Chewy Air Fryer Brownies with Almond Flour

Finding a quick dessert that’s both indulgent and a bit better-for-you can feel impossible, especially when you’re craving something chocolatey but don’t want to heat up your oven or spend an hour baking. Traditional brownies require preheating, careful temperature monitoring, and a decent chunk of time—not exactly ideal when a chocolate craving hits on a busy afternoon.

That’s where these air fryer brownies with almond flour come in handy: they’re ready in a fraction of the time, naturally gluten-free thanks to the almond flour, and give you that rich, fudgy texture you want from a brownie without all the fuss. Plus, you can easily adjust the recipe based on what’s already sitting in your pantry.

What Kind of Almond Flour Should I Use?

For air fryer brownies, you’ll want to use blanched almond flour rather than almond meal, as it creates a smoother, more cake-like texture. Blanched almond flour is made from almonds with the skins removed, which gives your brownies a lighter color and less grainy feel. You can find it at most grocery stores in the baking aisle or health food section, and brands like Bob’s Red Mill or Kirkland work great. If you only have almond meal on hand, it’ll still work in a pinch, but your brownies might have a slightly coarser texture and a bit of a nuttier taste.

Options for Substitutions

This brownie recipe is pretty forgiving when it comes to swaps:

• Almond flour: You can use regular all-purpose flour in the same amount if you don’t have almond flour on hand. The texture will be slightly different but still delicious. For a gluten-free option, try oat flour or a 1-to-1 gluten-free baking blend.
• Coconut oil: Melted butter works great as a substitute and adds a nice rich flavor. You can also use vegetable oil or melted ghee in the same amount.
• Sugar: White sugar can be swapped with coconut sugar or brown sugar for a deeper flavor. If using a granulated sweetener like monk fruit or erythritol, keep in mind the brownies might be slightly less moist.
• Chocolate chips: Feel free to use chopped chocolate bars, dark chocolate chunks, or even white chocolate chips. You can also add nuts like walnuts or pecans instead if you prefer.
• Vanilla essence: Vanilla extract works just as well. In a pinch, you can skip it altogether, though it does add nice flavor depth.

Watch Out for These Mistakes While Baking

The biggest mistake when making air fryer brownies is overbaking them, which happens fast since air fryers cook more quickly than traditional ovens – start checking at the 10-minute mark and look for a toothpick that comes out with a few moist crumbs, not completely clean.

Skipping the parchment paper lining is another common error that makes removing your brownies nearly impossible, so take the extra minute to line your pan properly and even leave some overhang for easy lifting.

Since almond flour behaves differently than regular flour, avoid overmixing the batter once you combine the wet and dry ingredients, as this can make your brownies dense instead of fudgy.

Finally, resist the urge to cut into them right away – letting the brownies cool in the pan for at least 15-20 minutes allows them to set properly and prevents them from crumbling apart when you slice them.

What to Serve With Air Fryer Brownies?

These brownies are rich and fudgy on their own, but a scoop of vanilla ice cream on top takes them to the next level. I love serving them warm so the ice cream melts into all the chocolatey goodness, or you can add a dollop of whipped cream if you want something a bit lighter. A cold glass of milk is always a solid choice, especially if you’re going for that classic brownie experience. For a fun dessert spread, try pairing them with fresh berries like strawberries or raspberries to cut through the sweetness.

Storage Instructions

Store: Keep your brownies fresh by storing them in an airtight container at room temperature for up to 3 days. If you want them to last a bit longer, pop them in the fridge where they’ll stay good for about a week. They actually taste pretty great cold too!

Freeze: These brownies freeze really well if you want to save some for later. Wrap individual pieces in plastic wrap, then place them in a freezer bag or container for up to 3 months. It’s nice to have a stash ready whenever a chocolate craving hits.

Enjoy: To enjoy frozen brownies, just let them thaw at room temperature for about 30 minutes. If you’re impatient like me, you can microwave them for 10-15 seconds to warm them up. They get all gooey and delicious, almost like they’re fresh from the air fryer.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 980-1100
• Protein: 10-13 g
• Fat: 48-55 g
• Carbohydrates: 130-145 g

Ingredients

For the dry mix:

• 1/3 cup almond flour (I always use Blue Diamond superfine for a smoother texture)
• 1/3 cup cocoa powder (sifted to remove lumps for a fudgy consistency)
• 1/8 tsp salt
• 1/4 teaspoon espresso powder

For the wet batter:

• 3 tbsp coconut oil (melted and slightly cooled to prevent scrambling the egg)
• 7/16 cup sugar
• 1 tsp vanilla (I prefer Nielsen-Massey for the best aroma)
• 1 egg

For the mix-ins and topping:

• 1/4 cup chocolate chips (Ghirardelli semi-sweet works beautifully here)

Step 1: Prepare Mise en Place and Preheat

• 1/3 cup almond flour
• 1/3 cup cocoa powder
• 1/8 tsp salt
• 1/4 teaspoon espresso powder

Sift together the cocoa powder, almond flour, salt, and espresso powder in a small bowl to remove any lumps and ensure even distribution of flavors—this is crucial for that fudgy consistency.

