I Made Cookies in My Air Fryer and My Oven is Officially Jealous.

I Made Cookies in My Air Fryer and My Oven is Officially Jealous.

The Small-Batch Cookie Solution

I love fresh-baked cookies, but I hate preheating my giant oven and making a huge batch just for myself. One night, I put a few balls of cookie dough on parchment paper in my air fryer. I cooked them at 330°F for about seven minutes. The result was astonishing. The edges were perfectly crispy, the centers were soft and chewy, and they were ready in a fraction of the time. Now, I can bake just two or three perfect cookies whenever a craving hits. My big oven is officially retired from cookie duty.

The “Don’t Open the Basket” Rule for Perfect Air Fryer Brownies.

Resisting the Urge to Peek

I tried to make brownies in my air fryer, and my first batch was a disaster—gooey in the middle and burnt on top. I kept opening the basket to check on them. A baker friend gave me the “don’t open the basket” rule. Every time you open it, all the heat escapes, causing the brownie to fall and the cooking time to get thrown off. Now, I trust the process. I put my brownie pan in, set the timer, and don’t peek until the very end. This simple discipline results in evenly cooked, fudgy brownies.

How to Bake a Flawless Cake in Your Air Fryer Without It Burning on Top.

The Foil Tent Trick

My dream of baking a small cake in my air fryer was met with a harsh reality: the top would burn to a black crisp long before the inside was cooked. The intense, direct heat from the element above is too much for a delicate cake. The solution is the “foil tent” trick. For the first two-thirds of the baking time, I loosely cover the top of my cake pan with a small piece of aluminum foil. This shields the top, allowing the cake to cook through. I remove the foil for the last few minutes to get a perfect, golden-brown finish.

The 10-Minute “Emergency” Dessert That Will Save Your Dinner Party.

The Unexpected-Guest Savior

My friends showed up for dinner unexpectedly, and I had nothing prepared for dessert. I panicked, then remembered my “emergency” air fryer dessert. I took a can of refrigerated crescent roll dough, filled each triangle with a few chocolate chips and mini marshmallows, and rolled them up. I air-fried them for about six minutes until they were golden brown. They came out as warm, gooey, chocolate-filled pastries that looked incredibly impressive. It was a dinner party disaster averted in under ten minutes.

Why Your Air Fryer Muffins Are Dry and Dense (And the 3-Step Fix).

The Muffin Autopsy

My first batch of air fryer muffins came out like dense, dry hockey pucks. I did a muffin autopsy to figure out why. The problem was threefold. First, the intense heat was drying them out. The fix: lower the temperature by 25°F from the oven recipe. Second, they were overcooked. The fix: start checking for doneness five minutes earlier than the recipe says. Third, I was over-mixing the batter. The fix: mix only until the ingredients are just combined. These three changes resulted in light, fluffy, and moist muffins.

The “Magic” Canned Cinnamon Roll Hack That Tastes Gourmet.

The Bakery in a Can

A simple can of cinnamon rolls is a weekend staple, but the air fryer turns them into something truly special. I place the rolls in the basket, leaving space between them, and cook them at 350°F for about eight to ten minutes. The circulating air makes the tops golden and slightly crispy while keeping the insides incredibly soft and gooey, a texture my oven could never quite achieve. Drizzled with the included icing, they taste less like a canned good and more like a fresh-from-the-bakery indulgence. It’s the ultimate low-effort, high-reward breakfast.

I Tried to Bake a Loaf of Bread in My Air Fryer. Here are the Hilarious (and Delicious) Results.

The Little Loaf That Could

Out of curiosity, I tried to bake a small loaf of no-knead bread in my air fryer. I put my dough in a small, greased pan that fit inside. The result was both hilarious and delicious. It didn’t get the same “oven spring” as a traditional loaf, so it came out looking like a giant, squat muffin. But the crust was incredible—thin, crackly, and evenly browned on all sides. The inside was soft and fluffy. It wasn’t the prettiest loaf, but it was a fantastic, single-serving bread experience.

The Secret to Molten Lava Cakes That Actually Gush Molten Lava.

The Frozen Center Trick

The challenge with lava cakes is getting the center to stay liquid. My first few attempts in the air fryer resulted in a fully-cooked, non-molten cake. The secret I learned is the “frozen center” trick. I make my chocolate batter, but I also freeze small balls of a rich chocolate ganache beforehand. I pour half the batter into my ramekins, drop in a frozen ganache bomb, and then cover it with the rest of the batter. This ensures a guaranteed molten center when it bakes.

