Rum Balls

596 Ratings
  • 5 124
  • 4 201
  • 3 169
  • 2 79
  • 1 23

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

Martha Stewart Living, December 2003

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Recipe Summary

Yield:
Makes 4 dozen
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

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Reviews (20)

596 Ratings
  • 5 124
  • 4 201
  • 3 169
  • 2 79
  • 1 23
Martha Stewart Member
01/04/2018
Good easy recipe. They were gone quickly after serving. They really should be stored for a few days before serving to get the full flavor.
Martha Stewart Member
12/31/2017
These rum balls are good, but I received only 53 1 inch balls from a double amount of the ingredients when it supposed to be 96 (8 dozen) according to the recipe.
Martha Stewart Member
12/15/2016
Anybody try these with light rum instead of dark rum?
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Martha Stewart Member
03/13/2016
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
Martha Stewart Member
12/06/2013
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.
Martha Stewart Member
12/18/2012
rum balls
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Martha Stewart Member
12/31/2011
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.!!!!
Martha Stewart Member
12/31/2011
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).
Martha Stewart Member
12/31/2011
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).
Martha Stewart Member
12/31/2011
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!!!!
Martha Stewart Member
12/13/2011
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!!
Martha Stewart Member
11/16/2011
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!
Martha Stewart Member
11/07/2011
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!
Martha Stewart Member
12/23/2010
My husband LOVES these. I like the idea of a less gritty coating mentioned. I may try that this year.
Martha Stewart Member
12/13/2010
Pretty good recipe but rum taste totally over powers the chocolate taste. Next time I will reduce the amount of rum slightly.
Martha Stewart Member
01/06/2010
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.
Martha Stewart Member
12/20/2009
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.
Martha Stewart Member
12/20/2009
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!
Martha Stewart Member
12/27/2008
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!
Martha Stewart Member
12/14/2008
Christmas Cookie
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