Skillet Fudgy Brownie Pudding
Servings 6
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.