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Rum Balls

Served chilled, these balls are formed when a batch of brownies is broken into bits, flavored with dark rum, and rolled.

  • Yield: Makes 4 dozen
Rum Balls

Source: Holiday Cookies 2005, Special Issue Holiday 2005


  • 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.

Reviews (16)

  • 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.

  • Andrea Garofolo 18 Dec, 2012

    rum balls

  • 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.!!!!

  • 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).

  • 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).

  • chrissize 31 Dec, 2011

    I would like to know what happened to my recipe has gone away.....I have saved so many recipes and it looks like they are all gone. Help!!!!

  • 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.


  • 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.


  • ccraig1285 7 Nov, 2011

    these brownies were my first ever attempt at making them from scratch.. i like them so much better than boxed brownie mix. just for a change though, as far as adding the rum, i changed it up and used peppermint schnapps.. mmm. delicious!

  • catherine495 23 Dec, 2010

    My husband LOVES these. I like the idea of a less gritty coating mentioned. I may try that this year.

  • kgoldstein 13 Dec, 2010

    Pretty good recipe but rum taste totally over powers the chocolate taste. Next time I will reduce the amount of rum slightly.

  • BTStars 6 Jan, 2010

    This was a good recipe, but it's basically just making brownies and then crumbling them up into a stand mixer, pouring in some rum and then shaing them into balls and covering in sugar. I don't really like the brownie recipe, so I'm going to change the brownie recipe and just use that.

  • Enydona 20 Dec, 2009

    A wonderful recipe. I refrigerate the balls for a couple hours and then serve warm.
    Instead of gritty sugar, they are coated in a mix of cocoa, cinnamon, and icing sugar. I used a 9" round cake pan, lined with parchment paper. It takes 25 minutes to get it to the right consistency. They don't end up too soft, rummy, or hard at all.
    For a special gift for hosts this Christmas, I'll be coating the rum balls in a thin shell of dark chocolate with white chocolate swirls.

  • IzziGirl 20 Dec, 2009

    These are VERY rummy! (And therefore yummy?) The chocolate brownie part is so rich and delicious, but I felt like even after 15 minutes, it hadn't gotten crumbly. My rum balls turned out very moist and needed a lot of chilling to firm up. The rum taste is intense, so I might go a bit lighter next time out of personal preference. Very good, though, and not hard!

  • Elizsafox 27 Dec, 2008

    I made these for a Christmas Eve party this year and they turned out wonderful! They were very simple to do but had a delicious result!

  • danieg 14 Dec, 2008

    Christmas Cookie