Chocolate-Cherry Pistachio Brownie Pots

Ingredients

Brownie batter

• 3 tbsp (42 g) unsalted butter, melted and cooled slightly, plus 1 tsp (5 g) for greasing
• ⅓ cup (65 g) granulated sugar
• 1 large egg
• 3 tbsp (45 mL) milk
• ½ tsp vanilla extract
• ½ cup (60 g) all-purpose flour
• ¼ cup (20 g) unsweetened cocoa powder
• ¼ tsp baking powder
• ⅛ tsp fine salt
• 30 g dark chocolate, finely chopped
• ¼ cup (60 g) cherry jam

Pistachio finish

• 2 tbsp (30 g) sweetened pistachio cream spread
• 1 tsp milk
• 1 tbsp (8 g) finely chopped unsalted pistachios

Equipment

Air fryer; four 6-ounce (180 mL) ovenproof ramekins rated for your appliance, mixing bowls, thermometer

Allergens and ingredient notes: Wheat, milk, egg, pistachios; chocolate or pistachio cream may contain soy or other nuts. Use sweetened pistachio cream spread, not unsweetened pure pistachio paste.

Step by step

1. Brush the inside of each ramekin with a little of the greasing butter. Whisk the melted batter butter and sugar, then whisk in egg, the batter milk, and vanilla. Sift in flour, cocoa, baking powder, and salt. Fold just until no dry flour remains, then fold in chopped dark chocolate.
2. Divide half the batter among 4 ramekins. Spoon 1½ tsp cherry jam into the center of each, keeping it away from the sides. Cover with the remaining batter and smooth gently, then dot each top with the remaining 1½ tsp jam. Each ramekin should be no more than half full to leave room for rising.
3. Preheat the air fryer to 325°F (165°C) according to its manual. Place 2 ramekins in the basket with circulation space around them and clearance below the heating element. Air-fry 14–20 minutes, checking at 12 minutes, until the top is set and a toothpick in the brownie crumb, away from the jam, has moist crumbs but no wet batter. The brownie crumb should be about 190–200°F (88–93°C), not a liquid center.
4. Using oven mitts, lift out the hot ramekins. Repeat for the remaining 2. Let each batch cool at least 15 minutes before serving so the crumb sets and the hot jam cools.
5. Stir pistachio cream with its 1 tsp milk to make a thick drizzle. Divide over the 4 cooled brownie tops and finish with the chopped pistachios. Serve one ramekin per person with a spoon; warn eaters that the ceramic may still be hot.

The Devotti twist: The cherry jam creates a deliberate fruit pocket inside a fully baked brownie, while pistachio cream gives a contrasting finish rather than an underbaked lava center.

Air-fryer setup and batch notes

Use only ovenproof ramekins approved for your air fryer and leave space around them. The timing assumes 2 fit at once. Test the brownie crumb away from the jam so melted fruit is not mistaken for raw batter. Do not handle hot ramekins without oven mitts.

Appliances vary: use the listed time as a starting range, check early, leave space for airflow, and follow your model’s manual for preheating and compatible cookware. Use the stated doneness cues and internal temperatures rather than time alone.

Make ahead and storage

Cool and refrigerate within 2 hours for up to 3 days. Serve at room temperature after a short softening period, or warm briefly in a suitable appliance; avoid leaving the dairy-topped pots out more than 2 hours.