Ingredients

Method

• 125 g unsalted butter, cut into cubes, plus extra for greasing
• 75 g cocoa powder
• 2 eggs
• 225 g granulated sugar
• 1 t vanilla extract
• pinch of salt
• 50 g plain flour

Method

Ingredients

1. Grease and line the base and sides of a 15 cm (6 inch) square cake tin, about 5 cm (2 inches) deep, with nonstick baking paper.

2. Place the butter and cocoa powder in a small saucepan over a low heat, stirring frequently until the butter has melted. Remove from the heat and leave to cool for 3–4 minutes.

3. Meanwhile, in a large bowl, whisk together the eggs, sugar, vanilla and salt with an electric whisk for about 2 minutes, until pale and thick. Add the cocoa and butter mixture and whisk to combine.

4. Sift the flour over the mixture and mix thoroughly, then pour into the prepared tin and level the top. Place the tin in a preheated air fryer and cook at 160°C  for 23–25 minutes, until just firm to the touch and a wooden cocktail stick inserted in the middle comes out with moist crumbs. Leave to cool in the tin before cutting into squares.

Adapted with permission from ‘Green Air Fryer Cookbook” by Denise Smart. It is published by Octopus Publishing and distributed by Jonathan Ball Publishers.

Find more air-fryer recipes here.