Thank you for sharing your experiences. After reading about the "sticky mess", I thought it would be best to let the brownies completely cool before I mixed the bourbon in to make the ball. The recipe worked out perfectly, and the brownies were quite tasty.
Brownie Bourbon Balls
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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Amount per serving
- Calories: 100
- Calories from fat: 30%
- Fat: 3.3g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 1.7g
- Protein: 1.6g
- Carbohydrate: 16g
- Fiber: 0.7g
- Cholesterol: 1mg
- Iron: 0.9mg
- Sodium: 82mg
- Calcium: 2mg
- 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.
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Brownie Bourbon Balls Recipe at a Glance
- COURSE: Cookies, Desserts
- CONVENIENCE: Entertaining, Gifts, Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Chocolate
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Low Sodium
- COOKING METHOD: Bake, Food Processor
- OCCASION: Autumn, Christmas, New Year's, Spring, Summer, Valentine's Day, Winter
- PUBLICATION: Cooking Light