My family loves brownies, which is great because since I’m a food blogger, I get to make tons of different combinations of brownies and they eat them all up.
Believe it or not, brownies are one of the hardest desserts to get to perfection, mostly because everyone in my household likes brownies different ways, my husband likes them hard, my son’s like them gooey. So, finding the right balance, where everyone is happy is something of a mystery to me.
I have used all sorts of 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 Catalogue, which was really a brownie cookie bar. Which, were probably easier to make in masses, than rolling out the dough and pressing them. (You know what I am talking about right)
Here are some great tips for making the perfect brownies:
- Decide which type of brownie you would like to make since they are all different. If you would like a cake brownie you need to reduce your flour to about 1/2 cup, you also do not use any baking powder. If you want a fudgier brownie, just leave the sugar and butter separate, rather then cream them, like you normally do.
- To get cake-like brownies to add more flour and you do 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 easily remove the brownies 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 completely mix in the flour, if you keep on mixing your batter, until all of 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 prior to baking, cold eggs tend to make your batter denser.
- Always check your brownies about 10 minutes before your recipe calls for, since all of the air fryers are different, this will lead to less burnt brownies, and more brownies to eat =)
Then cream the butter and sugar together. Mix well together.
Then mix in the brown sugar.
Then after the butter and sugars have been creamed together, add the eggs.
Blend together. Until you have a nice and light mixture.
Add in the flour, baking powder, and salt, and mix well.
Return to mixer and mix until well blended.
Now with a spatula or large spoon, mix in the chocolate chips. DO NOT over mix.
Spray an air fryer safe pan with non-stick cooking spray.
Add your brownie batter.
Put your pan into your air fryer basket.
Kitchen Items Used: (Note: Affiliate links are included in this post)
Don’t Forget to Pin–
Air Fryer, Homemade M&M Brownie (Brownies) Bars
- 2 sticks room temperature butter
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cup M&M’s
- 1 cup chocolate chips
- Start by placing your butter at room temperature. Once it is softened, add it to the mixing bowl, along with the white sugar.
Mix those together, until they are nice and light & fluffy
- Then blend int he brown sugar, again beat until nice, light and fluffy.
- Add your eggs, and vanilla extract and mix well.
- Add your flour, baking soda and salt and mix until everything is well combined.
- Fold in your M&M’s and then fold in your chocolate chips. Mix until the candy and chips are well distributed.
- Spray an air fryer safe pan, that fits in your basket.
- Set the time for 320 degrees f, for 15 minutes.
After 15 minutes check and see if it’s done, if not add more time. Otherwise, remove.
- Let cool, before you cut and serve.