Skillet Fudgy Brownie Pudding

Indulge in a warm, gooey skillet brownie pudding with a hint of Irish cream—perfect for a decadent Halloween treat!

70 min Serves 4 - 6 serving(s) Medium

Our own summary of the original by Francesca Zani — the full post and photos live at delish.com.

This skillet fudgy brownie pudding combines rich chocolate and Baileys for a luxurious dessert. Baked in a water bath for a perfectly fudgy center, it's topped with lightly sweetened Baileys whipped cream. The result is a warm, comforting pudding that's sure to satisfy any sweet tooth.

Ingredients

1 c. (2 sticks) unsalted butter, plus more for pan

3/4 c. (150 g.) granulated sugar

1/2 c. (85 g.) chopped 60% to 70% bittersweet chocolate 

2 large eggs

3 tbsp. Baileys Irish cream, divided 

1/3 c. (30 g.) unsweetened cocoa powder

1/4 c. (30 g.) all-purpose flour 

1/4 tsp. kosher salt

3/4 c. heavy cream 

Directions

Set your oven to 325°F. Butter a 10-inch round cake pan or a medium heatproof skillet, then place that inside a larger pan such as a 13.5-by-10-inch roasting pan.

In a medium saucepan over medium-low heat, cook 1 cup (2 sticks) unsalted butter and 3/4 cup granulated sugar, stirring often, until the butter melts and sugar dissolves, about 7 to 9 minutes. Take off the heat and stir in 1/2 cup chopped 60% to 70% bittersweet chocolate. Let cool for 5 minutes, then whisk in 2 large eggs and 2 tablespoons of Baileys Irish cream.

In a separate medium bowl, whisk together 1/3 cup unsweetened cocoa powder, 1/4 cup all-purpose flour, and 1/4 teaspoon kosher salt. Fold this dry mixture into the butter-chocolate mixture until it looks like a wet brownie batter.

Pour the batter into the buttered pan. Pour hot water into the larger outer pan so it reaches halfway up the sides of the inner pan.

Bake until a flaky crust forms on top (like a traditional brownie) and the center is slightly underdone and almost jiggly, about 30 to 40 minutes. Let cool slightly.

While it bakes, in a medium bowl, beat 3/4 cup heavy cream and the remaining 1 tablespoon Baileys with an electric mixer on medium-high speed until medium peaks form. Top the warm brownie pudding with this whipped cream.