Ingredients

• 0.67 cups fresh or frozen raspberries
• 2 tablespoons cashew butter
• 2 tablespoons water
• 4 ounces dark chocolate , chopped
• 4 tablespoons unsalted butter
• 0.25 cups canola oil
• 1 large egg
• 1 large egg yolk
• 0.5 cups sugar
• 1 teaspoon vanilla extract
• 0.25 teaspoons salt
• 0.33 cups all purpose flour
• 0.33 cups whole-wheat pastry flour
• 2 tablespoons unsweetened cocoa powder

Instructions

1. 1 Lightly coat 20 (13/4-inch) foil muffin cups with cooking spray.
2. 2 Cook raspberries in a small saucepan over medium-low heat, stirring and crushing them with a fork, until broken down, 2 to 4 minutes. Transfer to a mini food processor. Add cashew butter and the water; purée until smooth.
3. 3 Stir together dark chocolate, butter, and oil in a stainless-steel bowl. Set bowl over a saucepan of gently simmering water and melt ingredients, stirring occasionally. Remove from heat and stir until combined. Let cool about 20 minutes.
4. 4 Combine egg, egg yolk, sugar, vanilla, and salt in another bowl. Beat with an electric mixer at medium-high until thickened, 3 to 5 minutes.
5. 5 In a small bowl, whisk together flours and cocoa powder. Fold flour mixture, half at a time, into egg mixture until incorporated. With mixer running at medium-low, mix in melted chocolate mixture until well combined.
6. 6 Spoon 2 teaspoons brownie batter into each prepared muffin cup. Layer 1 teaspoon raspberry mixture followed by 1/2 teaspoon brownie batter over top of each. Working in batches if needed, arrange muffin cups in an even layer in the air fryer basket.
7. 7 Preheat air fryer to 350 degrees F (175 degrees C).
8. 8 Cook brownies in the preheated air fryer until set, about 5 minutes. Remove and cool on a wire rack. Brownies will keep chilled and covered for up to 3 days.

Nutrition per serving