Brownie Bourbon Balls

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.

Yield: 2 dozen (serving size: 1 ball)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. Crumble brownies; place in a food processor. Add bourbon; process until mixture forms a ball (about 30 seconds).
  4. 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.
  5. Note: Store balls in an airtight container at room temperature for up to three days.
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