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.


  • 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


  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.

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