Air Fryer Brioche Chunk Brownies
Steps
- 1
Line an 18 cm square air-fryer-safe tin with baking parchment. Tear 1 small brioche roll (about 70 g) into bite-size pieces, air fry them at 175 C / 345 F for 3 minutes until lightly crisp, then set aside.
- 2
Melt 110 g butter with 120 g dark chocolate in short microwave bursts, stirring after each one. Leave it to cool for 5 minutes.
- 3
Whisk 2 eggs with 150 g sugar and 1 teaspoon vanilla until slightly thickened. Fold in the chocolate mixture, then sift in 75 g flour and 18 g cocoa powder. Stop mixing as soon as no dry streaks remain.
- 4
Fold in the toasted brioche and 50 g chopped chocolate. Spread the batter in the lined tin and air fry at 155 C / 310 F for 22-27 minutes. The edges should be set while the centre still has a soft wobble.
- 5
Cool completely in the tin before lifting out and cutting into 9 squares. The centre continues to set as it cools.
Easy substitutions
No Bread?
Try a plain brioche roll or a milk roll or another soft enriched bun.
Storage & leftovers
Keep cooled brownies in an airtight container for up to 2 days, or refrigerate for up to 4 days. Let chilled pieces return to room temperature before serving.
Student tip
Use a tin with room for air to circulate around it, and begin checking early because air-fryer temperatures vary. This is an original recipe inspired by the idea of adding toasted bun pieces to brownies, not a copy of either reference recipe.
Prices are estimates and vary by shop and location. Recipe content is user-submitted and not reviewed for allergens or dietary accuracy — check ingredients yourself before cooking.