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Brownies | January 28, 2010

Williams Sonoma Triple Chocolate Brownies

Williams Sonoma Triple Chocolate Brownies
Are you thinking, really ANOTHER brownie recipe? I thought I’d share this one with you because it’s such a great recipe for mailing to a loved one (service men and women, missionaries, students, etc). If you have ever tried to mail cookies (especially out of the country), no matter what you do, they never seem to make it all in one piece. Or if they do, they are just not quite as good as when they’re first made. I sent these to my daughter  Brookie when she was in China, and she could not believe how fresh they were upon arrival 10 days after they were sent from the US of A. Here’s the skinny…
Williams Sonoma Triple Chocolate Brownies
These are super chocolaty, dense brownies. Follow the recipe and do not over bake. This is the first key to keeping the treat fresh tasting. Make sure to line the pan with foil and grease the foil before spooning batter into the pan. When the brownies are out of the oven, let cool, and remove from pan (by lifting foil out of pan) in one piece, cut brownies, and wrap the whole slab in foil and then slide into a gallon sized Ziploc bag.
Williams Sonoma Triple Chocolate Brownies
Squeeze out all of the excess air. Place in freezer, and freeze overnight. When ready to mail, place in package with other items, on bottom of package if possible, with other items stacked on top, so brownies remain flat and in one slab in box. Mail the same day.
What better Valentines gift than a box from home filled with home made brownies?? Seriously, it doesn’t get much better than this.
Williams Sonoma Triple Chocolate Brownies

Williams Sonoma Triple Chocolate Brownies

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 squares
Author adapted from Williams Sonoma


  • 8 Tbs. 1 stick unsalted butter, cut into 4 pieces
  • 4 oz. unsweetened chocolate finely chopped
  • 1 1/4 cup sugar
  • Pinch of salt
  • 3 eggs beaten at room temperature
  • 1 tsp. vanilla extract
  • 3/4 cup cake flour
  • 3/4 cup milk chocolate chips*
  • 3/4 cup white chocolate chips*
  • 2/3 cup nuts optional


  1. Preheat an oven to 325°F. Line an 8 inch square pan with foil, grease foil.
  2. In a saucepan over low heat, combine the butter and unsweetened chocolate. Heat, stirring often, until melted.
  3. Remove from heat and stir in sugar and salt. Add the eggs and vanilla and stir.
  4. Sprinkle the flour over the mixture and stir until just blended. Do not over mix.
  5. Stir in the chocolate chips
  6. Pour the batter into the prepared dish and spread evenly.
  7. Bake until a toothpick inserted into the center of the brownies comes out with a few crumbs attached, about 25-35 minutes. Do not over bake. Transfer the pan to a wire rack and let cool completely. Cut into squares.

Recipe Notes

-You may use any combination of chocolate chips, milk, white or dark chocolate. A total of 1 1/2 cups total.

– I have also used 3/4 cups chocolate chips and an additional 2 tablespoons of flour.

14 thoughts on “Williams Sonoma Triple Chocolate Brownies

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  1. You could NEVER post too many brownie recipes in my book…also you could just line them up on your banner so I would get a triple knock me down affect when I come over. I swear, and I know I have said this before, but that banner is stunning and gets me every time! The brownies are not bad either…is it wrong to want them for breakfast?

  2. Testimonial from lucky brownie recipient 😉
    These tasted DELICIOUS and moist … even after being in a box for 10 days!!

  3. I just found your blog last week. LOVE IT!
    I also Iive in Bountiful! Your recipes look divine!
    Going to have to try these brownies for my hubby's birthday this weekend!

  4. Chef E.- Brownies for breakfast – come on over.
    Heather- welcome!
    Anon- I have not doubled this recipe. If I did, I would bake it in two pans, to insure the middle was done, without over-baking the edges. email me at Abountifulkitchen dot com if I can answer any other questions!

  5. These are super rich and delicious! I made them for a missionary homecoming and they were GONE! Word got around fast. The host said I could come to her parties anytime! So, thanks!

  6. Do you think these will ship better the. Your Harmons recipe ones? I really like those. I never have baking chocolate squares ???? Or could I sub cocoa?

  7. Is there anything I can sub for the unsweetened chocolate? Dark chocolate? I really want to make it today, but forgot to buy unsweetened chocolate. Or unsweetened cocoa powder?

    1. The standard substitute for solid unsweetened chocolate is 3 tablespoons unsweetened cocoa powder and 1 tablespoon shortening or butter. Hope this helps!