Ingredients

• ⅓ cup whole wheat or all-purpose flour
• ½ cup granulated or coconut sugar
• ¼ cup + 2 tsp coconut oil or unsalted butter, melted
• ¼ cup Dutch-process cocoa powder
• ¼ cup chocolate chips
• 1 large egg
• 1 tsp vanilla extract
• pinch of salt
• Mini chocolate chips for topping

Instructions

1. Prep: Line a 6" circular cake pan with parchment paper
2. Mix Dry: In a medium bowl, combine flour, cocoa powder, and salt
3. Mix Wet: In a large bowl, mix melted oil, sugar, and vanilla. Add egg and stir until just combined
4. Combine: Fold dry ingredients into wet mixture until barely combined. Gently stir in ¼ cup chocolate chips
5. Prepare: Preheat air fryer to 340°F / 170°C
6. Bake: Pour batter into pan, top with mini chips. Air fry for 10-14 minutes until a thin crust forms and center appears set. Toothpick in center will be wet, sides should have moist crumbs
7. Cool: Let brownies cool completely. They will continue to set while cooling
8. Store: Keep at room temperature up to 4 days, or refrigerate up to 1 week for fudgier texture
9. Note: For dairy-free version, use coconut oil and dairy-free chocolate chips

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