What do you get when you crumble a pan of fudgy brownies infused with the sweetness of roasted blueberries, then mix in a hefty pour of dark spiced rum and roll them into bite-sized balls?
Why, of course. You get these…
We’ll just thank Daniel, one of my copywriter friends, for these.
You see, he indirectly helped me come up with the idea by reminding me just how unhip to the scene I am, now that I’m in my ‘mid-to-late 30’s’ with two young kids to chase after, and had zero clue what ‘Sloshball’ is. Turns out, Sloshball is a game of kickball played while holding (and drinking from) a cup of beer. The entire game.
As we were iChatting about Sloshball, I happened to spot a link to a feature on Food.com titled “On a Roll: 25 Ball Shaped Snacks & Sweets.”
It was like Kismet. Well, sort of. Maybe it was just an odd coincidence. I probably never would have clicked on the link if I didn’t already have balls on the brain. HAHAHAHA. That was bad. Bad, but so good.
Anyway, the ball-themed slideshow inspired me to come up with my own ball-shaped sweet. And since I had a pint of blueberries that were teetering on the edge of over-ripeness in the fridge it was the perfect opportunity to kick two proverbial balls with one foot.
Roasted Blueberry Rum Balls
makes 3 dozen
1 cup fresh blueberries
10 tbsp salted butter (room temperature)
6 oz semisweet chocolate
1 tbsp espresso powder
1/2 cup light brown sugar (packed)
3 eggs (room temperature)
3/4 cup all-purpose flour
1/4 cup dark spiced rum
sanding sugar (for rolling)
Preheat the oven to 375 degrees. Line a sheet pan with parchment paper and arrange the blueberries in a single layer on the prepared pan. Roast in the preheated oven for 15 – 20 minutes or until the berries burst. Set aside.
Reduce the oven heat to 350 degrees and lightly spray a 9 x 12″ baking pan with cooking spray. In a microwave safe bowl, heat the butter and chocolate for :30, stir to melt completely then stir in espresso powder. Set aside.
Whisk together the eggs and brown sugar. Stir in the chocolate mixture and fold in the flour then gently fold in the roasted blueberries. Spread the batter into the prepared pan and bake in the preheated oven for 15 – 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
Once the brownies are cool, break them up into a mixing bowl and pour in the rum. Mix on low speed until a ball starts to form. Using your very clean hands, roll the brownies into individual 1″ balls then gently roll to coat in sanding sugar.
These are a perfect staple holiday treat for get-togethers or just sitting around the fire at home.
…Or a perfect pre-game carb-up for your favorite Sloshball team. As a matter-of-fact, I’m renaming this recipe right now.
To: “Roasted Blueberry Sloshballs.”
OMFG. SO GOOD.
P.S. Daniel, if you’re reading this, I play Sloshball every weekend in my own backyard with my kids. We just call it “kickball while Mommy holds this cup of special juice.” Now who’s unhip to the scene?