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Fudgy Air Fryer Brownie Donuts (More Crispy Edges Than a Regular Brownie)

Air Fryer Brownie Donuts with Chocolate & Nut Topping

5 from 3 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 12 minutes
15 minutes
Total Time: 37 minutes
Servings: 6 Servings

Description

Fudgy, dense brownie donuts with crispy edges all around — every bite is the best part. Topped with melted chocolate and chopped nuts. Ready in under 30 minutes total.

Ingredients 

Donut Ingredients:

  • 18 ounces fudgy brownie mix
  • 2 large eggs, per box instructions
  • ⅓ cup vegetable oil, per box instructions
  • 3 tablespoons water, per box instructions
  • ¼ cup chocolate chips

Chocolate Dip Ingredients:

  • 1 cup chocolate chips
  • 2 tablespoons heavy cream

Topping:

  • ½ cup chopped walnuts, pecans, or other nuts
  • Optional: sprinkles, sea salt, additional chocolate chips,

Instructions

  • Mix batter. Prepare brownie mix per box instructions in a large bowl. Don't overmix. Fold in ¼ cup chocolate chips.
  • Fill mold. Spray silicone donut mold with cooking spray. Fill each cavity ⅔ full. Tap mold to release air bubbles.
  • Preheat air fryer to 320°F for 3 minutes.
  • Air fry at 320°F for 10–12 minutes, until tops are puffed and a toothpick comes out with moist crumbs.
  • Cool 5 minutes in mold, then transfer to a wire rack and cool 5 more minutes.
  • Make chocolate dip. Microwave 1 cup chocolate chips with 2 tbsp heavy cream in 30-second intervals, stirring, until smooth.
  • Dip and top. Dip top of each cooled donut face-down in chocolate. Let excess drip off. Immediately press into chopped nuts.
  • Set. Let dipped donuts rest 10–15 min at room temperature (or 5 min in fridge) for chocolate to set.

Equipment

  • Air Fryer
  • Cooking Spray
  • Donut Pan, or Donut Molds

Notes

Notes

  • Use a fudgy brownie mix — not cake-like. Texture depends on it.
  • Don't overfill the mold. ⅔ full keeps the donut hole intact.
  • Cool fully before dipping — warm donuts melt the chocolate dip.
  • Press nuts firmly before chocolate sets.
  • Storage: Room temp 2 days, fridge 4 days, freezer 2 months (undipped).
  • Variations: Mocha (add 1 tbsp espresso powder), PB swirl (drop PB in cavities before baking), S'mores (top with crushed graham + marshmallows).
  • Eat within 24 hours for best texture.

Nutrition

Serving: 1ServingCalories: 667kcalCarbohydrates: 92gProtein: 8gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 68mgSodium: 274mgPotassium: 178mgFiber: 1gSugar: 64gVitamin A: 165IUVitamin C: 0.2mgCalcium: 49mgIron: 3mg