Skillet Fudgy Brownie Pudding
This Skillet Fudgy Brownie Pudding is a delightful dessert wrapped in rich, fudgy chocolate goodness, topped with whipped cream for an indulgent experience.
Ingredients
For the brownie pudding
- 2 sticks unsalted butter adds creamy richness
- 3/4 cup granulated sugar for sweetness
- 1/2 cup chopped bittersweet chocolate (60-70%) the star ingredient
- 2 large eggs
- 3 tablespoons Baileys Irish cream use halal alternatives
- 1/3 cup unsweetened cocoa powder for extra chocolate flavor
- 1/4 cup all-purpose flour for fudgy texture
- 1/4 teaspoon kosher salt to elevate flavor
For the whipped cream topping
- 3/4 cup heavy cream for topping
- 1 tablespoon Baileys Irish cream for flavoring the cream
Instructions
Preparation
- Preheat your oven to 325 degrees Fahrenheit. Grease an 8-inch round cake pan or a medium heatproof skillet with butter.
- In a medium saucepan, combine the butter and granulated sugar over medium-low heat, stirring gently until melted and combined.
- Stir in the chopped bittersweet chocolate until completely melted and allow the mixture to cool for about 5 minutes.
- Whisk in the eggs and 2 tablespoons of Baileys Irish cream until mixed smoothly.
- In another bowl, whisk together cocoa powder, flour, and salt, then slowly fold this mixture into the chocolate mixture.
- Pour the smooth batter into the prepared pan, spreading it out evenly.
- Place your pan inside a larger roasting pan and add hot water halfway up the sides of the smaller pan.
Baking
- Bake for 30-40 minutes, until the top is flaky and the center remains slightly jiggly.
- Allow the pudding to cool slightly.
- Meanwhile, whip the heavy cream with the remaining tablespoon of Baileys until medium peaks form.
- Top the brownie pudding with whipped cream and serve warm.
Notes
Common mistakes include overbaking and rushing cooling time. Properly whisk and mix to achieve the best results. Variations include using coconut oil or applesauce for a lighter dessert or adding nuts.