Brownie Rum Balls

These delicious Brownie truffles | Rum Balls are chewy on the inside with a chocolate coating on the outside. The best part is the flavor of rum in brownies. If you don’t want alcohol, use fruit juice.
I’m getting ready to watch William in the Christmas Parade, but I wanted to share this recipe with you. I made these Chocolate Rum Balls for Dixie Crystals and I have to be honest, I was surprised at how popular they were at my house. My husband ate all of them. He normally doesn’t have a sweet tooth, so that should tell you something. These are so easy and so beautiful. I made my own brownies but I won’t tell if you use a mix. Roll them in powdered sugar, regular sugar, chocolate sprinkles, and cocoa. They look so pretty on a plate, like little jewels. These make a great cookie swap treat or a hostess gift.

Brownie rum balls made easy!

Decrease Serving
Increase ServingAdjust
Original recipe yields 20 servings
Ingredient Checklist

1 (18.25 ounce) package fudge brownie mix (such as Betty Crocker™)

2 eaches eggs

⅔ cup vegetable oil

¼ cup rum

½ cup chocolate chips

1 ½ cups white rum, or more as needed

1 (8 ounce) container chocolate shell topping (such as Magic Shell®)

DirectionsInstructions Checklist
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

Step 2
Combine brownie mix, eggs, vegetable oil, and water in a large bowl. Mix with a wooden spoon until well blended. Stir in chocolate chips. Spread batter into the prepared baking pan.

Step 3
Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 38 to 40 minutes.

Step 4
Remove from the oven and let cool completely. Cut brownies into 20 squares and roll into balls about the size of a golf ball.

Step 5
Pour rum into a bowl. Pour entire contents of chocolate shell topping into a separate bowl. Line a cookie sheet with waxed paper.

Step 6
Submerge each brownie ball in rum for about 2 seconds, dip into shell topping to coat, and place on the prepared cookie sheet. Repeat with remaining balls. Place in the refrigerator until chocolate coating is hard, 10 to 15 minutes.