The viral brownie yule log, veganised and bitesize!
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You will need;
195g plain flour
320g caster or granulated sugar
70g cocoa powder
180g vegetable spread or vegan butter
300g dark chocolate chips
280g boiling water
For filling;
75g white chocolate
75g Biscoff spread
For topping;
300g dark chocolate
Green and red fondant
You will also need; a 7”x11” baking tin, baking paper, cling film, a mixing bowl, a spoon, a whisk, microwaveable bowl, holly leaf cutter, rolling pin
Method
1. Pre heat the oven to 160°c
2. Line your baking tin with baking paper, this will make sure your brownie does not stick to the tin
3. Add the sugar, vegetable spread and dark chocolate into a bowl
4. Pour the boiling water over the mixture and mix together using a whisk until you have a chocolatey syrup mixture
5. Add the flour into the bowl and mix well using the whisk so there are no flour lumps
6. Pour the mixture into the baking tin and smooth out with the back of a spoon
7. Bake at 160°c for 20-25 minutes. The brownie is baked when the edges are firm but there is still a slight jiggle to the middle of the tin
8. Leave the brownie to cool in the tin on the side until it is cold enough to handle
9. Make the Biscoff filling by melting the Biscoff spread and white chocolate together in the microwave. Do short bursts, then stir, to avoid burning the chocolate. The chocolate helps the Biscoff set firmer and roll better
10. Make the holly leaves and berry decorations by rolling out the fondant and using a cutter to cutout the shapes
11. Once the brownie is cold, crumble it into a large bowl and bring
together to form two dough-like balls
12. Lay a piece of cling film on your workbench and using one of the balls
of brownie dough, squash it out across the cling film to make a large rectangle. It should be slightly bigger than the baking tin you used
13. Spread half of your Biscoff filling mixture evenly across the brownie
14. Roll up your brownie yule log tightly, starting from the long edge
15. Wrap the cling film around and put aside in the fridge to set
16. Repeat steps 12-15 with the second ball of brownie dough. You should have two long thin sausage shapes wrapped in cling film setting in the fridge
17. Leave to set for around 1 hour
18. Melt your dark chocolate topping slowly in the microwave. Melt in short bursts to avoid burning
19. Un-wrap your two long brownie sausages from the cling film and cut each sausage into three even pieces. You should have 6 mini yule logs altogether
20. Carefully cover each mini brownie yule log in the melted dark chocolate. This is messy! Set aside on a cooling rack or piece of greaseproof paper to set
21. Decorate your mini brownie yule logs by adding your holly leaves and berries and dusting with icing sugar
22. Eat and enjoy! P.S. they are incredible slightly warmed up with ice cream! P.P.S. although they say ‘bitesize’, they are much chunkier than a Cadbury’s mini roll!!
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