Decadent Rum Balls

Preheat the oven to 350 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray and set aside. Melt the butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside. Whisk together the 3 eggs, brown sugar, vanilla, and salt in a large bowl. Stir in your chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack. Break up the brownie into small pieces and transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in the dark rum, and mix until crumbs start to come together to form a ball. Shape into 1-inch balls, and roll in sanding sugar to coat. This recipe makes 4 dozen rum balls. I divided my dough into fourths and then shaped each fourth into 12 balls. Transfer to a baking sheet; refrigerate the rum balls uncovered, until cold, about 2 hours. Can be served chilled or at room temperature.