Stop Using Muffin Tins! The Silicone Cup Trick for Perfect Air Fryer Cupcakes.

The Superior Silicone Solution

I tried to bake cupcakes in my air fryer using a mini metal muffin tin, but they cooked unevenly. I switched to individual, freestanding silicone baking cups, and it was a revelation. The flexible silicone allows the hot air to circulate more evenly around each individual cupcake, resulting in a more consistent bake with a perfect, lightly browned top. Plus, they are much easier to fit into a round air fryer basket than a rigid, rectangular tin.

The “Single Serving” Cheesecake That Cures a Craving in 15 Minutes.

The Instant Gratification Dessert

A cheesecake craving used to be a two-day ordeal of baking and chilling. Now, I can satisfy it in 15 minutes. I make a tiny crust from crushed graham crackers and butter and press it into a small ramekin. I whip up a simple filling of cream cheese, sugar, and an egg, and pour it on top. I air fry it at 320°F for about 12-15 minutes until the center is just set. It’s a perfect, single-serving cheesecake that delivers all the flavor without the commitment of a full-sized dessert.

How to Make Perfect, Chewy-in-the-Middle, Crispy-on-the-Edge Cookies.

The Convection Cookie Code

The air fryer’s convection heat can easily make cookies crispy all the way through. To get that perfect textural contrast, the secret is cold dough. I scoop my cookie dough into balls and then chill them in the freezer for at least 30 minutes. Baking from a semi-frozen state prevents the cookie from spreading too quickly. The edges have time to set and get crispy while the center, still cold, remains soft and chewy. It’s the key to achieving that perfect cookie texture.

The “No-Bake” Cheesecake That You Actually Bake (in the Air Fryer).

The Easiest Cheesecake of All Time

I love “no-bake” cheesecakes, but they never have the same texture as a real, baked one. I found a recipe for an air fryer version that’s the best of both worlds. It uses a simple cream cheese and sweetened condensed milk filling that doesn’t require eggs. I pour it into a graham cracker crust in a small pan and “bake” it in the air fryer for about 20 minutes. It sets the filling to a perfect, creamy texture that’s a huge step up from the no-bake version, with almost no extra effort.

The Air Fryer “Donut” That Will Shock You (It’s Made from Canned Biscuits).

The 5-Minute Doughnut Deception

I was craving fresh, warm donuts but had no time to make dough. I turned to the internet’s favorite hack: canned biscuit donuts. I took a can of refrigerated biscuit dough, cut a small hole in the center of each biscuit, and placed them in the air fryer. After about five minutes at 350°F, they puffed up into golden, fluffy “donuts.” I tossed them in a bag of cinnamon sugar, and my family was completely fooled. They are shockingly delicious and unbelievably easy.

I Tested 5 Boxed Brownie Mixes in the Air Fryer. Only One Was Perfect.

The Great Brownie Bake-Off

I decided to find the ultimate boxed brownie mix for the air fryer. I tested five major brands, baking them all in the same pan at the same temperature. The results were surprising. Some mixes came out too dry, while others were overly cakey. The clear winner was Ghirardelli Double Chocolate. Its fudgy, dense texture held up perfectly to the air fryer’s intense heat, resulting in a brownie with a crackly top and an incredibly moist, decadent center. It’s now my official go-to.

How to Make a Fruit Crumble with the Crispiest Topping Imaginable.

The Ultimate Crumble Crust

I love a good apple crumble, but the topping from my oven was often a bit soft. The air fryer, designed for crisping, is the perfect tool for the job. I put my fruit filling in a small baking dish and cover it with a generous layer of a classic oat, butter, and brown sugar crumble topping. The circulating hot air acts like a high-powered broiler on the topping, making it unbelievably crunchy, golden, and caramelized, while the fruit below gets soft and bubbly.

The “Foil Sling” Method: The Only Way to Get a Cake Out of Your Air Fryer Basket.

The Kitchen Extraction Tool

I baked a beautiful little cake in a pan inside my air fryer basket, and then I realized I had no way to get it out. The pan was hot, and there was no room to grab the sides. The solution is the “foil sling.” Before I put my baking pan in, I lay a long strip of aluminum foil across the bottom of the basket, with the ends sticking up like handles. After baking, I can just lift the entire pan out safely and easily using the foil sling.

