GINGERBREAD BROWNIE BALLS | Canyon Bakehouse

GINGERBREAD BROWNIE BALLS

Chocolate Rum Balls made with brownie bites, bourbon or rum, cinnamon, ginger, and cardamom.

Ingredients

  • 2 ½ C. Crumbled Canyon Bakehouse Brownie Bites

  • 1 ¼ C. Pecans

  • Pinch of salt

  • ¾ C. Powdered sugar, plus more for rolling

  • 2 Tbsp. unsweetened cocoa powder

  • ½ tsp. ground cardamom

  • ½ tsp. ground cinnamon

  • ½ tsp. ground ginger

  • (blend)

  • 1 ½ tsp. finely grated fresh ginger, more to taste

  • 1 Tbsp. Maple Syrup

  • ¼ C. Bourbon or Rum, more as needed

  • ½ C. Powdered Sugar

Directions

  1. Line a baking sheet with parchment paper.
  2. Combine the brownie bites, pecans and salt in a food processor and blend until smooth. Slowly add the powdered sugar, cocoa powder and dry spices.
  3. Add the grated ginger, maple syrup and bourbon or rum to the mixture and incorporate.
  4. Using a small cookie scoop, drop mounds of dough onto the parchment paper.
  5. Measure the powdered sugar into a small bowl.
  6. Working one at a time with clean hands, roll each mound into a smooth ball and roll in powdered sugar to coat. Tap to remove excess sugar and return the balls to the baking sheet or a serving tray.

Difficulty: Easy
Prep: 10 min
Cook: 0 min
Servings: 12

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