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

Mark Scarbrough
Recipe by Cooking Light November 2005

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
2 dozen (serving size: 1 ball)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

100 calories; calories from fat 30%; fat 3.3g; saturated fat 0.6g; mono fat 0.9g; poly fat 1.7g; protein 1.6g; carbohydrates 16g; fiber 0.7g; cholesterol 1mg; iron 0.9mg; sodium 82mg; calcium 2mg.