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175g butter, diced
100g dark chocolate, chopped
200g soft brown sugar
3 medium eggs
100g plain flour
30g cocoa powder, plus extra for dusting
1 tsp baking powder
100g milk chocolate chunks
1. Line a 20cm x 5cm deep square cake tin with baking parchment.
2. Put the butter and dark chocolate into an ovenproof dish and place on the bottom shelf of the air fryer. Set the temperature to 140C for 3 minutes, until the butter and chocolate have melted. Allow to cool slightly.
3. Place the sugar and eggs into a bowl and whisk with an electric mixer until thick and creamy. You should be able to pull a spoon through the mixture and leave a trail.
4. Sieve the flour, cocoa and baking powder into the egg mixture, then gently fold in the chocolate and butter. Finally, stir the chocolate chips into the mixture.
5. Set the air fryer temperature to 160C and preheat for 2 minutes. Meanwhile, pour the mixture into the prepared tin and level the top out with a spatula. Cook for 35-40 minutes on the bottom shelf of the air fryer. When the timer goes off, check that the brownie has a crust and a slight wobble, then remove from the oven and leave to cool completely in the tin before cutting into slices and dusting lightly with cocoa powder.
If you prefer, you can add white chocolate chunks or chopped pecan nuts.