Rum Balls

• 1-1/2 stick Unsalted Butter, Cut Into Pieces
• 6 ounces, weight Good Quality Semi-sweet, Or Bittersweet Chocolate, Chopped
• 3 whole Large Eggs
• 1/2 cups Packed Light Brown Sugar
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Coarse Salt
• 3/4 cups Flour
• 4 Tablespoons Dark Rum

1. Preheat the oven to 350 degrees.
2. Combine the butter and chocolate in a bowl set over a saucepan of boiling water and melt, stirring occasionally. In a large mixing bowl, whisk the eggs, light brown sugar, vanilla and salt. Slowly whisk in the melted chocolate mixture. Fold in the flour, until just blended.
3. Spray a 12" x 17" rimmed baking sheet with nonstick cooking spray and pour in the batter. Use a spatula to smooth it evenly.
4. Bake for 10 minutes. Transfer the pan to a rack and cool.
5. Break up the brownie pieces into the bowl of an electric mixer fitted with a paddle attachment. Beat on low until they are completely broken up. Slowly add in the rum, a bit at a time, and beat until the mixture forms into a ball. You will know it's the right texture if you can easily roll the dough and it holds its shape.
6. Scoop out the dough by the tablespoon and roll into a ball. Toss in sanding sugar and chill until ready to serve.
7. (Recipe adapted from Martha Stewart.)

butter, sweet, eggs, brown sugar, vanilla, salt, flour

Taken from tastykitchen.com/recipes/desserts/rum-balls/ (may not work)