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Oreo Brownie Pralinen | Bake to the roots

Oreo Brownie Chocolates

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  • Author: Bake to the roots
  • Prep Time: 00:25
  • Cook Time: 00:20
  • Total Time: 03:00
  • Yield: 25 1x
  • Category: Brownies
  • Cuisine: America
  • Diet: Vegetarian


The perfect little snack – or maybe a gift for friends and family for Christmas: Oreo Brownie Chocolates (Pralinen). Super delicious and good looking ;)



For the brownies:
1/4 cup (60g) butter, melted
1/2 cup (100g) sugar (or xylitol)
1 large egg
1 tsp. vanilla extract
1/4 cup (30g) all-purpose flour
1/4 cup (30g) cocoa powder
1 pinch of salt
3.5 oz. (100g) semi-sweet chocolate chips
4 Oreos, crumbled

For the decoration:
5.3 oz. (150g) semi-sweet chocolate coating
1/2 tsp. coconut oil (if needed)
Mini Oreos


1. Preheat oven to 350°F (180°C). Line a 7 inches square baking pan* with baking parchment, grease lightly, and set aside. Melt the butter and let it cool down a bit. Crumble the Oreo cookies and set them aside.

2. Add the melted butter and sugar to a large bowl. Mix until well combined. Add the egg and vanilla extract and mix well. In a second bowl mix the flour, cocoa powder, and salt until well combined. Add to the bowl with the wet ingredients and mix until just combined. Add the chocolate chips and crumbled Oreos and fold in. Transfer the batter to the prepared baking pan, smooth out the top, and bake for about 18-20 minutes. Check with a toothpick – the brownies are done when the toothpick comes out mostly clean. Some moist crumbs are ok. Remove from oven and let cool completely, then cut into 25 pieces.

3. Chop the chocolate for the decoration coarsely, add to a microwave-safe bowl and melt slowly. If the melted chocolate seems too thick add some coconut oil and mix in. Dip the mini brownies into the chocolate to cover the top and sides (leave the bottom side free of chocolate) and place on a large piece of baking parchment or a wire rack. Place a mini oreo on each mini brownie and let cool/dry completely. Store in a tin box in a cool place.

4. Melt the chocolate coating – if the chocolate sauce is too thick, add a little coconut oil and stir it in. Dip the brownies into the chocolate (cover the top and sides), let them drip off a bit, then place them on either a cooling rack or a piece of baking parchment. Separate the Oreo cookies, remove the cream and then press a cookie into each of the chocolates while they are still warm and allow them to cool/dry. Store in an airtight container in a cool place.


Enjoy baking!