Skillet Fudgy Brownie Pudding
A warm and rich dessert combining the comfort of brownies with a pudding-like texture, perfect for gatherings and cozy nights.
Ingredients
Main ingredients
- 2 sticks unsalted butter, plus more for the pan Ensure butter is fully melted for a smooth batter.
- 3/4 cup granulated sugar Adds sweetness and a delightful texture.
- 1/2 cup chopped bittersweet chocolate (60-70%) Use high-quality chocolate for the best flavor.
- 2 large eggs Brings moisture and binds the ingredients.
- 3 Tbsp. Baileys Irish cream, divided Infuses a delicate creamy liqueur flavor.
- 1/3 cup unsweetened cocoa powder Intensifies the chocolaty goodness.
- 1/4 cup all-purpose flour Provides the right structure.
- 1/4 tsp. kosher salt Balances all the flavors.
- 3/4 cup heavy cream Creates a luscious topping.
Instructions
Preparation
- Preheat your oven to 325°F. Grease an 8-inch round cake pan or a medium heatproof skillet with butter.
- Place your greased pan inside a larger roasting pan.
- In a medium saucepan over medium-low heat, melt the butter and sugar together, stirring frequently for about 7-9 minutes.
- Remove from heat and stir in the chopped bittersweet chocolate until fully melted. Let the mixture cool for about 5 minutes.
- Whisk in the eggs and 2 tablespoons of Baileys Irish cream.
- In a separate bowl, whisk together the cocoa powder, flour, and kosher salt; fold into the chocolate mixture.
- Pour the batter into your prepared pan.
- Add hot water to the larger roasting pan until it reaches halfway up the sides of the smaller pan.
- Bake for 30-40 minutes, or until the top is flaky yet the center remains slightly jiggly.
- Let the brownie pudding cool slightly before preparing the topping.
- Whip the heavy cream with the remaining Baileys until medium peaks form.
- Top the warm brownie pudding generously with whipped cream.
Notes
For best results, do not overbake to maintain the fudgy texture. Serve warm with optional toppings like powdered sugar, chocolate sauce, or fresh berries.