|
Preheat oven to 350 degrees. Spray a 17 x 12-inch rimmed baking sheet with nonstick baking spray , dust with flour and set aside.
In a small bowl, microwave butter and chocolate on High, in 30-second intervals, stirring between each, until melted, approximately 1-1/2 minutes.
In a medium bowl, whisk together eggs, brown sugar, vanilla and salt. Add chocolate mixture to egg mixture, whisking until smooth.
In another bowl whisk together flour, cinnamon, and anise. Add flour mixture to egg mixture, stirring until combined.
|
|
Transfer brownie pieces into the bowl of an electric mixer fitted with the paddle attachment. With mixer running on low speed, add bourbon, orange zest and orange juice until mixture comes together and forms a ball.
Using a spring-loaded 1-inch icecream scoop, scoop dough and shape into balls. Roll in turbinado sugar to evenly coat. Refrigerate until cold, approximately 2 hours. Serve chilled or at room temperature. Bourbon balls can be stored in an airtight container for up to 1 week.
|
