I want to thank a Twitter follower of mine, RookieKoo, for giving me the idea for today’s Michael Buffer-inspired post title. Of course, if you’re not familiar with the iconic boxing ring announcer’s catchphrase, then none of this will make any sense, and you’ll just have to trust me when I tell you it was an amusing reference.
There are hundreds of ways to make rum balls, but this one’s my favorite method. It’s very easy, especially if you have stale brownies lying around. I know, that never happens, which is why I’m linking to an all-purpose brownie recipe below the post. This will also work nicely with store-bought brownies, but stay away from anything that’s frosted. We don’t want to add any additional fat into the recipe, since that will hinder the absorption of the rum.
The amount of rum you add depends on how cakey and/or dry your brownies are, but for a half-pound, you’ll probably need between 1/4 and 1/3 of a cup to soak the crumbs sufficiently. A proper rum ball should be a fire hazard. By the way, I’m not responding to any comments asking about how to make these without using rum. In my humble opinion, you can’t.