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Air Fry : Chocolate Cheesecake Hazelnut Brownies


๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:

๐Ÿ”ธ 1/2 cup JIF Chocolate Cheesecake Hazelnut Spread

๐Ÿ”ธ 1/3 cup All-purpose Flour

๐Ÿ”ธ 1 egg (room temperature)

๐Ÿ”ธ 1/4 tsp Baking Soda


๐—œ๐—ป๐˜€๐˜๐—ฟ๐˜‚๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€:

1. In a medium bowl, crack the egg and add in 1/2 cup JIF Chocolate Cheesecake Hazelnut Spread. Whisk until you get a smooth consistency.


2. Add in 1/3 cup All-purpose Flour and 1/4 tsp Baking Soda. Use a baking spatula to fold it until well combined.


3. Take a 7 inch pan and line it with parchment paper or you can use aluminum foil and slightly grease it with some oil. Pour in the batter and even it out with the spatula.


4. Place trivet inside the Instant Pot and put the pan on top. Use the Instant Pot Air Fryer lid OR oven and Bake at 350ยฐ for 20 minutes.


5. Remove the air fryer lid and let it rest on the protection pad. Take the pan out and lift up the aluminum foil to remove the brownie from the pan and let it cool for 1-2 hours until itโ€™s at room temperature.


6. To not tear up the brownie, use a plastic disposable knife. Cut off the crust to make a square and cut the brownie into smaller pieces. Store in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.

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