With Christmas only five short days away, I think I owe you guys a really good recipe. A really good recipe that is really simple. A really good, simple recipe that will have you coming back for seconds and thirds. Consider it my wishing you a Merry Christmas.
What’s better than dark chocolate brownies? Mashing them up with chambord liqueur, of course. Though fairly pricey, the sweet, black raspberry flavor of chambord is totally worth it.
As I purchased it the other night, the sales clerk suggested I add a splash of the liqueur to prosecco. After agreeing that that’d be delightful, I informed her of my intentions to add it to brownies. She replied, “god bless the folks who get to eat those. Sounds like you’re well on your way to having a Merry Christmas!” Yep, I sure am.
To get super fudgy brownie balls like mine, make sure you only bake the brownies until they’re just cooked, and immediately mash them up with a fork.
Chambord Dark Chocolate Brownie Balls
Makes about 90 balls
- 2 boxes dark chocolate brownie mix (recommended: Ghiradelli)
- Eggs/oil/water as called for on package
- 1 tbsp. raspberry flavor
- 1/3 cup Chambord liqueur
Heat oven to 350 degrees. Prepare brownies as directed on package instructions, adding raspberry flavor. Pour into parchment-paper lined 9×13 pan and bake about 35 to 40 minutes, until inserted knife comes out nearly clean.
Immediately remove brownies from pan (discard outermost edges), using a fork or spoon, and place into a large mixing bowl. Add chambord and mix with warm brownies until combined. Refrigerate about 20 minutes.
Form brownie mixture into one-inch balls and set on parchment paper. To decorate, either:
- Roll brownie balls in sanding sugar of desired color, or
- Dip brownie balls in melted dark chocolate, allowing to set before serving
Keep brownie balls refrigerated until serving.