Chocolate + Rum = Christmas Yum

I am a true lover of all things Martha Stewart, and any chance I have to try out one of her recipes (slightly adapted with a more natural spin) I go for it. I've had this particular recipe for Rum Balls bookmarked for a little while, and with Christmas right around the corner, I'd say now is a mighty-fine time to whip out my Martha blue Kitchen Aid mixer and give it the old college try. They turned out delicious! 

These would make a perfect party favor or hostess gift-- wrapped in a cute box or cellophane and tied with a ribbon.

Rum Balls

Ingredients

(Makes 4 dozen)

• Coconut/olive oil cooking spray
• 3/4 cup (1 1/2 sticks) organic unsalted butter, cut into pieces
• 6 ounces organic semisweet chocolate, finely chopped
• 3 large eggs (organic, free-range, grass-fed)
• 1/2 cup packed organic light-brown sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coarse salt
• 3/4 cup natural, unbleached all-purpose flour
• 1/4 cup plus 2 tablespoons dark rum
• Coarse sanding sugar, for rolling (I used a natural, raw, demerara-type sugar)

Forgot to include the main ingredient (chocolate!) in the above photo. Oops! :)

Baking Supplies

Assemble your ingredients and chop chocolate

My little kitchen helper :)

Directions

Preheat oven to 350. 

Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. 

Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. 

Set chocolate mixture aside.

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

Stir in chocolate mixture.

Then, fold in flour.

Pour batter into prepared baking sheet. 

Spread evenly with a rubber spatula. 

Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. 

Let cool completely on a wire rack.

Break up brownie into small pieces

Transfer to the bowl of an electric mixer fitted with the paddle attachment. 

With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.

Shape into 1-inch balls, and roll in sanding sugar to coat. 

Transfer to a baking sheet; refrigerate, uncovered, until cold, about two hours. 

Serve chilled or at room temperature. 

• Rum balls can be refrigerated in an airtight container up to one week.