The “Pizookie” Reimagined: A Deep-Dish Air Fryer Cookie for Two.

The Perfect Date-Night Dessert

A “pizookie”—a deep-dish cookie baked in a skillet—is a great dessert to share. I made a smaller version for two in my air fryer. I pressed a generous amount of cookie dough into a small, six-inch cake pan, popped it in the air fryer, and baked it until the edges were set and the middle was still slightly gooey. I topped it with a scoop of vanilla ice cream right in the pan. It was the perfect, easy, and impressive dessert for a date night in.

How to Toast Coconut and Nuts Without a Single Burnt Piece.

The Low-and-Slow Toast

I’ve burned so many expensive nuts in a hot pan on the stove; they go from perfect to black in a matter of seconds. The air fryer provides a much more controlled, gentle way to toast them. I put a single layer of nuts or shredded coconut in the basket and toast them at a low temperature, around 320°F, for just a few minutes. I shake the basket every 60 seconds. The result is perfectly even, golden-brown toasting with zero burnt spots.

The “Caramelized” Banana Boat Sundae That’s Ready in 5 Minutes.

The Easiest Sundae on Earth

This is my go-to dessert when I want something sweet, warm, and fast. I take a banana, slice it in half lengthwise, and sprinkle the cut side with a little brown sugar and cinnamon. I place it in the air fryer cut-side-up and cook it at 400°F for about five minutes. The sugar caramelizes into a crispy crust, and the banana becomes warm and soft. I just put the “banana boats” in a bowl and top them with a scoop of ice cream.

Why You Need to Lower Your Baking Temperature by 25°F in an Air Fryer.

The Convection Conversion Rule

I tried to bake a batch of muffins using my favorite oven recipe, and they burned on top while the inside was still raw. The problem is that an air fryer is a small, high-powered convection oven. The circulating air cooks things much faster and more intensely than a traditional oven. The general rule of thumb for converting any baking recipe is to lower the recommended temperature by about 25 degrees Fahrenheit and to start checking for doneness about 20% sooner than the recipe states.

The Surprising Reason You Should Add a Spoonful of Water When Baking.

The Steam-Injection Secret

My air fryer cakes and muffins were coming out a bit dry. I learned a trick from professional bakers: steam injection. Now, when I bake, I place a small, oven-safe ramekin with a few tablespoons of water in the corner of the air fryer basket alongside my cake pan. The water creates a steamy environment inside the air fryer, which helps the baked goods retain their moisture, leading to a much softer, less-dry crumb. It’s a simple addition that makes a huge difference.

How to Make Crispy, Sweet Churro Bites That Taste Better Than the Real Thing.

The Choux-Free Churro

I love churros but making the choux pastry dough is a huge hassle. I found an amazing shortcut. I take a sheet of puff pastry, cut it into strips, brush it with melted butter, and sprinkle it with cinnamon sugar. I air fry the strips for about six to seven minutes until they are puffed and golden. They come out incredibly flaky and crispy. A final toss in more cinnamon sugar, and you have a dessert that tastes remarkably like a real churro with almost no effort.

The “Apple Pie Bomb” That Will Be Your New Favorite Fall Dessert.

The Biscuit Dough Miracle

This is the easiest “apple pie” you will ever make. I take a can of refrigerated biscuit dough and flatten each biscuit. In the center, I put a spoonful of canned apple pie filling and a sprinkle of cinnamon. I pinch the dough shut to form a “bomb” and brush the outside with melted butter. A few minutes in the air fryer, and they turn into golden, delicious little pockets of warm apple pie. They are perfect for a quick fall treat.

How to “Blind Bake” a Mini Pie Crust for Tarts and Quiches.

The No-Soggy-Bottom Method for Minis

A soggy crust can ruin a perfect quiche or tart. The solution is to “blind bake” the crust first, and the air fryer is perfect for small, individual-sized tart pans. I press the dough into the pan, prick it with a fork, line it with parchment, and fill it with pie weights or dried beans. I air fry it for about eight minutes to set the crust. This creates a crispy, sealed shell that won’t get soggy when I add my wet filling.

The S’mores Dip That’s So Good, You’ll Forget About Campfires.

The Indoor Campfire in a Dish

This is the easiest, most shareable s’mores experience ever. I take a small cast-iron or other oven-safe skillet, layer the bottom with chocolate chips, and cover the top with a layer of marshmallows. I put the whole skillet in the air fryer and cook it at 370°F for about five minutes. The chocolate melts, and the marshmallows get perfectly toasty and golden-brown. I serve it with graham crackers for dipping. It’s all the flavor of s’mores with none of the hassle.

