Brownie Bourbon Balls

Brownie Bourbon Balls Recipe

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

In this quick-and-easy rendition, we used packaged brownie mix, a little bourbon, and chopped toasted walnuts for a spunky after-dinner treat.


2 dozen (serving size: 1 ball)

Recipe from

Cooking Light

Nutritional Information

Calories 100
Caloriesfromfat 30 %
Fat 3.3 g
Satfat 0.6 g
Monofat 0.9 g
Polyfat 1.7 g
Protein 1.6 g
Carbohydrate 16 g
Fiber 0.7 g
Cholesterol 1 mg
Iron 0.9 mg
Sodium 82 mg
Calcium 2 mg


1/3 cup applesauce
1/4 cup egg substitute
1 tablespoon water
1 (16.7-ounce) package double fudge brownie mix (such as Duncan Hines)
Cooking spray
3 tablespoons bourbon
1/3 cup finely chopped walnut pieces, toasted


Preheat oven to 350°.

Combine first 4 ingredients (including fudge packet from mix), stirring well. Spread into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted near edge of pan comes out clean. Cool in pan on a wire rack.

Crumble brownies; place in a food processor. Add bourbon; process until mixture forms a ball (about 30 seconds).

Shape brownie mixture into 24 balls, about 1 1/2 tablespoons each. Place nuts in a shallow bowl. Roll balls in nuts, pressing gently to coat.

Note: Store balls in an airtight container at room temperature for up to three days.

Mark Scarbrough,

Cooking Light

November 2005
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