Step 1: Prep the Oven and Pan
Preheat your oven to 325°F. Butter an 8-inch round cake pan or heatproof skillet—get into the edges so nothing sticks. Nestle it inside a larger pan, like a 13½-by-10-inch roasting pan. This water bath trick keeps your Skillet Fudgy Brownie Pudding perfectly moist.

Step 2: Melt the Base
In a medium saucepan over medium-low heat, combine the butter and granulated sugar. Stir frequently—don’t wander off—for 7 to 9 minutes until the butter melts and the sugar dissolves into a glossy mix. Take it off the heat and stir in the chopped bittersweet chocolate until it’s smooth and melted. Let it cool for 5 minutes so the eggs don’t scramble next. Whisk in the eggs and 2 tablespoons of Baileys—watch it turn velvety.

Step 3: Mix the Dry Ingredients
In a medium bowl, whisk the cocoa powder, flour, and salt until they’re a happy trio. Fold this into the butter mixture with a spatula—stir gently until it looks like thick, wet brownie batter. This is where the fudgy heart of Skillet Fudgy Brownie Pudding comes alive.

Step 4: Set Up the Water Bath
Pour the batter into your prepared pan, smoothing the top. Pour hot water into the larger pan until it reaches halfway up the sides of the skillet or cake pan—careful not to splash into the batter. This gentle heat is key for that pudding texture.

Step 5: Bake to Perfection
Bake for 30 to 40 minutes, until a flaky crust forms on top—like a classic brownie—but the center stays slightly underdone and jiggly. It’s a balancing act, but that gooey middle is the prize. Let it cool slightly—just enough to dig in without burning your tongue.

Step 6: Whip the Cream
While it cools, grab a medium bowl and your mixer. Beat the heavy cream and remaining 1 tablespoon of Baileys on medium-high speed until medium peaks form—soft but holding shape. Spoon this boozy cloud over your warm Skillet Fudgy Brownie Pudding and watch it melt into bliss.