I Reheated a Stale Croissant. It Tasted Like It Just Came From a Parisian Bakery.

The Pastry Resurrection

A day-old croissant is a sad, soft thing. I used to just tolerate it, but the air fryer performs a miracle. I took a four-dollar croissant that had gone soft and put it in the air fryer at 350°F for just two minutes. The heat revived the butter within, and the circulating air re-crisped every single flaky layer. It emerged warm, fragrant, and with a shatteringly crisp exterior, tasting even better than it did on the day I bought it. It’s a game-changer for reviving expensive pastries.

The “Self-Saucing” Chocolate Pudding Cake You Have to Try.

The Magic Cake in a Ramekin

This dessert is pure magic. You make a simple chocolate cake batter and put it in a ramekin. Then, you sprinkle a mixture of cocoa powder and sugar on top and gently pour a little hot water over it. It looks like a mess. But when you air fry it, the cake rises to the top, and a rich, decadent chocolate pudding sauce forms underneath it. It’s an incredibly impressive and delicious dessert that seems far more complicated than it actually is.

How to Make Perfect Meringue Kisses in Your Air Fryer.

The Low-and-Slow Dehydration

I was skeptical about making delicate meringues in a powerful air fryer, but the key is to use it as a dehydrator, not an oven. I pipe my meringue kisses onto parchment paper, place them in the air fryer, and cook them at the lowest possible temperature—around 200°F—for about an hour. The gentle, circulating air slowly dries them out, resulting in a perfect meringue that’s light, airy, and crispy all the way through, without any browning.

The Great British Bake Off Challenge: Air Fryer Edition.

The Technical Challenge, Simplified

Inspired by my favorite baking show, I challenged myself to a “technical bake” using only my air fryer. The challenge was a classic Victoria sponge cake. I had to adjust the temperature and time, use a foil tent to prevent burning, and use a foil sling to get the small cake pans out of the basket. The result was a surprisingly successful, perfectly golden sponge. It proved that with a few smart adjustments, a countertop appliance can handle even a classic, technical baking challenge.

The Only “Baking Pan” You Actually Need for Your Air Fryer.

The 6-Inch All-Star

When I first started baking in my air fryer, I was overwhelmed by all the special “accessory kits.” I’ve since realized that the only pan I truly need is a simple, six-inch round cake pan. It’s the perfect size for a small cake for two, a batch of brownies, a deep-dish pizookie, or even a small fruit crumble. Its versatility means I don’t need a dozen different specialty pans cluttering up my kitchen. It’s the MVP of my air fryer baking adventures.

How to Avoid the “Domed Top” on Your Air Fryer Cakes.

The Quest for a Flat Top

The intense top-down heat of an air fryer often causes cakes to form a large, cracked dome on top as the outside sets too quickly. To get a flatter top, perfect for layering, I use two tricks. First, I use “bake even” strips—wet fabric strips that I wrap around the outside of the cake pan. These keep the sides of the pan cooler, allowing the cake to rise more evenly. Second, as mentioned before, lowering the baking temperature gives the center time to catch up with the edges.

The “Gooey Butter Cake” That’s Impossibly Easy in an Air Fryer.

The St. Louis Classic, Simplified

Gooey butter cake is a St. Louis classic with a firm cake-like base and a rich, gooey cream cheese topping. It’s a perfect candidate for the air fryer. I press the simple cake base into a small pan, top it with the cream cheese mixture, and air fry it. The contained heat of the air fryer sets the bottom layer perfectly while keeping the cream cheese topping incredibly soft and gooey. It’s a regional delicacy that’s shockingly easy to make on your countertop.

How to Make Hand Pies That Are Perfectly Sealed and Golden Brown.

The No-Leak Pocket Pie

My first attempt at making fruit-filled hand pies was a leaky disaster. The filling oozed out and burned on the bottom of the basket. I learned two crucial tricks. First, don’t overfill the pies. A single tablespoon of filling is enough. Second, and most importantly, after crimping the edges with a fork, I brush them with an egg wash. The egg wash acts like a glue, creating a strong seal that keeps the filling contained, and it also gives the pastry a beautiful, glossy, golden-brown finish.

