Let’s get to the delicious part – making this Skillet Fudgy Brownie Pudding! Here’s a detailed, step-by-step guide:

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (160°C). Butter an 8-inch round cake pan or a medium heatproof skillet (cast iron is great).

Place the prepared pan inside a larger pan, such as a 13 1/2-by-10-inch roasting pan. This will create a water bath, which helps the brownie pudding bake evenly and prevents it from becoming too dry.

Step 2: Melt Butter and Sugar

In a medium saucepan over medium-low heat, combine the butter and granulated sugar. Cook, stirring frequently, until the butter is melted and the sugar is dissolved. This will take about 7 to 9 minutes.

Step 3: Add Chocolate and Cool

Remove the saucepan from the heat and stir in the chopped bittersweet chocolate. Let the mixture sit for a few minutes to allow the chocolate to melt. Then, stir until smooth.

Let the chocolate mixture cool for about 5 minutes. This is important to prevent the eggs from scrambling when you add them.

Step 4: Whisk in Eggs and Baileys

Whisk in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Stir in 2 tablespoons of the Baileys Irish Cream.

Step 5: Combine Dry Ingredients

In a separate medium bowl, whisk together the cocoa powder, flour, and salt.

Step 6: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix. The batter should resemble a thick, wet brownie batter.

Step 7: Bake in Water Bath

Pour the batter into the prepared pan (the one inside the larger roasting pan).

Carefully pour hot water into the larger pan until it reaches halfway up the sides of the smaller pan.

Bake for 30 to 40 minutes, or until a flaky crust forms on top, resembling the top of a traditional brownie. The center should still be slightly underdone and almost jiggly.

Step 8: Cool Slightly

Remove the brownie pudding from the water bath and let it cool slightly in the pan.

Step 9: Make the Baileys Whipped Cream

While the brownie pudding is cooling, make the whipped cream. In a medium bowl, using an electric mixer on medium-high speed, beat the heavy cream and the remaining 1 tablespoon of Baileys Irish Cream until medium peaks form. This means the peaks should hold their shape but still be soft and slightly droopy.

Step 10: Serve

Top the slightly cooled brownie pudding with the Baileys whipped cream. Serve warm or at room temperature.