Kate Weiser's Dark Chocolate Brownie Rum Balls

Kate Weiser's Dark Chocolate Brownie Rum Balls

Ingredients
For the brownies:
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 ounces semi-sweet 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 (Fresh brewed espresso or other rich, dark roast coffee may be substituted for rum if you prefer)

For dipping:
16 oz. Valrhona dark chocolate (recommend 60 to 70%)
Sugar, for rolling
Vegetable oil, cooking spray

Directions
1. Preheat oven to 350 degrees. 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. Melt dark chocolate over double boiler.
4. 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.
5. Shape into 1-inch balls, dip into melted dark chocolate and roll in granulated sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.
Note that rum balls can be refrigerated in an airtight container up to 1 week.

Up Next:


  • Popular

  • Recent

Stories You May Be Interested In - includes advertiser stories