Line the bottom of a 6" springform pan with parchment paper. Spray well with non-stick cooking spray.

In a medium bowl, sift together the flour, cocoa powder, and salt. Sifting is important — it breaks up any little lumps in the flour and cocoa powder.

In a separate small microwave-safe bowl, combine the butter and chocolate chips. Heat on high for 1 minute, then stir well until the chocolate is completely melted. If it is not fully melted, heat for another 30 seconds. You want this melted but not too hot.

In a separate large bowl, whisk together the brown sugar, egg, and vanilla extract until well combined.

Whisk the melted butter and chocolate mixture into the sugar and egg mixture until blended well.

Whisk the sifted dry ingredients into the wet ingredients until well combined and no streaks of dry ingredients remain.

Use a spatula to transfer the brownie batter to the prepared 6" springform pan.

Bake in the air fryer for 15 to 16 minutes, or until a toothpick inserted in the middle comes out almost clean — a few moist crumbs, but no wet batter.

Let the brownie cool completely before removing it from the pan and adding frosting. This is a very gooey brownie, so if you cut into it within a couple of hours of removing it from the air fryer, it will still look very "wet" inside. Let it cool for at least 4 hours before frosting and cutting so it has time to firm up and hold its shape when sliced.

Frosting: Using a handheld electric mixer on high speed, beat the softened cream cheese, softened butter, and vanilla extract together until smooth. Beat in the confectioners' sugar until smooth.

Spread the frosting over the cooled brownie and decorate with fruit as desired.

Storage: If the brownie has been topped with cream cheese frosting, it must stay refrigerated — store in a sealed food-safe container for up to 3 days. If unfrosted, it can remain at room temperature for up to 4 days in a sealed food-safe container. Any leftover cream cheese frosting must stay refrigerated in a sealed food-safe container.