Christmas Chocolate Brownie Yule Log - Day 4

As the festive season approaches, our kitchens transform into bustling hubs, filled with the enticing aroma of holiday baking. This year, elevate your Christmas repertoire with a sumptuous brownie yule log filled with luscious Biscoff spread. Marrying the rich, fudgy texture of brownies with the spiced allure of Biscoff, this dessert is an irresistible masterpiece for chocolate enthusiasts and festive revelers.

This yule log is designed to be the star of your holiday table, whether you're hosting an elaborate Christmas feast or enjoying an intimate gathering with close friends and family. The deep, chocolatey flavour of the brownie base pairs beautifully with the creamy, caramelised notes of the Biscoff filling, creating a harmonious blend of textures and tastes that is sure to captivate.

Perfect for those looking to impress their guests, this dessert is not only delicious but also visually stunning. The rich, glossy chocolate icing adds a touch of elegance, while festive decorations can bring a whimsical touch to your presentation. Imagine the delight of your loved ones as they lay eyes on this beautifully crafted yule log, anticipating the first bite.

The preparation process is straightforward, making it an ideal project for both seasoned bakers and novices alike. The ingredients are easy to source, and the steps are simple to follow, ensuring that your yule log will turn out perfectly every time. With a bit of patience and creativity, you can create a show-stopping dessert that embodies the spirit of the season and adds a touch of magic to your Christmas celebrations.

To craft this indulgent treat, you will need the following ingredients:

Ingredients

For the Brownie Base:

• 100g dark chocolate, which provides the rich, intense chocolate base that is essential for any brownie.
• 200g unsalted butter, adding to the moistness and richness of the brownie.
• 250g caster sugar, for that sweet balance against the bitterness of the dark chocolate.
• 2 large eggs, which bind the mixture together and add to the brownie's fudgy texture.
• 100g self raising flour, giving structure to the brownie.
• 35g cocoa powder, intensifying the chocolate flavour.
• 1 tsp salt, to enhance all the flavours within the brownie.
• 200g Biscoff spread

Ensure you have these essentials ready to create the different components of this dessert. The dark chocolate and cocoa powder will contribute to the deep, rich flavour of the brownie base, while the unsalted butter ensures a soft, fudgy texture. The Biscoff spread will add a distinct spiced caramel flavour to the filling, complemented by the creamy sweetness of the icing sugar.

Remember, fresh eggs and good-quality vanilla extract can make a significant difference in the taste and texture of your bake, so opt for the best you can find.

Method

1. Commence by warming your oven to 180°C and arranging parchment paper in a rectangle baking sheet to facilitate easy removal of the brownie once baked. Initiate the brownie foundation by melting the dark chocolate and unsalted butter. This can be adeptly achieved either through the microwave in brief spurts, stirring in between, or by utilising a double boiler method where the bowl does not touch the water, ensuring the mixture becomes uniformly silky.
2. Upon achieving a smooth consistency, incorporate the caster sugar followed by the eggs, integrating each thoroughly to avoid any lumps, which contributes to the brownie’s signature fudgy texture. Subsequent to this, sift in the self raising flour and cocoa powder, sprinkling the salt evenly across the mixture. The introduction of these dry ingredients should be followed by careful folding, ensuring you maintain the air and volume within the batter for that desirable dense structure.

3. Pour into a flat baking tray. Place the tin into the centre of your preheated oven and bake for a duration of 12 minutes. The key is to achieve a bake that is just set in the middle, retaining that moist, fudgy centre that is characteristic of an exemplary brownie. Upon completion, remove from the oven and let it cool to room temperature, setting the perfect stage for the luxurious caramel layer to follow.

4. With your cooled brownie ready, carefully flip it onto a fresh sheet of baking paper. You may wish to trim the edges slightly to ensure a neat, even rectangle, which will make rolling easier. Or if like me, you can take the cooled brownie and mush it together and then press it into a prepared tin flat baking sheet. Once trimmed, evenly spread the Biscoff filling over the surface of the brownie, making sure to leave a small border around the edges to prevent overflow.

5. Using the baking paper to guide you, start rolling the brownie from one of the short ends. Roll it tightly but gently, ensuring the brownie remains intact and the filling stays evenly distributed.
6. Once fully rolled, transfer the log to a serving platter with the seam side down to keep it secure. It may be helpful to use a spatula or the baking paper to assist in this process, maintaining the log’s shape.

7. To ensure the log sets properly, you can refrigerate it for a short period. This will help the filling firm up and make the log easier to cut when it's time to serve.
8. At this stage, your yule log should resemble a festive roulade, ready for its final touches. Proceed with the icing sugar finish and decorative elements if you so chose to complete your masterpiece.

For a striking presentation, place your yule log on a decorative serving platter or a rustic wooden board to complement its traditional look. You can sprinkle some icing sugar around the base for a snowy effect, which adds to the festive atmosphere. Fresh herbs like rosemary or thyme can be arranged around the log, resembling pine needles and enhancing the overall aesthetic.

When slicing, use a sharp knife wiped clean between cuts to ensure neat, tidy portions. Each slice will reveal the enticing layers of brownie and Biscoff filling, creating a visually appealing cross-section that highlights the dessert’s complexity.

Consider pairing each serving with a scoop of vanilla ice cream or a dollop of whipped cream. These additions not only complement the rich chocolate flavour but also provide a pleasant contrast in temperature and texture. A handful of fresh berries on the side can add a burst of colour and freshness, balancing the sweetness of the yule log.

For an extra festive touch, garnish each plate with edible gold leaf or a dusting of cocoa powder. A drizzle of caramel or chocolate sauce can also elevate the presentation, making each serving look even more indulgent.

This yule log is not just a dessert but a centrepiece, perfect for creating lasting memories around your holiday table. Whether it’s the star of your Christmas dinner or a delightful treat to share with loved ones, its impressive appearance and delicious taste are sure to make it a highlight of your celebrations.

There you have it, my quick, simple and super fun Christmas Brownie Yule Log With Biscoff Filling. Great for all the family to get involved with and with so many combinations to choose from, the possibilities are endless.

If you make this dish, why not send me a picture on Instagram using the #acountrygirlskitchen so I can go over and show it some love.

I hope you all have a wonderful day.

*Chefs Kiss*