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Spiced Ginger Rum Balls

  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: 4 dozen
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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


  1. Preheat the oven to 350 degrees F. Coat a rimmed baking sheet or a jelly roll pan with cooking spray.
  2. Combine the butter and chocolate in a small metal or glass bowl set over a pan of simmering water. Melt the chocolate, stirring occasionally.
  3. 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.
  4. 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.