EAT MY BLOG!

Now that I’ve got your attention, and, no, I haven’t gone mad, I’d like to share with you a decadent little chocolate lover’s dessert I made for Christmas, a brownie log, or “blog”, for short. Perhaps you’d like to serve blog for New Year’s.

©Linda Nelson 2016

This is what you’ll need –

a simple fudgey brownie recipe (for an 8″ square pan)
chocolate-hazelnut spread (such as Nutella)
confectionary sugar
rolling pin
parchment paper

Begin by baking your fudgey brownie recipe for the minimum time allowed. It’s very important that it’s a fudgey brownie recipe, not a cake-like one. When it has cooled to room temperature, invert the pan onto a sheet of parchment paper roughly 16″ long. Remove the pan and place another 16″ length of parchment paper on top of the brownie. Using your rolling pin, roll the brownie out to a thickness of about 1/4″ thick and to roughly measure 10″x13″.

©Linda Nelson 2016

Peel the top piece of parchment paper off and trim away the irregular edges of the brownie so that you have a nicely shaped rectangle. Use the trim pieces to “spackle” any areas as needed. Using a cake icing spatula or butter knife, cover the entire surface of the brownie with a thin layer of the chocolate-hazelnut spread (about 1/2-3/4 cup). Use the bottom sheet of parchment paper to assist you in rolling up your brownie into a tight log (do not roll the paper up with it!). Now, wrap the log up in the paper and gently squeeze it on all sides to secure the brownie’s contact with itself. Set aside until serving time.