Kahlua Brownie Balls

I've been a bit of a mad woman lately because this is a busy school week for me and Cati is sick yet again. She didn't go to school on Monday and seemed better but after going to school yesterday she got bad again so I'm just going to keep her home so she can rest and be contained. Is it silly to say that I was afraid of being at home with her all day again? I thought I "forgot" how to do it but I haven't and that's a good thing because Baby D will be throwing me back into things in no time.

Anyway, here is the last of the brownies I baked for my friend. In addition to making something everyone, especially kids, could eat, I wanted to make something for the adults. This recipe was so easy to put together and I will admit to adding extra Kahlua because I wanted the brownie balls to really have the Kahlua flavor. I will also admit to eating about 1/2 teaspoon worth to taste test. These things were a hit at the party and I can't wait to make them at a time I can actually enjoy them!

Kahlua Brownie Balls
Source: The Brownie Project

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.