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.