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Spiced Brownie Rum Balls

Get the kids into the kitchen this Christmas to make these fun, colourful and delicious sweets!


  • 125g butter, chopped

  • 200g dark chocolate, bits or chopped

  • 2/3 cup caster sugar

  • 2 tsp McCormick ground Mixed Spice

  • 2 tsp McCormick ground Nutmeg

  • 1 tsp McCormick ground Ginger

  • 2tsp McCormick ground Chilli Powder

  • 2 x 60g eggs

  • 1 ¼ cup plain flour

  • 1/3 cup dark rum or 1 tsp rum essence

  • 1 cup finely chopped pistachios

  • 1 cup finely chopped dried cranberries


  • 1.

    Preheat oven to 180ºC. Line a 20cm slice tin with baking paper.

  • 2.

    Place pudding mix, cake mix, eggs, spices, molasses, sour cream, oil and water in a large bowl and beat on medium speed for 2 minutes until well combined. Stir in dark chocolate chips.  Pour cake batter in prepared tin.

  • 3.

    Bake for 40 minutes or until cake pulls away from sides of pan and cake springs back when touched lightly. Cool in tin 15 minutes before inverting onto a wire rack and let cool completely before icing.

  • 4.

    Melt white chocolate and milk together and spread over cooled cake.

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