While you’re doing this, set your air fryer to preheat at 340°F and line your air fryer-safe baking pan with parchment paper.

Having everything ready before mixing prevents the batter from sitting and developing an uneven texture.

Step 2: Combine Wet Ingredients

• 3 tbsp coconut oil
• 7/16 cup sugar
• 1 tsp vanilla
• 1 egg

In a separate bowl, whisk together the melted coconut oil (making sure it’s slightly cooled so it doesn’t scramble the egg), sugar, vanilla, and egg until the mixture is smooth and well combined.

I find that whisking for about 30 seconds ensures the sugar begins to dissolve and everything is fully incorporated, which creates a more cohesive batter.

Step 3: Build the Batter and Add Chocolate

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 2
• 1/4 cup chocolate chips

Pour the dry ingredient mixture from Step 1 into the wet ingredient mixture from Step 2, stirring just until combined—don’t overmix, as this keeps the brownies tender.

Fold in the chocolate chips gently, distributing them evenly throughout the batter.

For extra chocolate flavor in every bite, I like to reserve a few chocolate chips to sprinkle on top before air frying.

Step 4: Air Fry the Brownies

• batter from Step 3
• reserved chocolate chips for topping

Transfer the batter to the prepared pan in your preheated air fryer and smooth the top gently with a spatula.

Sprinkle the remaining chocolate chips on top for texture and extra richness.

Air fry at 340°F for 10-14 minutes, checking at the 10-minute mark—you want the edges to be set while the center still has a slight jiggle, which indicates that perfect fudgy texture.

Step 5: Cool and Set

Allow the brownies to cool completely in the pan before slicing—this resting time is essential as it allows the structure to set properly and makes cutting much cleaner.

If you cut too early, they’ll crumble; patience here ensures you get those beautiful brownie squares.

Chewy Air Fryer Brownies with Almond Flour

Delicious Chewy Air Fryer Brownies with Almond Flour recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 pieces

Calories: 1040

Ingredients Method

Ingredients

  

For the dry mix::

• 1/3 cup almond flour (I always use Blue Diamond superfine for a smoother texture)
• 1/3 cup cocoa powder (sifted to remove lumps for a fudgy consistency)
• 1/8 tsp salt
• 1/4 teaspoon espresso powder

For the wet batter::

• 3 tbsp coconut oil (melted and slightly cooled to prevent scrambling the egg)
• 7/16 cup sugar
• 1 tsp vanilla (I prefer Nielsen-Massey for the best aroma)
• 1 egg

For the mix-ins and topping::

• 1/4 cup chocolate chips (Ghirardelli semi-sweet works beautifully here)

Method

 

1. Sift together the cocoa powder, almond flour, salt, and espresso powder in a small bowl to remove any lumps and ensure even distribution of flavors—this is crucial for that fudgy consistency. While you're doing this, set your air fryer to preheat at 340°F and line your air fryer-safe baking pan with parchment paper. Having everything ready before mixing prevents the batter from sitting and developing an uneven texture.
2. In a separate bowl, whisk together the melted coconut oil (making sure it's slightly cooled so it doesn't scramble the egg), sugar, vanilla, and egg until the mixture is smooth and well combined. I find that whisking for about 30 seconds ensures the sugar begins to dissolve and everything is fully incorporated, which creates a more cohesive batter.
3. Pour the dry ingredient mixture from Step 1 into the wet ingredient mixture from Step 2, stirring just until combined—don't overmix, as this keeps the brownies tender. Fold in the chocolate chips gently, distributing them evenly throughout the batter. For extra chocolate flavor in every bite, I like to reserve a few chocolate chips to sprinkle on top before air frying.
4. Transfer the batter to the prepared pan in your preheated air fryer and smooth the top gently with a spatula. Sprinkle the remaining chocolate chips on top for texture and extra richness. Air fry at 340°F for 10-14 minutes, checking at the 10-minute mark—you want the edges to be set while the center still has a slight jiggle, which indicates that perfect fudgy texture.
5. Allow the brownies to cool completely in the pan before slicing—this resting time is essential as it allows the structure to set properly and makes cutting much cleaner. If you cut too early, they'll crumble; patience here ensures you get those beautiful brownie squares.