Air Fryer Raspberry Brownie Bites

Step 1
Lightly coat 20 (13/4-inch) foil muffin cups with cooking spray.

Step 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; pur?e until smooth.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7
Preheat air fryer to 350 degrees F (175 degrees C).

Step 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.