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.
1 (9-oz.) pkg. chocolate wafer cookies (such as Nabisco Famous)
10 tablespoons (5 oz.) 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 (6 oz.) unsalted butter
1 1/2 cups granulated sugar
3 large eggs
1 cup (about 4¼ oz.) all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon table salt
1/2 cup chopped pecans
How to Make It
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.