My first attempt at rum balls & they are delicious. I was surprised how easy this recipe is but didn’t realize there are 2 steps – – making the brownie and then turning the brownie into rum balls.
Wasn’t sure about the roasted ground ginger, so I used regular ground ginger. Then I used pink sugar for decoration but ran out so the last half of the batch are in white sugar, they have the same fantastic flavor though!
Vegetable oil cooking spray
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
6 ounces bittersweet chocolate, finely chopped
3 large eggs
1/2 cup packed dark brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1/4 teaspoon ground ginger
3/4 cup unbleached all-purpose flour
1/4 cup spiced dark rum
Colored sanding sugar, for rolling (optional)
Preheat the oven to 350 degrees F. Coat a rimmed baking sheet or a jelly roll pan with cooking spray or use a silicone baking mat.
Combine the butter and chocolate in a small metal or glass bowl set over a pan of simmering water. Melt the chocolate, stirring occasionally.
Whisk the eggs, dark brown sugar, vanilla, salt and ginger in a large bowl. Stir in the melted chocolate and then the flour. Pour the batter into the prepared pan and spread with a spatula. Bake until a toothpick inserted into the middle comes out mostly clean with a few crumbs, about 10 minutes.
Use a spoon to scoop the brownie into a bowl and beat together with the rum until crumbs start to come together to form a ball. Scoop with a cookie scoop to make 1-inch balls and roll between your hands. Roll in sanding sugar and refrigerate until firm, about 2 hours.