Martha Stewart Rum Balls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Vegetable oil, cooking spray3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces6 ounces semisweet chocolate, finely chopped3 large eggs1/2 cup packed light-brown sugar1 teaspoon pure vanilla extract1/2 teaspoon coarse salt3/4 cup all-purpose flour1/4 cup plus 2 tablespoons dark rumCoarse sanding sugar, for rolling
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.
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.
Serving Size: 30 rum balls
Number of Servings: 30
Recipe submitted by SparkPeople user RAVEN2255.
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.
Serving Size: 30 rum balls
Number of Servings: 30
Recipe submitted by SparkPeople user RAVEN2255.
Nutritional Info Amount Per Serving
- Calories: 111.6
- Total Fat: 6.9 g
- Cholesterol: 33.6 mg
- Sodium: 41.0 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 0.5 g
- Protein: 1.0 g
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