Instructions
- Lightly coat muffin tin with cooking spray.
- 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 chosen nut butter and the water; purée until smooth.
- 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.
- 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.
- In a small bowl, whisk together flour 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.
- 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.
- Preheat air fryer to 175C. Cook for about 5 minutes, or until set. Remove and cool - enjoy!