Brownie Chocolate log

“Brownie Chocolate log” you ask

Brownie mixture chocolate log! I had not heard of them either until recently but they seam to be mentioning them all over Facebook decorating groups I frequent, I had to look further.

So chocolate brownies are not something I have ever made, except for Bronuts, so I had to have a go.

So The recipe

Ingredients

200gms Dark Chocolate for the base mix

200gms milk chocolate for the ganache

100ml double cream for the ganache

200gms butter I use salted but the recipe I used said unsalted so take your pick

4 eggs

275gms sugar I just used caster but brown may be even better

100gms plain flour sr at a push I used Gluten free bread flour.

50gms cocoa powder

Extra choc about 100-150 gms Dark or Milk

Method

Turn the oven on to 160-180 to warm up

Line a 8 0r 9 inch square tin or equivalent

Measure roughly 200 gms of the Choc and put the rest to one side and put in a microwaveable bowl with the butter

Melt the butter and chocolate gently in the microwave, I take it out before completely melted and stir until fully liquid so as not to over microwave it.

Put aside and leave to cool

The rest of the chocolate I put in a food processer with about 50 gms of white or milk chocolate (this is optional as to how you want it you can use plain or milk choc if you prefer, and I wazzed it until it looked like small nuggets of chocolate, see picture.

When the butter/choc mix has cooled a bit

Add the eggs and sugar to a mixing bowl and whisk until it looks like a mousse consistency has doubled in size and gone paler in colour, a few mins.

Fold in the choc butter mix

Then sieve and fold in the flour and cocoa until all mixed, finally fold in the chocolate “nuggets”

Fill your cake tin with the batter and bake for about 35 min the top will have a nice crust, but they will still be moist inside so will be a little soft and wobble if you shake the tin.

They will be gooey in the middle and thats what you want

Remove from the oven and leave to cool for at least 6 hours .

The brownies must be completely cooled before attempting to remove them from the tin.

Once cooled put the brownies in a bowl and scrunch it all up, you can use a mixer, I used my hands and you want it to resemble a dough consistency.

in a baking tray or Swiss roll tray of about 12 by 18 inch lay a strip of cling film.

spread the dough out evenly to cover the tin and spread what ever filling you want. I used cookies and cream spread from Asda but Nutella or butter cream will work, its your yule log have fun in experimenting.

From the short side lift the clingfilm and start to roll the dough using the clingfilm to help you do so evenly and tightly once fully rolled wrap tightly in clingfilm and chill.

Once fully cooled (a few hours or next day) make the Ganache and once cool enough and firm cover the unwrapped log.

Tips

Chill thoroughly once rolled to set the log.

If it crumbles when rolling you can scrape of most of the filling and remix with some filling to moisten the dough.

Original inspiration for the Brownie mix from Janes Patisserie