Brownie Yule Log (Brownie Roll) | Supergolden Bakes скачать в хорошем качестве

Brownie Yule Log (Brownie Roll) | Supergolden Bakes

This Brownie Yule Log is a fudgy, festive twist on the classic "Bûche de Noël". This brownie roll with rich nutty filling slices like a dream and tastes like pure chocolate indulgence. Perfect for Christmas celebrations or whenever you want to create an impressively decadent dessert! Find the detailed recipe with notes and tips on Supergolden Bakes: https://www.supergoldenbakes.com/brow... INGREDIENTS For the Brownie Base 1 ¼ cups (200g) chocolate chips ½ cup (115g) unsalted butter cubed 1 cup (200g) sugar 2 large eggs 2 tsp vanilla bean paste , or extract ¼ tsp salt 4 tbsp cocoa powder , unsweetened ½ cup (65g) flour plain / all-purpose For the Filling 20 Ferrero Rocher hazelnut chocolate truffles 1 cup (300g) hazelnut spread such as Nutella ½ cup (80g) chocolate chips For the Chocolate Glaze and Topping 1 cup (175g) chocolate chips 2 tbsp vegetable oil 2 tbsp chopped hazelnuts to decorate INSTRUCTIONS 1. Preheat the oven to 350°C (180°C). Mist and 8-inch square brownie pan with cake release and line with baking paper. 2. Add the chocolate and butter in a mixing bowl and microwave for 30 second bursts until the butter melts. Leave to stand for a couple of minutes then stir so that the chocolate melts completely. Set aside. 3. Use a hand mixer to beat the sugar, eggs, vanilla and salt in a separate bowl. Whisk until the sugar is dissolved and the mixture is pale and doubled in volume. 4. Pour the melted chocolate mixture into the beaten eggs and stir to combine. 5. Sift the flour, cocoa powder and salt into the bowl and stir until you have a smooth, glossy, thick batter with no dry pockets of flour. 6. Spoon the batter prepared pan and level. Bake for 25-30 minutes. A toothpick inserted in the middle should come out with a few moist crumbs (but not wet batter). Leave in the pan to cool down slightly. Make the Filling 1. Use a sharp knife to roughly up the Ferrero Rocher truffles until you have small pieces with some chunkier bits. 2. Prepare the filling as the brownie cools down. Place chocolate chips and hazelnut spread into a mixing bowl and microwave for 20 -30 second bursts until the the chocolate starts to melt. Stir well until smooth and set aside while you make the base. Make the Brownie Roll Base 1. Break up the brownie into small pieces, add to the bowl of a stand mixer fitted with the paddle attachment and beat until the brownie clumps together. Alternatively simply break up the brownie into small crumbs using your hands. 2. Line a sheet pan (9×13 inches) with baking paper letting the edges overhang. Tip the brownie mixture into the pan and use your hands or small roller to press down into a firm even layer. Roll into a Log 1. Lift the brownie base out of the pan using the paper. Spread the filling to cover the base leaving small border on the edge furthest away from you. Scatter with the chopped Ferrero Rocher, pressing them down slightly. 2. Start rolling the brownie from the short end closest to you using the paper to aid you. Press down firmly with your hands as you roll into a log. Wrap tightly with plastic wrap (cling film) and chill until set. Decorate and Serve 1. Melt the chocolate in the microwave or a double boiler and stir in the vegetable oil. 2. Pour the chocolate over the brownie yule log to cover – it will drip easily down the sides so you may want to position the log over a wire rack with a tray underneath to catch any chocolate drips. 3. Sprinkle the brownie roll with chopped hazelnuts while the glaze is still wet and leave to set. 4. Run a large knife under hot water and dry. Use the knife to cut the brownie roll into slices and serve!