Components
- 1/2 cup (tea) of chopped or drop-style bitter chocolate (55% cocoa), approximately 90 g
- 50 grams of butter
- One egg at room temperature
- 2 tbsp of sugar
- 3 tablespoons of brown sugar
- 1/3 cup of wheat flour (tea measurement)
- A small amount of salt, about a pinch
- wheat flour and cocoa powder to dust the ramekins
- butter to grease the ramekins
Setup phase
- In a medium bowl, put the chocolate and add the butter. Heat in the microwave on medium power in 30-second intervals until melted. Allow the chocolate to warm up while you prepare the other ingredients.
- Grease 4 individual ramekins, each measuring 8 cm in diameter and 4.5 cm in height (holding 130 ml). Combine approximately 1 teaspoon of wheat flour with 1 teaspoon of cocoa powder and dust the ramekins with the mixture (the cocoa powder enhances the appearance of the brownie when unmolding, but you can use only flour if preferred). Shake to evenly coat and tap firmly on the sink to remove any excess.
- In a separate medium bowl, crack the egg. Add the sugars and beat thoroughly with a wire whisk until the sugar granules are dissolved in the egg. Incorporate the melted chocolate and salt, stirring well with a silicone spatula. Lastly, fold in the flour gently.
- Set the Electrolux Air Fryer by Rita Lobo to 150 °C and bake for 15 minutes.
- Using a shell, distribute the mixture evenly among the four ramekins. Put the ramekins in the Air Fryer basket and bake for 15 minutes — the brownies will develop a crust on top while remaining soft and creamy inside.
- Using a dishcloth, carefully take the brownies out of the basket and allow them to rest for approximately 15 minutes to firm up around the edges. To remove them from the mold, run a knife along the edge, gently invert the ramekin into your hand, and transfer the brownie onto the plate.
Edición
If you like, you can enjoy the warm brownies straight from the Air Fryer, eating them directly with a spoon from the ramekin.
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You can prepare the brownie ahead of time. To do this, remove it from the mold and keep it in a sealed container at room temperature overnight, or refrigerate it for up to five days. When ready to serve, simply warm it in the microwave for 10 seconds to make the center soft and creamy, just like when freshly baked.
