Cake Talk: Brownie Yule Log (Brownie Roll) Stories

It all started a few years back when I decided to bring something different to the family’s Christmas dinner. You know that feeling when everyone’s expecting the usual trifle or store cake and you want to shake things up a smidge? Enter: my now-famous (well, within five postcodes) Brownie Yule Log—or, as my little niece calls it, the “Christmas Chocolate Burrito.” The first year I made it, the roll cracked like my Aunt Maureen after two glasses of sherry, but since then I’ve picked up a few tricks—don’t worry, I’ll share—though the odd wobbly log is still part of the tradition. Honestly, I think the more rustic, the better. Looks fancy, but trust me, if I can do it, so can you—and probably with fewer interruptions from kids and rogue pets.

Why I Keep Coming Back to This Recipe

I make this whenever I want to impress without actually doing, like, a ton of work (I’m all about low effort, high reward—laziness is the spice of life around the holidays). My family goes absolutely wild for this, especially because it’s basically a chocolate brownie and a yule log in one. Plus, you know, rolling up brownies? That feels a bit like cheating—good cheating. Sometimes the roll cracks. Sometimes the icing gets a bit messy… honestly, the first time I tried, I thought I’d made a proper pig’s ear of it. But the flavour—phwoar! It never disappoints. Hey, my mate Lucy’s gluten-free so I’ve even fiddled around with GF flour blends. Works a treat (if anything, it’s a tad fudgier, which I secretly like better).

The Most Flexible Ingredients (with a Couple of My Swaps)

4 large eggs – at room temp if you remember, but I usually forget
3/4 cup (150g) caster sugar – or just use plain white sugar if, say, your corner shop’s run out
1/2 cup (115g) unsalted butter – real butter’s best, but I’ve made this with marg in a pinch and nobody noticed
200g dark chocolate – anything 70% or so; I’ve been known to mix in some milk choc if I’m running low
1/2 cup (65g) plain flour – you can swap for a gluten-free blend, like I mentioned above
2 tbsp cocoa powder
Pinch of salt
1 tsp vanilla extract – don’t get bogged down if you run out, just skip it
300ml double cream – for filling (sometimes I go rogue and fill with ice cream if we’ve got leftovers)
100g icing sugar (for making whipped cream sweet and snowy)
Optional: A splash of coffee to deepen the chocolate or a little orange zest for that Christmassy twist; my grandmother always insisted on adding cherry brandy… but I have children around, so, well, maybe not

Let’s Roll: Directions for a Decent Brownie Yule Log

Prep the tin: Line a swiss roll tin (about 23cm x 33cm, give or take) with baking paper. Don’t faff about getting it perfect—the log will hide any rough edges.
Melt the chocolate and butter: Use a heatproof bowl over simmering water. Or zap it in the microwave in 30-second bursts, stirring between each (I almost always forget and leave it too long—keep an eye, burnt chocolate smells worse than burnt toast).
Beat eggs and sugar: Whisk them up until pale and fluffy; this takes a few minutes and sometimes my arm starts to ache, but it’s worth it. Electric mixer makes this way easier.
Combine: Stir melted chocolate/butter into egg-sugar mixture. Add vanilla if you’ve got some handy. Then sift in flour, cocoa powder, and salt. Fold gently. Don’t overmix (on second thought, a few streaks are fine).
Bake: Pour into tin, spread it out (don’t stress about corners). Bake in a preheated oven at 180°C/160°C fan (350°F) for 12–15 mins. It’s ready when it’s just set—no need for a skewer to come out bone dry; slight squidge = good brownie.
Roll while warm: So, this bit’s odd. When the brownie comes out, flip it straight onto a clean tea towel dusted with cocoa. Peel off the paper (it helps to go slow here; I’ve torn it more than once, but hey—the icing covers sins). Roll up, with the tea towel inside, from the short edge. Let it cool completely rolled up—don’t worry if it cracks! That’s the yule log vibe.
Whip cream: Beat cream with icing sugar until pillowy but not stiff as a board.
Fill & Re-roll: Unroll that brownie (it’s like unwrapping a little chocolatey secret). Spread the whipped cream over, not too close to edges. Then gently roll back up, without the tea towel this time. I always hold my breath here—not sure why.
Icing: Slather the top with more whipped cream or, if feeling peng, a bit of chocolate ganache (I’ve just melted chocolate and cream together). Use a fork to drag lines and make it look like bark.

Notes: What I’ve Figured Out (Sometimes the Hard Way)

The cracks are normal—trying to get a flawless log is like chasing rainbows. Embrace the rustic look.
If your brownie is rock hard after baking, it’s probably overcooked (happened to me last year when I got distracted by the cat eating tinsel).
Chilling before serving firms things up—honestly, I think this tastes better the next day. If it survives that long, you have more self control than I do.

Variations I’ve Actually Tried (And One Dud)

Swap out the cream filling for chocolate mousse—bit decadent but worth a birthday try.
Add hazelnuts or crushed Ferrero Rocher inside—positively posh.
One time I tried a jam layer… yikes, it just made everything soggy and weird. Wouldn’t recommend unless you like living dangerously.

Do You Really Need All This Equipment?

Swiss roll tin is ideal, but a regular roasting tray works fine—just make sure it’s not huge, else your log will be more pancake than yule.
Electric mixer = easy life. OR, use a whisk and imagine you’re at an arm workout class. I sometimes just use a fork in a mug for melting chocolate.

Storage Secrets (But Honestly, Ours Vanishes Instantly)

Wrap up tight in cling film, keep it in the fridge, and it’ll last 2-3 days (theoretically). In practice, I’ve never known ours to make it past breakfast the next morning—someone always nabs a sneaky slice around midnight.

How We Serve It (Honest-to-Goodness Faves)

We plop it on a chopping board, make a big show of dusting with extra cocoa (and icing sugar if the mood strikes), and let everyone grab a chunk. Sometimes I sneak on a few red berries to feel fancy. It’s especially good with a hot cup of builder’s tea, or, if you’re making it for a party, maybe a cheeky splash of Baileys on the side (don’t tell my mum I said that).

Lessons from the Trenches: My “Aha!” Moments

Don’t skip letting it cool in the rolled-up shape. I rushed this step once and it squished flatter than my dog after a long walk.
Using cold cream right from the fridge makes whipping a breeze—if you can remember, pop your bowl and whisk in the fridge too.
If you’re faffing with the filling and the brownie starts to split, just push it together and carry on—it’ll hold. Mostly.

FAQ: Real Questions from Real People (or So They Claim)

Can I freeze this?
Oh for sure, you can—wrap it tight, let it thaw in the fridge. But honestly, the texture goes a bit odd (still tasty though, if you’re not too fussed about looks).

Do I have to use dark chocolate?
Nah! I’ve used whatever’s in the cupboard—even those multipack chocolate bars. The only batch I didn’t love was with white chocolate; it tasted … well, not right. But hey, you do you.

What if I don’t have a tea towel?
Use baking paper sprinkled with cocoa. Or in a pinch, a clean pillowcase (don’t judge—it worked fine when my kitchen linen was in the wash).

Can I make this ahead?
Absolutely. Like I mentioned, I reckon it gets better after chilling overnight. Not that it ever survives past morning tea at my place.

Why does my log crack every time?
Oh, welcome to the club! Unless you’re some kind of Swiss rolling wizard, expect a few battle scars on your log. Just call it “rustic” and carry on.

Anyway, if you make this, let me know how it goes—or if you manage to keep it in one piece, I’ll send you a virtual medal. And if you have leftover bits, try crumbling them over ice cream—seriously, game changer.

Brownie Yule Log (Brownie Roll)