Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside. In a medium bowl, sift together all the dry ingredients. First, prepare your 7-inch baking pan by generously greasing with butter on the bottom and all sides. Set aside. Preheat your Air Fryer by setting the temperature to 330 degrees Fahrenheit and allowing it to run for about 5 minutes while you prepare your brownie batter. Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth. Pour the brownie batter to 8x8 sized baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies with start to pull away from the pan. Add the caster sugar and sifted cocoa powder and stir. Heat in the microwave on 30 second bursts (50% power) until sugar dissolved and ingredients combined - stirring each time. Allow to cool slightly. Add the vanilla extract and the eggs and whisk until combined. Instructions. Preheat the oven to 350 degrees and spray a 9x13 baking pan with baking spray. In your stand mixer cream together the peanut butter, butter, sugar, and brown sugar until light and fluffy. Add in the eggs and vanilla until fully combined. Add in the flour, baking powder, salt and peanut butter chips until just combined and no white 6b4E.

how to make brownies from scratch