Brownie Roll-Up AKA Ho Ho AKA Yodel

yields 24 large brownies.

Ingredients

• 1 cup semi sweet chocolate chips
• 1 cup milk chocolate chips
• 1/2 cup butter (1 stick)
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 4 eggs
• 2 tsp vanilla
• 1 cup flour
• 1/2 tsp salt

How to Make

1. Preheat oven to 325°
2. Grease a 9x13 baking pan.
3. Melt chocolate and butter in a medium sauce pan over medium-low heat
4. Remove from heat.
5. Whisk both sugars into the chocolate mix. Add in eggs, one at a time and then add vanilla. Whisk until combined.
6. Stir in flour and salt until evenly incorporated and pour batter into prepared pan.
7. Bake 35-40 minutes until center is set and a toothpick placed 2 inches away from edge comes out clean.
8. Let brownies cool completely before cutting into squares.

Notes

You can use all milk chips or all semi sweet chips. I used both because I like the combination of the two.

VANILLA BUTTERCREAM

Prep Time: 5 minutes

Ingredients

• 1 1/2 cups room temp salted butter (3 sticks)
• 1/2 cup vegetable shortening
• 7-8 cups sifted powdered sugar (2 lb)
• 1/2 cup milk

How to Make

1. Cream butter and shortening together until smooth, approx 3 minutes using a paddle attachment.
2. Slowly add sugar, once all added crank up speed on mixer to med- high and whip it up for approx 1 min.
3. Add milk, depending on your liking: stiffer~ less milk, creamier ~ more. If you add too much, no worries, just sift in a little more sugar.

Notes

I only add vanilla extract if I am coloring the frosting, otherwise, it is just as tasty without and the extract tends to make it a little tan, unless you use clear vanilla. This will frost 24 cupcakes (piped on) or cover 9" round cake.

After your brownies are baked and cooled cut them into squares.

You can stop there if you want.  I won’t be mad.

But if you are feeling crafty, then get out your wax paper, a rolling pin and somefrosting…

Place a single brownie in between two sheets of wax paper and roll it until it’s thin…

You can trim off the uneven edges if you’d like…it’s up to you.

Then spread a thin layer of frosting on top of the thin brownie…

Now if you don’t want to use frosting, you could use Marshmallow Fluff, or Nutella or peanut butter or or or…the possibilities are huge!

Now carefully roll it up.  I pushed with the wax paper as I rolled so the brownie wouldn’t break.

And there you go!

Repeat until you’re beat.

Recipe adapted from Food Network Magazine