Rum Balls

By kayjayjohnson

Ingredients

• 3/4 cup (1-1/2 sticks) unsalted butter, cut into pieces
• 6 ounces semisweet chocolate, finely chopped
• 3 large eggs
• 1/2 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coarse salt
• 3/4 cup all-purpose flour
• 1/4 cup plus 2 tablespoons dark rum
• Coarse sanding sugar, for rolling
• Vegetable oil cooking spray

Details

Servings 4

Preparation

Step 1

Preheat oven to 350°F. Coat a 12 by 17-inch rimmed baking sheet with cooking spray.

Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally.

Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.

Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low, pour in rum, and mix until crumbs start to come together to form a ball.

Shape into 1 -inch balls and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold,about 2 hours. Serve chilled or at room temperature. Rum balls can be refrigerated in an airtight container up to 1 week.