Food and Recipes Recipes Georgia Pecan Double-Decker Brownies Cue the tall, cold glass of milk—these rich brownies are not only speckled with chopped pecans, but sit on a perfectly crumbly layer of chocolate wafer crust. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on June 17, 2020 Print Share Share Tweet Pin Email Photo: Jennifer Causey, Prop Stylist: Lindsey Lower, Food Stylist: Torie Cox Active Time: 20 mins Total Time: 1 hrs 50 mins Yield: 24 serves Ingredients Crust 1 (9-oz.) pkg. chocolate wafer cookies (such as Nabisco Famous) 10 tablespoons unsalted butter, melted 1/3 cup granulated sugar Batter 1/2 cup bittersweet chocolate chips 1/4 cup semisweet chocolate chips 2 tablespoons milk chocolate chips 3/4 cup unsalted butter 1 1/2 cups granulated sugar 3 large eggs 1 cup all-purpose flour 1 teaspoon vanilla extract 1/8 teaspoon table salt 1/2 cup chopped pecans Directions Preheat oven to 350°F. Lightly grease a 13- x 9-inch pan. Line bottom and sides with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease parchment paper. Prepare the crust: Pulse chocolate wafers in a food processor until finely ground. Stir in melted butter and sugar. Press evenly into bottom of prepared pan. Prepare the batter: Combine chocolate chips and butter in a medium saucepan. Cook over medium, stirring often, until melted, about 4 minutes. Remove from heat; cool 1 minute. Whisk in sugar. Add eggs, 1 at a time, whisking until well blended after each addition. Whisk in flour, vanilla, and salt. Fold in pecans. Pour into prepared pan; smooth top. Bake in preheated oven until a wooden pick inserted in the center comes out with moist crumbs, about 30 minutes. Cool completely in pan on a wire rack, about 1 hour. Lift brownies from pan, using parchment paper sides as handles. Cut into 24 squares. Print