Featured Recipe
Fondant Brownies Dulce de Leche
By Kate
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Rich dark chocolate melds with butter then eggs and sugar whipped into a glossy base. Dulce de leche swirled within gives sweet creaminess. Baked in air fryer ramekins till edges set, centers soft. Luscious molten textures. Simple pantry staples. Easy to adjust. Air fryer cuts usual oven heat time. Melted chocolate brings aroma, slight crackle tops signal readiness. Serve warm tipped out. No lactose since butter swapped. Nut-free, approachable technique with crisp edges and oozy core.
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Prep:
15 min
Cook:
17 min
Total:
32 min
Serves:
4 servings
dessert
vegan
chocolate
brownies
air fryer
Introduction
Black chocolate melted to glossy pool, margarine melted in with it — essential to get smooth without scorching. Eggs whipped to pale, sugar dissolved mostly — key for airy crumb. Folded. Delicate balance between too much mixing and not enough. Flour dusting change from all purpose to oat cuts gluten, softens crumb. Dulce de leche deeper sweetness replaced by caramel sauce or vanilla. Air fryer trims baking time, gives crisp edges while keeping centers molten. Watch surfaces: when tops crackle with sheen, edges pulling away and center just jiggles: done. Letting rest critical — fondant sets just right, firm enough to unmold but soft inside. Sharp blade separates cake from ramekin without tearing edges. Serve warm, slight crackle contrast. Swap ingredients smartly, adjust times by cues not clock. Keep aromas in mind: warm chocolate, whisper of caramel, toasted oat flour notes.
Ingredients
About the ingredients
Dark chocolate quality impacts final flavor — 65 to 70 % cocoa content best balance bitterness and sweetness. Vegan margarine or unsalted butter cubed ensures even melting without burning. Coconut sugar chosen for subtle caramel notes and less sharp sweetness. Oat flour makes crumb tender without gluten toughness — swap rice flour in gluten intolerant cases. Salt heightens chocolate depth. Vanilla extract enhances aroma; espresso powder optional but elevates chocolate without coffee taste. Dulce de leche replaced by caramel sauce here — similar texture but can vary sweetness; peanut butter works to add nutty dimension but flips profile. Measure precisely — flour over/under impacts batter consistency and bake results. Greasing ramekins well key to avoid sticking, dusting with flour or cocoa powder adds release layer. Air fryer space can be tight, choose small ramekins that fit snug.
Method
Technique Tips
Melting chocolate and margarine: slow low heat or bursts microwave prevent grainy lumps. Stir frequently for control and smoothness. Cooling chocolate mixture prevents cooking eggs when folded in. Egg and sugar whisking: whisk until pale and slightly thickened to trap air for better texture. Fold flour gently; overmixing toughens. Layering batter with caramel creates molten center that contrasts with baked edges. Air fryer—preheat important; different basket sizes affect cooking times. Watch visual and tactile clues more than strict timers: crackled tops, firm edges, gentle center wiggle tells completion. Resting fondants off heat firms structure preventing collapse. Unmolding requires thin knife run around edge to loosen, gentle inversion. If fondants stick, slight butter or silicone ramekins help. Allow cooling longer if needed but serve warm for gooey hearts. Timing tweaks based on individual air fryer variation essential.
Chef's Notes
- 💡 Melt dark chocolate and vegan margarine over low heat. Stir often, prevents burning. Perfect blend creates gloss. Don't rush this step, control temp carefully.
- 💡 Whipping eggs and coconut sugar till pale is key. Traps air. Light texture crucial. Fold chocolate gently. Avoid deflating, could ruin crumb.
- 💡 Caramel sauce center matters. Creates gooey core. Adjust flavors too; peanut butter offers a nutty twist. Mix it in if you want a different vibe.
- 💡 Air fryers vary; adjust cook time by 2-3 minutes based on size. Watch edges pulling away from ramekin. Crackly tops mean they're done.
- 💡 Resting time is essential. Let fondants set. Too soft? Collapse. Use a thin knife to loosen edges, flip onto warmed plates. Keep centers warm.
