Air Fryer Gooey Brownie Pudding
A crackly-topped, spoonable chocolate brownie pudding made entirely in the air fryer. Deeply chocolatey, molten in the center, and ready in about 15 minutes — no oven commitment required.
Ingredients
Brownie Batter
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1 large egg
- 3 tablespoons unsalted butter melted and slightly cooled
- 1/4 cup milk
- 1 teaspoon vanilla extract
Pudding Layer
- 1/2 cup hot water
Optional Add-Ins
- 1/4 teaspoon espresso powder
- Chocolate chips or chopped dark chocolate for topping
Instructions
- In a medium bowl, whisk together granulated sugar, brown sugar, cocoa powder, flour, salt, and baking powder.
- Add the egg, melted butter, milk, and vanilla extract. Stir until smooth and glossy.
- Lightly grease two ceramic ramekins or one small air fryer–safe baking dish. Divide the batter evenly between them.
- Carefully pour the hot water over the batter. Do not stir — this creates the pudding layer as it cooks.
- Place the ramekins in the air fryer basket, leaving space for airflow.
- Air fry at 350°F (175°C) for 12–15 minutes, until the top is crackly and set but the center still jiggles.
- If the top browns too quickly, loosely cover with foil for the final few minutes.
- Let rest for 3–5 minutes before serving. Serve warm and spoonable.
Notes
This dessert is meant to be gooey, not sliceable. For more pudding texture, err on the shorter cook time. For a firmer brownie top, add 1 extra minute. Excellent with vanilla ice cream or whipped cream. Fancy-feeling food for fried people.