Are you ready to take your brownies from fudgy to decadently rich? Then this recipe is calling your name! It’s your classic brownie recipe with a delightful twist: Baileys Irish Cream, giving you a taste of St. Patrick’s Day any day of the year. Trust me, it’s too delicious to save just for March!
The first time I tried a chocolate brownie pudding, I was practically dancing in the kitchen, eagerly waiting for it to finish baking. And let me tell you, the adult-only addition of Baileys takes it to a whole new level. You might even find yourself adding a splash of Baileys to all your favorite desserts. Don’t forget to scoop some ice cream on top and grab your spoons for the ultimate indulgence!
The best part? You can make this ahead of time! Simply let the brownies cool to room temperature, cover them up, and store them at room temperature or pop them in the fridge for up to 4 days.
Skillet Fudgy Brownie Pudding
Ingredients
- 1 cup 2 sticks unsalted butter, plus extra for greasing the pan
- 3/4 cup 150 g granulated sugar
- 1/2 cup 85 g chopped 60% to 70% bittersweet chocolate
- 2 large eggs
- 3 tablespoons Baileys Irish cream divided
- 1/3 cup 30 g unsweetened cocoa powder
- 1/4 cup 30 g all-purpose flour
- 1/4 teaspoon kosher salt
- 3/4 cup heavy cream
Instructions
- Preheat your oven to 325°F and grease an 8-inch round cake pan or a medium heatproof skillet. Place the greased pan inside a larger pan, like a 13 1/2-by-10-inch roasting pan.
- In a medium saucepan over medium-low heat, melt the butter and granulated sugar together, stirring often, until the butter melts and sugar dissolves, about 7 to 9 minutes. Remove from heat and stir in the chopped chocolate. Let it cool for 5 minutes, then whisk in the eggs and 2 tablespoons of Baileys.
- In a separate medium bowl, whisk together the cocoa powder, flour, and salt. Fold the dry ingredients into the butter mixture until it resembles a wet brownie batter.
- Pour the batter into the prepared pan. Then, pour hot water into the larger pan until it reaches halfway up the sides of the smaller pan.
- Bake the brownie pudding until a flaky crust forms on top, resembling a traditional brownie, and the center is slightly underdone and jiggly, about 30 to 40 minutes. Let it cool for a bit.
- While the brownie is cooling, whip up the heavy cream and remaining 1 tablespoon of Baileys in a medium bowl using an electric mixer on medium-high speed until you get medium peaks. Top your brownie pudding with the whipped cream, and voila! You’re ready to indulge.