Monday, November 21, 2011

Rum Balls

My house currently smells like delicious brownies. I hope. I mean I know it smells good, but I hope the brownies taste good. I have been on the search for a delicious brownie recipe, and have yet to find one. Every recipe I try is just OK, not great. I still think boxed brownies are the best (especially Ghiradelli's! Minus the trans fats. boo.). Kind of contradictory when it comes to baked goods... usually homemade are the best...

Anyway, I'll have to take pictures and share them, as well as the recipe, another day. Thanks to daylight savings time, taking pictures in the evening after work isn't an option anymore!

So, I've decided to share with you a recipe my sister-in-law shared with me last holiday season. It's Martha Stewart's Rum Balls. Now, if you like your rum balls strong, these might not be for you... I like mine with a hint of rum, and these are just right. Even better... they get more yummy  the longer they sit! Enjoy!

photo: Martha


  • Vegetable oil, cooking spray
  • 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


  1. Preheat oven to 350. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
  2. 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.
  3. Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
  4. 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.

No comments:

Post a Comment