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.
