Lauren Mitterer, Pastry Chef and Owner of WildFlour Pastry, Charleston, SC
1 cup cocoa powder
¾ teaspoon salt
¾ teaspoon baking powder
1 cup flour
6 ounces butter
1⅔ cups sugar
1 tablespoon vanilla extract
1½ cups chocolate chips
4 ounces rum, or to taste
Powdered sugar for dusting
Preheat oven to 350 degrees. Grease a 9 x 13 baking dish with pan spray.
Combine cocoa powder, salt, baking powder, and flour together and set aside.
Mix butter and sugar together in a mixing bowl until combined. Slowly add the eggs and vanilla, mix until combined. Add flour mixture all at once, mixing just until incorporated. Fold in chocolate chips.
Pour into prepared pan and bake for about 30 minutes or until inserted toothpick comes out clean. Let cool completely.
Tear brownie mixture into pieces and put into a mixing bowl. While the mixer is running, stream in the rum until brownies start clumping together. Continue adding rum to taste.
Scoop with a spoon or ice cream scoop and roll into a ball with the palm of your hands. Place balls on parchment paper. Coat rum ball with powdered sugar and serve.