The “Dehydrated” Orange Slices That Make a Stunning Cocktail Garnish.

The Fanciest Garnish Ever

I love making craft cocktails at home, and a beautiful garnish makes all the difference. Using my air fryer’s dehydrate function, I make my own stunning dried citrus wheels. I slice an orange or a lemon as thinly as possible, place the slices on the racks, and let them dehydrate at a very low temperature for several hours. They come out looking like beautiful, stained-glass jewels. They are the perfect, professional-looking garnish for a cocktail like an Old Fashioned or a gin and tonic.

Can You Use Glass Bakeware in an Air Fryer? The Definitive Answer.

The Thermal Shock Risk

The question of using glass bakeware, like Pyrex, in an air fryer is a common one. The definitive answer is: it’s risky, and probably not a good idea. While Pyrex is oven-safe, an air fryer has a much smaller, more intense heating environment. The rapid temperature changes can cause “thermal shock,” which could lead to the glass cracking or shattering. It’s much safer to stick with metal or silicone bakeware that is designed to handle these quick temperature fluctuations.

The “Bread Pudding” Hack for Using Up Stale Bread.

The Ultimate Leftover Transformation

I had half a loaf of stale French bread that was hard as a rock. Instead of throwing it out, I used it to make individual bread puddings in my air fryer. I cubed the stale bread, soaked it in a simple custard of eggs, milk, and sugar, and poured it into greased ramekins. I baked them in the air fryer until the custard was set and the tops were golden and crispy. It was a rich, decadent dessert made from something I almost threw in the trash.

How to Make a Perfect Soufflé That Doesn’t Collapse.

The Steady Heat Advantage

A soufflé is notoriously difficult because it needs a steady, even heat to rise properly. Any temperature fluctuation can cause it to collapse. The small, contained, and consistent heating environment of a preheated air fryer is actually perfect for it. I made a simple cheese soufflé in a ramekin, placed it carefully in the preheated basket, and did not open it until the timer went off. It rose beautifully and had a light, airy texture. The air fryer’s steady heat was its secret weapon.

The “Cookie for One” Recipe for When a Craving Hits at Midnight.

The Instant Cookie Fix

It’s 11 PM, and a sudden, intense cookie craving hits. I don’t want to make a whole batch. My “cookie for one” recipe is my savior. I mix a few tablespoons of flour, sugar, and butter with a pinch of baking soda and an egg yolk in a small bowl, then stir in some chocolate chips. I form one perfect, large cookie, place it in the air fryer, and bake it for about eight minutes. It’s a warm, gooey, perfect cookie, ready from start to finish in under ten minutes.

Why Your Batter is Flying Around and Making a Huge Mess.

The Laws of Air Fryer Physics

I tried to make cupcakes by just putting paper liners in the basket and filling them with batter. When I turned it on, the fan created a vortex that sent liquid batter splattering all over the inside of my machine. It was a nightmare to clean. The lesson: a thin, liquid batter needs to be contained in a heavier pan. Never put loose paper liners with wet batter directly in the basket. The force of the fan is just too strong.

How to Make Glazed “Donut Holes” From Scratch in Under 20 Minutes.

The Cake-Like Little Morsels

While the canned biscuit hack is great, sometimes you want a more cake-like donut. I use a simple, thick cake donut batter, pipe it into small balls on parchment paper, and air fry them for about six minutes. They come out as light, fluffy, cakey donut holes. While they’re still warm, I dip them in a simple glaze made from powdered sugar and milk. From start to finish, I can have a batch of fresh, warm, glazed donut holes ready in under 20 minutes.

The “Baked Apple” That Tastes Like a Slice of Pie Without the Crust.

The Healthier Apple Pie

This is one of my favorite simple, healthy desserts. I take an apple, core it, and fill the center with a mixture of brown sugar, cinnamon, and a few oats. I place the whole apple in the air fryer and cook it at 360°F for about 15-20 minutes. The apple becomes soft and tender, and the filling turns into a warm, gooey, spiced sauce. It tastes just like the inside of a perfect apple pie, but without all the work and calories of the crust.

How to Proof Dough in Your Air Fryer for the Fluffiest Bread.

Creating Your Own Proof Box

A consistent, warm environment is key for getting a good rise on bread dough. My kitchen is often too cold and drafty. My air fryer is the perfect solution. I turn it on to its lowest temperature for just one minute to get the chamber slightly warm, then I turn it off completely. I place my bowl of dough inside the basket and close it. This creates a perfect, draft-free “proof box” that helps the yeast activate, leading to a much better and faster rise.

