Cookie Butter & Maple Cheesecake Brownie Yule Log

Part 1 — Bake the Rollable Brownie
2 Preheat oven to 350°F (175°C). Line a 10×15-inch jelly-roll pan with parchment paper.
3 In a saucepan (or microwave), melt chocolate + butter together. Remove from heat and whisk in maple syrup.
4 Whisk in eggs and vanilla.
5 Add almond flour, cocoa, tapioca flour, salt, and baking powder. Mix until smooth.
6 Spread batter evenly in the pan. Bake 10–12 minutes, just until set. Soft = rollable. Don’t overbake.
8 Lift the brownie out using the parchment. Cover the top with plastic wrap and let it cool for 15 minutes—this prevents cracking.
Part 2 — Make the Cookie Butter Filling
10 Stir together cashew (or almond) butter, coconut oil, maple syrup, vanilla, cinnamon, and salt until smooth.
Part 3 — Make the Maple Cheesecake Buttercream
12 Beat butter and cream cheese until fluffy.
13 Add maple syrup and vanilla; whip until creamy.
Part 4 — Assemble the Yule Log
15 Remove plastic wrap and spread a thin layer of cookie butter filling over the brownie.
16 Add a layer of maple cheesecake buttercream on top.
17 Using the parchment to help, gently roll the brownie into a log. 
18 Place seam-side down on a baking sheet and chill 30–60 minutes. If your log is more flat than round, don't worry; you can use your hands to shape it once it's cold.
Part 5 — Ganache Coating
20 Melt chocolate and half-and-half together until smooth. Cool briefly.
21 Spread the ganache over the chilled log.
22 Drag a fork across the top for a bark-like texture, or drizzle white chocolate for decoration.
23 Chill until set. Slice and enjoy!