Brownie Fudge Pudding

Ingredients

The Brownie Batter

• Unsalted Butter: $\frac{1}{3}$ cup ( $75\text{ g}$ ), melted and cooled slightly
• Granulated Sugar: $\frac{1}{2}$ cup ( $100\text{ g}$ )
• Brown Sugar: $\frac{1}{4}$ cup ( $50\text{ g}$ ), packed for deep caramel undertones
• Large Egg: 1, room temperature
• Vanilla Extract: 1 tsp
• All-Purpose Flour: $\frac{1}{2}$ cup ( $60\text{ g}$ )
• Dutch-Processed Cocoa Powder: $\frac{1}{3}$ cup ( $35\text{ g}$ ), sifted
• Baking Powder: $\frac{1}{2}$ tsp
• Salt: $\frac{1}{4}$ tsp
• Semi-Sweet Chocolate Chips: $\frac{1}{3}$ cup ( $60\text{ g}$ )

The Self-Saucing Topping Layer

• Dutch-Processed Cocoa Powder: 2 tbsp
• Brown Sugar: $\frac{1}{4}$ cup ( $50\text{ g}$ )
• Boiling Water or Hot Espresso: $\frac{3}{4}$ cup ( $180\text{ ml}$ )

Instructions

1. 1.Prepare the Air Fryer & Baking Dishes: Set up your heat-safe containers.
2. Preheat your air fryer to $320^\circ\text{F}$ ( $160^\circ\text{C}$ ) for 3 to 5 minutes. Generously grease four 6-ounce oven-safe ramekins or one 6-inch heatproof baking dish with butter or non-stick cooking spray.
3. 2.Mix the Brownie Batter Base: Build structure and richness.
4. In a medium bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until smooth. Add the room-temperature egg and vanilla extract, whisking vigorously for 1 minute until the mixture becomes pale and slightly thickened.
5. Gently fold in the all-purpose flour, sifted cocoa powder, baking powder, and salt using a rubber spatula just until combined. Do not overmix. Fold in the semi-sweet chocolate chips. Divide the thick batter evenly among the greased ramekins.
6. 3.Apply the Self-Saucing Liquid: Key step for creating the molten fudge base.
7. In a small bowl, combine the remaining 2 tablespoons of cocoa powder and $\frac{1}{4}$ cup of brown sugar. Sprinkle this dry mixture evenly over the top of the unbaked brownie batter in each ramekin.
8. Carefully pour $\frac{3}{4}$ cup of boiling water (or hot espresso) over the back of a spoon onto the top of each ramekin. Do not stir. The liquid will float on top of the batter, but during baking, it will migrate to the bottom to form the warm fudge sauce.
9. 4.Air Fry to Perfection: Air Fryer Temp: 320°F (160°C) | Intensity: Medium-Low Fan.
10. Carefully place the ramekins into the preheated air fryer basket, leaving at least $\frac{1}{2}$ inch of space between each dish to allow proper air circulation.
11. Close the basket and bake at $320^\circ\text{F}$ ( $160^\circ\text{C}$ ) for 18 to 20 minutes . The top should look set, shiny, and crackled around the edges, with a soft wobble in the center.
12. 5.Rest and Serve: Allow sauce to set slightly.
13. Remove the ramekins carefully using oven mitts or tongs. Allow them to rest on a wire rack for 5 minutes. The dessert will finish settling, allowing the fudge sauce to thicken at the bottom. Serve warm with a scoop of vanilla bean ice cream.

Nutrition

Calories: 385 kcal — · Protein: 5 g 10% · Fat: 18 g 23% · Carbohydrates: 56 g 20% Dietary · Saturated Fat: 11 g 55% · Fiber: 4 g 14% · Sugar: 38 g — · Sodium: 190 mg 8%