Posted by Megan | Dessert

Rarely do I make brownies from scratch-there are usually too many ingredients and the whole needing chocolate to melt thing puts a hamper on the ease of making these straight out of the cupboard. But I found a recipe that was appealing, for once. I had a recipe on my Pinterest account for rum balls, which begin their life as brownies. Wanting a warm brownie and ice cream for dessert, we decided to pass on the rum ball part and just stick to the brownie part. Needless to say, it was fairly easy to throw these things together. However, watching them bake and seeing what happened when they were done was a bit surprising. As they were baking, they formed to large air pockets in them that looked like boobs. But once I took them out and let them cool, they began to resemble normal looking brownies. By the next day, they had shrunk in the pan and no longer required being cut away from the edges. It has been bizarre to watch their transformation, but they have remained satisfying for the brownie craving. I will say, though, that if I make these again, I will probably not use all three eggs because it gives them just a bit of an “eggy” flavor, which is not my favorite. Good enough, though!

(Adapted) Rum Balls (from Martha Stewart via Pinterest)
Cooking spray (I always use Crisco with my brownie pan instead of spraying it because it doesn’t leave a stain like sprays sometimes can)
1 1/2 sticks unsalted butter, cut into pieces
6 oz semisweet chocolate, finely chopped (I had some mini semisweet chips on hand, so I used those) 
3 large eggs
1/2 cup packed light brown sugar
1 tsp vanilla extract
1/2 tsp coarse salt
3//4 cup all-purpose flour

Preheat the oven to 350 degrees and prep baking pan. Melt butter and chocolate in a double broiler, with simmering water underneath the chocolate and butter. Stir occasionally and set aside when done.

Whisk eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet, spreading evenly. Bake 10 minutes for a 12 x 17 pan, or 20 minutes for a 9 x 9 pan (I used a 9 x 9). Serve with vanilla ice cream and Kaluha.

To get the rest of the recipe, go here: Martha Stewart Recipes: Rum Balls


You can leave a response, or trackback from own site.

Leave a Reply

Your email address will not be published. Required fields are marked *