You’ll Need
For the Brownie Batter
150g dark chocolate
120g unsalted butter
180g soft brown sugar
2 eggs
1 tsp vanilla extract
100g plain flour
30g cocoa powder
½ tsp sea salt
100g dark chocolate chunks
80g chopped pecans
Maple Butter Finish
25g butter, melted
1 tbsp maple syrup
To Serve
Vanilla ice cream
Extra chopped toasted pecans
Optional but Dangerous
Salted caramel sauce
Whipped cream
Chocolate sauce
White chocolate shavings
Crushed Biscoff biscuits
Method
Preheat your air fryer to 170°C.
Melt the dark chocolate and butter together until smooth, then allow to cool slightly.
Whisk in the brown sugar until fully combined.
Beat in the eggs one at a time, followed by the vanilla extract.
Fold in the plain flour, cocoa powder and sea salt until just combined.
Stir through the chocolate chunks and most of the chopped pecans, reserving a handful for the topping.
Divide the mixture evenly between six lightly greased ovenproof ramekins or mini skillets.
Sprinkle the remaining pecans over the tops.
Place the ramekins into the air fryer basket.
Air fry for 12–15 minutes, until the tops are crackled and set while the centres still have a gentle wobble.
Mix together the melted butter and maple syrup.
Drizzle the maple butter over each brownie while still warm.
Leave to rest for 5 minutes before serving.
Serve warm with a generous scoop of vanilla ice cream and any optional toppings.