaining chips.

4. 04

   Set the pan in the basket and air fry at 300°F for 22 minutes. Air fryers run hot from the top element, so check at 18 — if the surface is darkening fast, lay a square of foil loosely over the pan.

5. 05

   Doneness test: a toothpick 2 inches from the edge should come out with moist crumbs, not wet batter, while the very center still looks a touch underdone. Brownies keep cooking in the hot pan — pull them at moist-crumb, not clean, or you've made chocolate bread.

6. 06

   Cool in the pan at least 30 minutes before lifting out by the parchment and slicing into 6. Serve with raspberries if you like your chocolate with an argument.