Brownie Yule Log (Hazelnut Cream Filling)
Here's how to make a fudgy brownie yule log, the perfect Christmas dessert! The taste is incredible, and it has a 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
The brownie needs to cool down completely before you add the hazelnut cream filling, or it will melt!
Nutrition
Calories: 822kcalCarbohydrates: 85gProtein: 12gFat: 65gSaturated Fat: 39gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 192mgSodium: 397mgPotassium: 557mgFiber: 8gSugar: 58gVitamin A: 1482IUVitamin C: 0.2mgCalcium: 121mgIron: 8mg
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