Gold Bricks
Transform your dessert game with these irresistibly sweet and salty "Gold Bricks" – a decadent treat that combines buttery shortbread, a luscious layer of melted semisweet chocolate, and a sprinkling of sea salt for the ultimate flavor contrast. Perfectly golden and crisp, this simple recipe requires just 20 minutes of prep and a handful of pantry staples like brown sugar, butter, and flour. Ideal for holidays, gifting, or everyday indulgence, these chocolate-topped squares are easy to make and store well, making them a go-to dessert for any occasion. Whether you call them chocolate shortbread bars or your new favorite treat, the rich layers and satisfying crunch will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup brown sugar, packed
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1.5 cups semisweet chocolate chips
- 0.25 teaspoon sea salt (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C) and line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Beat in the vanilla extract until incorporated.
Gradually add in the flour, mixing until the dough comes together and no dry streaks remain.
Press the shortbread dough evenly into the prepared baking pan, smoothing the surface with the back of a spoon or by pressing gently with your hands.
Bake for 25-30 minutes, or until the shortbread base is lightly golden around the edges. Remove from the oven and let it cool slightly for 5-10 minutes.
Meanwhile, melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval until smooth and fully melted.
Pour the melted chocolate over the warm shortbread base and spread it into an even layer using an offset spatula.
If desired, sprinkle a light dusting of sea salt over the chocolate layer for a touch of contrast and flavor.
Let the chocolate-topped shortbread cool completely at room temperature, or place it in the fridge for quicker setting.
Once the chocolate has fully set, use the parchment paper overhang to lift the bar out of the pan, and slice it into 16 squares or 'bricks.'
Store Gold Bricks in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 16.8 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 66 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
