Everyone’s favourite bake is made even speedier by baking them in an air fryer. Add nuts or dried fruit to the batter, if you like, for extra flavour
Ingredients
- 140g unsalted butter, cubed, plus extra for the tin
- 200g 70% dark chocolate, broken into pieces
- 200g caster sugar
- 3 eggs, lightly beaten
- 100g plain flour
- 1-2 tsp vanilla paste
Method
- STEP 1
Heat the air fryer to 160C. Butter and line an 18cm square tin with baking paper. Check that it fits in your air fryer – you may need to remove the perforated basket first. Put the butter and chocolate in a heatproof bowl, then set over a pan of simmering water, making sure the bottom of the bowl isn’t touching the water. Heat gently for 6-8 mins or until melted. Allow to cool slightly, then whisk in the sugar and eggs until well combined.
- STEP 2
Stir in the flour and vanilla paste, mix well, then pour into the prepared tin. Bake for 18-20 mins or until cooked but still fudgy in the middle. Allow to cool completely in the tin before slicing. To firm up the fudginess, chill in the fridge for 1 hr before slicing, if you prefer.
Why use an air-fryer?
Air-fryers are the gadget on everyone’s lips at the moment and for good reason. These multitaskers are effectively miniature convection ovens that can create a fried-finish on foods using considerably less oil simply by circulating air efficiently. This unlocks various other cooking functions too – look out for baking, roasting, reheat and more. The multi-functionality of air-fryers can save you money on your energy bills, particularly when cooking smaller quantities, and on extra storage space, as well as cutting the need for buying multiple appliances.
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