Shelly's Recipe

STICKY GINGER RUM BALLS

Category: Cookies

Vegetable oil cooking spray
1 1/2 sticks 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 roasted ground ginger
3/4 cup unbleached all-purpose flour
1/4 cup spiced dark rum
Colored sanding sugar, for rolling
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Preheat the oven to 350 degrees F. Coat a rimmed baking sheet or a jelly roll pan with cooking spray.

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.