This is a great recipe for a really chocolate brownie. I got the inspiration at my local Starbucks, where there are so many chocolate chunks on top, that it looks almost sinful.
My family loves brownies, which is excellent because since I’m a food blogger, I get to generate lots of different combination of brownies and they attack them all up.
Believe it or not, brownies are one of the hardest desserts to get to perfection, because everyone in my household likes brownies different ways, my husband likes them hard, my son’s like them gooey. So, striking the correct balance, where everybody is content is an enigma.
I have used many brownie mixes, scratch recipes, made frosted brownies, plain brownies, brownies with nuts, fudge brownies, and the list goes on and on…
The history of brownies, according to Wikipedia originated in 1897 by the very famous Sears, Roebuck Catalog, it was a brownie cookie bar. Which, were perhaps simpler to produce in masses, than rolling out the dough and pressing them. (You know what I am talking about right)
Here are some other brownie recipes;
Here are great tips for making the perfect brownies:
- Determine which type of brownie you would prefer to produce since they are all different. If you would prefer a cake brownie, you need to reduce your flour to about 1/2 cup, you also use none baking powder. If you prefer a chewier brownie, just leave the sugar and butter separate, rather than cream them, as you do.
- To get cake-like brownies to add more flour and you use baking powder, you also cream the sugar and butter together.
- If you like your brownies chewy, use a bit more egg, it will make it chewier since it will be moister.
- For the best brownies use a metal pan as they conduct heat evenly if you use a glass pan it will cause the edges to burn.
- If you would like for easy cleanup, line your pan with parchment or aluminum foil, and create a slight overhang to create handles, this will allow you to remove the brownies, with little trouble, when they cool down. It will make it easier to cut into squares, and they look much better when you go to serve them.
- Do not mix in the flour; if you keep on mixing your batter until all the flour is mixed in, you will over stir the batter, which leaves you with dense brownies.
- Always use room temperature eggs, just leave them up for 30 minutes before baking, cold eggs make your batter denser.
- Always check your brownies about 10 minutes before your recipe calls for, since all the air fryers are different, this will lead to less burnt brownies, and more brownies to eat.
Here are the items used in the recipe:
Kitchen Items Used: (Note: Affiliate links are included in this post)
Don’t Forget to Pin:
- 1 box boxed brownies
- 1 sleeve graham crackers
- 1 cup mini marshmallows
Start by making your brownies, per the instructions of your mix.
Pour half the batter into a greased baking pan, then spread the graham crackers on top of 1/2 of the batter.
Then pour the rest of the batter on top of the layer of graham crackers.
Place the baking pan in the air fryer and set the temperature for 350 degrees F, and set the time for 20 minutes.
After 20 minutes check the brownies, if they are not done, add another 5 minutes.
Remove when completely cooked. Use a toothpick to check for doneness.
Remove and let cool
Let them rest for a few minutes until cooled.
Once cooled, Place the mini marshmallows on top.
Set in the air fryer, at 400 degrees, for 1 minute, check and see if they are golden after if not add another minute. Continue and watch carefully, do it in 1 minute intervals, so they don't burn.
Plate, serve and enjoy!