Eat Easy

Ingredients

• 1 cup maida
• ¼ cup cocoa powder
• ½ tsp baking powder
• Pinch of salt
• ⅓ cup olive oil
• ¼ cup Milkmaid
• ½ cup milk
• ½ tsp vanilla extract
• ¼ cup sugar (optional, depending on sweetness)
• ½ cup dark chocolate chips/chunks (optional)

Method

1. Preheat the air fryer to 160°C for 3–5 minutes.
2. Line a 6-inch cake tin or any air fryer-safe baking pan with parchment paper and lightly grease it.
3. Mix the flour, cocoa powder, baking powder, and salt.
4. In another bowl, whisk together the olive oil, Milkmaid, milk, vanilla, and sugar until smooth.
5. Fold the dry ingredients into the wet ingredients. Don’t overmix.
6. Fold in the chocolate chips.
7. Pour the batter into the prepared tin and tap it gently to remove air bubbles.
8. Air fry at 160°C for 18–22 minutes.
9. Check at 18 minutes with a toothpick—it should come out with a few moist crumbs, not wet batter.
10. Cool completely before slicing. For extra fudgy brownies, refrigerate for 30–60 minutes before serving.

Pro Tips

• If the top starts browning too quickly, loosely cover the tin with aluminum foil after the first 10–12 minutes.
• Every air fryer cooks a little differently, so start checking around the 18-minute mark.
• Adding 50 g melted dark chocolate to the batter will make the brownies even richer and more fudgy.