To make these holiday party standbys, you have to first bake a batch of brownies, then break them into bits, flavor them with rum, and roll them into balls. A generous coat of sanding sugar provides a sparkly finish.
Recipe information
Yield
makes 4 dozen
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Coat a 12 by 17-inch rimmed baking sheet with cooking spray.
Step 2
Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally.
Step 3
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.
Step 4
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.
Step 5
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.
