Bailey's Fudgy Brownie Pudding

Instructions

1. Preheat oven to 325° and butter an 8" round cake pan or medium heatproof skillet.

2. Place inside a larger pan, such as a 13 1/2"-by-10" roasting pan.

3. In a medium saucepan over medium-low heat, cook butter and granulated sugar, stirring frequently, until butter melts and sugar dissolves, 7 to 9 minutes.

4. Remove from heat and stir in chocolate.

5. Let cool 5 minutes.

6. Whisk in eggs and 2 tablespoons Baileys.

7. In a medium bowl, whisk cocoa powder, flour, and salt to combine.

8. Fold dry ingredients into butter mixture, then stir until mixture resembles wet brownie batter.

9. Pour batter into prepared pan.

10. Pour hot water into larger pan until it reaches halfway up the sides of smaller pan.

11. Bake brownie pudding until a flaky crust forms, resembling the top of a traditional brownie, and the center is slightly underdone and almost jiggly, 30 to 40 minutes.

12. Let cool slightly.

13. Meanwhile, in a medium bowl, using an electric mixer on medium-high speed, beat cream and remaining 1 tablespoon Baileys until medium peaks form.

14. Top brownie pudding with whipped cream.