Chocolate Brownie Cakes
You'll love these fudgy mini chocolate brownie cakes — each one topped with a layer of chocolate ganache. Quick, easy, and air fryer friendly, they’re the ultimate treat or snack!
Servings: 12 squares (12-16 square slices depending on preferred size)
Calories: 158kcal
Ingredients
- 116 g blanched almond flour
- ¼ cup maple syrup
- ½ tablespoon pure vanilla extract
- ⅓ cup raw cacao powder 34g
- 4 tablespoon olive oil
- 2 whole eggs medium or large
- ½ teaspoon baking soda or bicarbonate of soda
- Pinch of salt optional
- ¼ teaspoon coffee granules in 1 tablespoon hot water optional - I recommend Illy coffee granules
Chocolate ganache
- 40 g coconut oil melted
- 20 g cacao powder
- 28 g milk powder
- 34g maple syrup warmed in the microwave for 20 seconds
Instructions
- Grease and line an 8” (20cm) square baking tin with parchment paper, leaving some overhang for easy lifting later.
- In a large bowl, whisk the eggs.
- Add maple syrup, vanilla, olive oil and coffee and whisk to combine.
- Add almond flour into a separate bowl. Sift in the cacao powder and baking soda (and a pinch of salt - optional).
- Gently fold the dry ingredients into the wet using a spatula.
- Preheat the air fryer to 170°C (bake setting) (or oven - see notes).
- Pour the batter into the prepared tin, smooth the top, and bake in the air fryer for 12 minutes or until a skewer comes out mostly clean.
- While the brownie cake bakes, prepare the chocolate ganache (see below).
- Allow the brownie to cool in the tin for 5 minutes. Spread the ganache over the top while still in the tin.
- Use the parchment overhang to lift out, slice into squares, and serve fresh.
Chocolate ganache:
- Melt coconut oil (in a microwave safe bowl for approximately 1 minute or use the double boiler method). Transfer into a large bowl.
- Sift in cacao powder and milk powder and stir to combine.
- Add warmed maple syrup and gently stir to combine.
Notes
-
- Multitask: save time by making the chocolate ganache while the brownie cake is baking.
- Use the right tin/pan: use a non-stick, loose-bottom square tin (or square springform pan) (this makes removing the brownie cake much easier). Be sure to line it with parchment paper, leaving some overhang on the sides to help lift it out cleanly after baking.
- Sift the powders: sift the cacao powder to remove any lumps - this helps create a smooth, batter (and ganache).
- Air fryer vs oven: For best results, use a wide air fryer that can fit a square baking tin (you might need to remove the air fryer crisper tray and use the wider tray). For oven: bake in a preheated oven at 175°C/350°F, with the tin placed on the middle rack. You may need to bake for an additional 5-7 minutes, or until a toothpick inserted into the centre comes out clean.
Nutrition
Calories: 158kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 80mg | Potassium: 104mg | Fiber: 3g | Vitamin A: 61IU | Vitamin C: 0.2mg | Calcium: 51mg | Folate: 6µg | Iron: 1mg | Zinc: 0.5mg