The “Reverse Creaming” Method for the Chewiest Air Fryer Cookies.

A Baker’s Secret for Texture

For extra-chewy cookies, I use a professional baker’s technique called “reverse creaming,” which works perfectly for the air fryer. Instead of creaming soft butter and sugar together first, I start by mixing the dry ingredients and the sugar. Then, I add the cool, cubed butter and mix until it resembles wet sand. Finally, I add the eggs. This method inhibits gluten development, resulting in a wonderfully tender and chewy cookie that holds up well to the air fryer’s heat.

I Made My Birthday Cake in My Air Fryer This Year. Here’s How it Went.

The Countertop Celebration Cake

For my birthday, I decided to challenge myself and bake my entire cake in my air fryer. I used two six-inch round pans and baked the layers one at a time. I had to use the “foil tent” trick to prevent the tops from burning, and the “foil sling” to get the hot pans out. The layers came out perfectly flat and moist. I let them cool, made a simple buttercream frosting, and assembled my mini celebration cake. It was a huge success and proved that you don’t need a big oven for a special occasion.

The “No More Soggy Bottoms” Trick for Fruit Pies.

The Pre-Cooked Filling Fix

A common problem with fruit pies is that the juice from the fruit makes the bottom crust soggy. The air fryer offers a simple solution. Before I assemble my pie, I cook the fruit filling first. I toss my sliced apples or berries with sugar and spices and cook them in a pan in the air fryer until they have softened and released their juices. I then let the filling cool and drain off the excess liquid before pouring it into my blind-baked pie shell.

How to Make Candied Pecans That Don’t Burn.

The Sweet and Salty Snack, Perfected

I’ve burned so many batches of candied nuts on the stovetop. The air fryer gives me perfect control. I toss raw pecans in a mixture of egg white, brown sugar, and cinnamon. The egg white helps the sugar stick and creates a crispy, meringue-like coating. I air fry them at a relatively low temperature, around 320°F, shaking the basket every few minutes. This allows the sugar to melt and caramelize slowly without burning, resulting in a perfectly sweet, salty, and crunchy snack.

The “Breakfast Cookie” That’s Actually Healthy Enough for a Morning Meal.

The Grab-and-Go Solution

This is my go-to recipe for a healthy, portable breakfast. I mix rolled oats, mashed banana, a scoop of protein powder, and a handful of nuts or seeds in a bowl. I form the mixture into thick “cookie” patties and air fry them for about 10-12 minutes. They come out soft, chewy, and packed with protein and fiber. It feels like I’m eating a cookie for breakfast, but it’s actually a well-balanced meal that keeps me full until lunchtime.

The Ultimate Guide to Converting Any Oven Baking Recipe to an Air Fryer Recipe.

The Three Golden Rules of Conversion

Converting a standard baking recipe to an air fryer recipe comes down to three golden rules. Rule #1: Reduce the temperature. Lower the recipe’s recommended temperature by 25-30 degrees Fahrenheit to account for the intense, circulating heat. Rule #2: Reduce the time. Start checking for doneness at about 75% of the original recommended baking time. Rule #3: Reduce the batch size. You’ll likely need to use a smaller pan and may need to bake in batches. Following these three rules will set you up for success.

The “Blondie” vs. “Brownie” Showdown in the Air Fryer.

The Ultimate Bar Cookie Battle

I decided to settle the great debate: which bar cookie performs better in the air fryer, a blondie or a brownie? I made a batch of each in identical pans. The brownie, with its dense, fudgy texture, was a clear winner. It held up beautifully to the heat, developing a perfect crackly top. The blondie, being a bit more cake-like, tended to dry out slightly around the edges. Both were delicious, but for a guaranteed moist and chewy result, the brownie reigns supreme in the air fryer.

I Never Thought I’d Say This, But My Air Fryer Makes a Better Dessert Than My Oven.

The Countertop Confectionery King

I bought my air fryer for french fries, not for dessert. But after a year of experimenting, I’ve come to a shocking conclusion: for many desserts, it’s actually better than my oven. It makes a fruit crumble with a crispier topping. It creates a lava cake that is more reliably molten. It revives a stale croissant to a state of flaky perfection. Its speed, convenience, and ability to create incredible textures have made it my secret weapon for creating amazing, single-serving desserts.