Pour into a lined 7" round tin (See blog post for notes!) Place the tin inside your air fryer. Air fry the brownies on the air fry function for 14-16+ minutes at 160ºc. Once baked, let the tin cool and then place in the freezer for 2 hours, or the fridge for 3-4 hours, until the brownies have set. Portion and ENJOY! 2. In a medium bowl, mix butter, sugar, egg, and vanilla until well mixed. 3. Add flour, cocoa powder, baking powder, and salt, and stir until just combined. 4. Transfer the mixture to your baking dish and bake until done. 5. Slice into squares or triangles and enjoy!! This is for those times you urgently need a brownie, but don't want to make — or, rather, can't justify making — a whole batch. This recipe makes two (four if needs be) fudgy brownies to be snaffled straight from the tin. And they can be turned into glorious sundaes: squodge into glasses with ice cream, pour a little maple syrup over and sprinkle with chopped walnuts. It is worth keeping Peanut Butter Cookie Crust. Preheat oven to 350F. Spray a 9×13-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup. Stir together the peanut butter, sugars, and egg in a large bowl. Press the dough into the bottom of the prepared pan. Step 3: Combine The Two. Your brownie batter is almost ready – all you have to do is pour the contents of your wet bowl into the dry one and mix everything together with a whisk or spatula until no dry lumps remain. The batter will be really thick (and we mean it!), so the final mixing can be quite a challenge. 1/2 cup (65 grams) all-purpose flour. 2/3 cup (75 grams) walnut or pecan pieces (optional) Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. .

fudgy brownies for two