Prep the pan: Line a small square baking pan or metal loaf tin that fits your air fryer basket with parchment, or lightly spray it. You want the batter about 3/4 to 1 inch thick for even cooking.

Preheat the air fryer: Set to 320°F (160°C) for 3–5 minutes. Preheating helps the brownies set quickly and develop a good top.

Mix dry ingredients: In a bowl, whisk 1/2 cup protein powder, 1/3 cup cocoa powder, 1/3 cup almond flour, 1/3 cup sweetener, 1 teaspoon baking powder, and a pinch of salt. Break up any clumps.

Mix wet ingredients: In another bowl, whisk 1/2 cup Greek yogurt, 2 large eggs, 2 tablespoons almond butter, 1 teaspoon vanilla, and 1/4 cup milk until smooth.

Combine: Fold the dry mix into the wet mix. Stir just until combined. If it feels too thick (like paste), add 1–2 tablespoons more milk. The batter should be thick but scoopable.

Add-ins (optional): Stir in 2–3 tablespoons dark chocolate chips or chopped nuts. This boosts texture and flavor.

Load the pan: Spread the batter evenly in your prepared pan. Smooth the top for even cooking.

Air fry: Cook at 320°F (160°C) for 12–16 minutes. Start checking at 12 minutes. A toothpick inserted near the center should come out with moist crumbs, not wet batter. Remember: they continue to set as they cool.

Cool: Let the brownies rest in the pan for 10–15 minutes, then lift out using the parchment to fully cool. This helps them stay fudgy and not crumbly.

Slice and serve: Cut into 8–9 squares. For extra gloss, sprinkle a few warm chips on top and let them melt slightly.