Happy December to you! I hope I’m not the only one who has noticed the month whizzing by – can you believe it’s December 8 already?
And do you know what today is?
National Chocolate Brownie Day! Let’s kick off the party and celebrate with some Kahlua Brownie Balls – but do not, I repeat, DO NOT drive after consuming. They are potent!
These definitely aren’t the Bourbon or Rum Balls that your grandmother used to serve – you know, the ones made with Nilla wafers and chopped walnuts, then rolled in powdered sugar. (I used to love those!)
As an interesting side note, the brownies, by themselves, are very tasty. Simple, a bit cakey, and quite flavorful. A good one-bowl recipe to keep in the back of my mind.
Kahlua Brownie Balls – adapted from a recipe by Martha Stewart
¾ cup unsalted butter, cut into pieces
6 oz. bittersweet chocolate, chopped
3 large eggs
½ cup packed brown sugar
1 tsp vanilla extract
¼ tsp salt
¾ cup all purpose flour
¼ cup plus 1 tablespoon Kahlua liqueur
Preheat the oven to 350 degrees. Lightly grease a 9 x 13 pan with cooking spray.
Combine the butter and chocolate in a microwave safe bowl and heat on high power for 30 seconds. Stir, then heat for another 30 seconds. Stir again, and allow the residual heat to finish melting the chocolate. If necessary, heat again in 20 second increments until the chocolate is just about melted. Stir until smooth.
Whisk in the eggs, one at a time, then mix in the brown sugar and vanilla. Add the salt and flour, and mix gently using a rubber spatula just until the flour is absorbed. Pour the mixture into the prepared pan and bake until a tester comes clean from the middle, about 20-25 minutes.
Remove brownies from the oven and allow to cool completely. Break up the brownies into small pieces and put them in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the Kahlua – and continue mixing until it all comes together – about a minute. Shape the mixture into 1 inch balls, roll in sanding sugar and chill until firm, about 2 hours. Serve cold or at room temperature.
Makes about 4 dozen.