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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
- Gingerbread Cheesecake
Brownie Yule Log (Hazelnut Cream Filling)
Ingredients
Brownie Batter
- 200 g Dark Chocolate
- 4 Medium Eggs
- 120 g Plain Flour
- 50 g Cocoa Powder
- 230 g Unsalted Butter
- 200 g Caster Sugar
- 140 g Light Brown Sugar
- 1 tsp Vanilla Extract
- ½ tsp Salt
Hazelnut Cream Filling
- 125 g Mascarpone
- 120 ml Double Cream
- 25 g Icing Sugar
- 130 ml Hazelnut Creme (Start with 65g and add more to taste)
- 1 tsp Vanilla Extract
Ganache Topping
- 200 g Dark Chocolate (Or Milk / White Chocolate)
- 100 ml Double Cream
- Dusting Of Icing Sugar (Optional)
- Christmas Decorations (Optional)
Instructions
Fudgy Brownie
- Preheat your oven to 180°C (160°C Fan, gas mark 4) and line a baking tray with parchment paper. I used a 35cm x 25cm baking tray (14" x 10").
- Melt butter and chocolate together in the microwave or in a pan and set it aside to cool down.230 g Unsalted Butter, 200 g Dark Chocolate
- Place caster sugar, light brown sugar, eggs and vanilla extract into a large mixing bowl. With an electric whisk, whisk the mixture until it becomes pale, frothy and has doubled in size.4 Medium Eggs, 200 g Caster Sugar, 140 g Light Brown Sugar, 1 tsp Vanilla Extract
- Add the dark chocolate and melted butter mixture into the whisked eggs mixture. Whisk together until combined.
- Add the plain flour, salt and cocoa powder, then whisk again until it's evenly combined.120 g Plain Flour, 50 g Cocoa Powder, ½ tsp Salt
- Pour the brownie mixture into a lined baking tray and spread evenly using a spatula or spoon.
- Bake in the oven for 25 minutes and then leave it to cool down. In this time, you can make the hazelnut cream filling & chocolate ganache.
Hazelnut Cream Filling & Chocolate Ganache
- Add mascarpone, hazelnut creme and double cream to a large mixing bowl and whisk together until combined.125 g Mascarpone, 120 ml Double Cream, 130 ml Hazelnut Creme
- Add vanilla extract and icing sugar to the bowl and whisk together until soft peaks form. Set aside for later use.25 g Icing Sugar, 1 tsp Vanilla Extract
- Melt dark chocolate in a mixing bowl. Slowly pour double cream into the bowl and mix until combined.200 g Dark Chocolate, 100 ml Double Cream
Rolling The Brownie
- Once the brownie has cooled down. Place it onto a layer of cling film or parchment paper and use a rolling pin to gently press down and compress the brownie.
- Spread the filling over the brownie, creating a smooth and even layer. Cut the edges to neaten them (optional).
- Use the cling film or parchment paper to gently yet tightly roll the brownie into a log.
- Coat in the ganache topping, add any edible Christmas decorations, then finish with a dusting of icing sugar.Dusting Of Icing Sugar, Christmas Decorations
Video
Notes
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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