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.

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.

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.

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.

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.