Some of the links below are affiliate links, so we may receive a commission, at no cost to you, if you make a purchase through a link. Check our Disclosure in the Privacy Policy for more info.
Chocolate Brownie Yule Log
If you haven’t tried a brownie yule log before, then prepare to have your mind blown…
This brownie yule log needs to be at the top of your Christmas bake list. I’m not joking! It’s rich, luxurious, decadent and it’s actually one of my favourite Christmas bakes so far.
Instead of a traditional sponge, this yule log has a fudgy brownie base with a light mascarpone and hazelnut cream filling. Honestly, it’s soooo delicious!!
You’re going to love the addition of hazelnut cream (or rather hazelnut creme), especially if you LOVE kinder bueno. They taste exactly the same, so essentially, it’s a kinder bueno flavoured filling.
Recipe Ingredients
Below are the ingredients I used to make this dish:
- Fudgy Brownie Batter: I used plain flour, unsalted butter, caster sugar, light brown sugar, dark chocolate, cocoa powder, medium eggs, vanilla extract and salt.
- Hazelnut Cream Filling: I whisked together double cream, mascarpone, icing sugar, vanilla extract and hazelnut creme. I used Sainsbury’s taste the difference hazelnut creme (apparently, M&S do a good one too).
- Ganache Topping: To make the topping, I used dark chocolate and double cream. You can use milk chocolate or white chocolate instead. I recommend adding a thin layer of ganache to not overtake the hazelnut cream taste.
I used the same brownie recipe as my tiramisu brownies, so if you love this recipe, then you have to try it next!
How To Make A Brownie Yule Log
Here’s a summary of how I make this yule log. You can get the full recipe instructions on the recipe card below:
I start by making the brownie. Once baked, I leave it to cool down for at least 30 minutes. Then I use a rolling pin and gently flatten and condense the brownie.
Whilst the brownie is cooling down, I like to make the hazelnut cream filling. To do this, I firstly whisk the mascarpone, double cream and hazelnut creme together. Then I add the icing sugar, vanilla extract and whisk it together until everything is combined. I also make the chocolate ganache by mixing double cream and melted chocolate together.
I spread the filling on top of the brownie then roll it up. Last but not least, I add a layer of chocolate ganache and finish with Christmas decorations and a sprinkling of icing sugar.
My Top Tips
You don’t have to make a fresh batch of brownies to make this dessert! You can use defrosted or leftover brownies. Simply blend them in a food processor, press the mixture down into a lined baking tray, spread the filling then roll it up!
Leave a bit of parchment paper hanging over the sides of the baking tin, this will help with removal. I like to roll the brownie with cling film as I find it creates a tighter roll than parchment paper.
How To Store
Store in the fridge because the hazelnut cream filling has double cream and mascarpone in it. I like to store mine in an airtight container, in the fridge and cut slices as and when I’m feeling peckish.
You could also place individual slices in an airtight container or in a large plate and cover it with cling film before placing it in the fridge.
More Christmas Desserts
- Baileys Yule Log
- Christmas gingerbread Pancakes
- Brownie Mince Pies
- Baileys Cheesecake
- Chocolate Orange Brownies
- Gingerbread Cheesecake
