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Rum Balls


3/4 Cups cup unsalted butter

6 Ounces semi-sweet chocolate chopped

3 large eggs

1 1/2 Cups packed Brown Sugar

1 Teaspoon vanilla extract

1/2 Teaspoon coarse salt (kosher salt)

3/4 Cup flour

1/4 Cup plus 2 tablespoons rum

sprinkles, coarse sugar, powdered sugar,finely chopped nuts, etc for coating the balls.


Pre heat oven to 350 * F

Coat a 9x13 inch baking pan with non stick spray.

Melt butter and chocolate in a double boiler stirring occasionally.

Set aside when melted.

Whisk eggs,brown sugar, vanilla and salt in a large bowl.

Stir in chocolate mixture, then fold in flour .

Pour batter into the prepared pan.

Spread evenly.

Bake until top is shiny and a cake tester inserted into the middle comes out with a few crumbs attached.

Let cool completely in the pan on top of a wire rack.

Break up brownie into small pieces, transfer to the bowl of an electric mixer.

With machine on low speed pour in the rum and mix together until crumbs form a ball.

Shape into 1 inch balls then roll in your choice of coatings.

Transfer to a baking sheet and place in refrigerator uncovered until cold.(about 2 hours)

Serve chilled or at room temperature.

Rum balls can be kept in the fridge about 1 week and these also freeze well.