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Rum Balls

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These rum-infused brownie balls are perfectly-sized treats for adults.

  • Yield: Makes 4 dozen

Source: Martha Stewart Living, December 2003

Ingredients

  • 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
  • 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. 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.

Cook's Notes

Rum balls can be refrigerated in an airtight container up to 1 week.

Reviews Add a comment

  • jasminewiestg
    15 DEC, 2016
    Anybody try these with light rum instead of dark rum?
    Reply
  • kotenka8
    13 MAR, 2016
    These are absolutely excellent. I am addicted to them. They are easy to make and very good. They definitely satisfy the chocolate craving. Our full review with pictures, can be seen here: nickandalonakitchen.com
    Reply
  • danthanh
    6 DEC, 2013
    first time making these and they turned out great! i just subbed the sanding sugar to icing sugar. the only thing i would change is the amount of flour i put in..maybe take a smidgen off. i had to add some water to make it stick more.
    Reply
  • Andrea Garofolo
    18 DEC, 2012
    rum balls
    Reply
  • themdgt
    31 DEC, 2011
    I agree, WHERE did the recipe box go? Take a lot of time to pick and save recipes just to have them deleted without warning. Not good P.R.!!!!
    Reply
  • betrhalf
    31 DEC, 2011
    chrissize, it looks like they are doing some updating. I saw a page where they said some pages will not be available. Give it some time and try again. I'm sure your recipe box is still there (just not available at the moment).
    Reply
  • Limoncello
    31 DEC, 2011
    Thes are very good. I dipped them in melted 70% cocoa bars. Keep them in the frig until ready to eat, as they do soften (but don't melt).
    Reply
  • MS112620710
    31 DEC, 2011
    I would like to know what happened to my recipe box....it has gone away.....I have saved so many recipes and it looks like they are all gone. Help!!!!
    Reply
  • jodyh10
    13 DEC, 2011
    LOVE this recipie!! So easy and they turned out great. They almost have the consistency of fudge. I did use powdered sugar to coat them instead of the coarse sugar, and I think its a good alternative. Awesome!!
    Reply
  • PittmanTrio
    16 NOV, 2011
    This recipes to completion is fabulous! We swapped out course sugar coating for confectioners and after a night in the refrigerator they had this perfect glaze. Quite beautiful! The texture on day two resembles fudge quite a bit. Now this recipe as just the brownies is AMAZING. The best I have found anywhere. I will be adding some chocolate chips to the batter right before the oven to give it a little extra brownie gooeyness next time. Delish!
    Reply