Rum Balls

I’m so excited to have found this recipe on The Parsley Thief. Not only were they delicious, they were quick and beyond easy to put together. I think the total time in effort, including clean-up, was under an hour. These rum balls are a delicious bite of chocolate with a kick of rum at the end. If you’re not a fan of rum, I think they would be delicious with other types of alcohol as well; whiskey comes to mind for St. Patrick’s Day.

Ingredients:

• Non-stick cooking spray
  
• 3/4 cups {1 1/2 sticks} unsalted butter, cut into pieces
  
• 6 ounces good quality semi-sweet, or bittersweet chocolate, chopped
  
• 3 large eggs
  
• 1/2 cup packed light brown sugar
  
• 1 teaspoon vanilla extract
  
• 1/2 teaspoon coarse salt
  
• 3/4 cups flour
  
• 3-6 tablespoons dark rum
  
• sanding sugar, for rolling
  

Directions:

1. Preheat the oven to 350 degrees.
   
2. Combine the butter & chocolate in a bowl set over a saucepan of boiling water & melt, stirring occasionally. In a large mixing bowl, whisk the eggs, light brown sugar, vanilla & salt. Slowly whisk in the melted chocolate mixture. Fold in the flour, until just blended.
   
3. Spray a 12″ x 17″ rimmed baking sheet with non-stick cooking spray & pour in the batter. Use a spatula to smooth it evenly.
   
4. Bake for 10 minutes. Transfer the pan to a rack & cool.
   
5. Break up the brownie pieces into the bowl of an electric mixer fitted with a paddle attachment. Beat on low until the brownie is completely broken up. Slowly add in the rum, a bit at a time & beat until the mixture forms into a ball. You will know it’s the right texture if you can easily roll the dough & it holds its shape.
   
6. Scoop out the dough by the tablespoon & roll into a ball. Toss in sanding sugar & chill until ready to serve.