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.

Georgia Pecan Double-Decker Brownies
Photo: Jennifer Causey, Prop Stylist: Lindsey Lower, Food Stylist: Torie Cox
Active Time:
20 mins
Total Time:
1 hrs 50 mins
24 serves



  • 1 (9-oz.) pkg. chocolate wafer cookies (such as Nabisco Famous)

  • 10 tablespoons unsalted butter, melted

  • 1/3 cup granulated sugar


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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