Rum Balls

Rum Balls
(makes about 10 large or 24 small rum balls)


Butter for greasing
Half of 3/4 cup of unsalted butter
1 x 3 oz bar dark chocolate, broken up (or substitute 3 oz cocoa + 3 oz brown sugar)
1 1/2 eggs
1/4 cup brown sugar
1/2 tsp vanilla
1/4 tsp salt
Half of 3/4 cup flour
3 tbsp dark rum
Dusting sugar or sprinkles...anything you want to decorate the rum balls with.


1. Preheat oven to 350. Grease a small pan (about 6 inches by 8 inches) with unsalted butter.

2. In a heat-proof bowl, microwave the butter and chocolate in increments of 30 seconds, stirring with a spatula. Stop when the chocolate is melted so you don't burn it. Otherwise, melt over a double boiler on the stove.

3. Whisk eggs, sugar, vanilla and salt. Stir in chocolate mixture (slightly cooled). Fold in the flour.

4. Pour brownie batter into the pan, spread evenly with a spatula and bake about 18 minutes until the top is shiny and a toothpick comes out with some crumbs. (The original recipe said 10 minutes, but mine was still liquid - could be my oven though).

5. Let brownies cool on a wire rack completely.

6. When the brownies are cool, break them up into a bowl and add the rum. Mix with your hands and form rum balls. They are moist so now is the time to roll them in decorations if you like.

7. Place on a wax paper lined tray in the fridge for at least 2 hours.

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