Goldbrick sauce is a decadent, dark chocolate sauce that turns hard as soon as it hits the cold ice cream. Store in a jar in the fridge. Reheat in a pan of warm water or in the microwave.

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine butter, chocolate chips and evaporated milk in the top of a double boiler over simmering water. Cook and stir until melted and smooth. Remove from heat and fold in nuts. Serve warm over ice cream.

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Nutrition Facts

822 calories; protein 7.7g 15% DV; carbohydrates 58.9g 19% DV; fat 69.4g 107% DV; cholesterol 67mg 22% DV; sodium 194.7mg 8% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/21/2010
How easy is THIS?! As long as you have ice cream in the freezer you're set for a spontaneous dessert since I'm sure most home kitchens generally have these few simple ingredients on hand. I used half and half rather than evaporated milk and a teaspoon of vanilla. I did not add the nuts preferring just a smooth sauce. I served this over brownies and vanilla ice cream. Delicious. A very worthy use of a bag of chocolate chips! Read More
(15)

Most helpful critical review

Rating: 1 stars
07/29/2015
As someone who grew up eating the original and loving it's delicate milky sweet flavor this was a HUGE disappointment!! Too cloyingly sweet. It didn't harden like gold brick eith. Read More
(1)
14 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/21/2010
How easy is THIS?! As long as you have ice cream in the freezer you're set for a spontaneous dessert since I'm sure most home kitchens generally have these few simple ingredients on hand. I used half and half rather than evaporated milk and a teaspoon of vanilla. I did not add the nuts preferring just a smooth sauce. I served this over brownies and vanilla ice cream. Delicious. A very worthy use of a bag of chocolate chips! Read More
(15)
Rating: 5 stars
03/02/2007
My husband said "definitely a 5!" The ingredients are so simple but the result is rich and chocolatey and addictive. I had never thought about mixing the nuts into the sauce--DUH--great idea! I used 1/2 and 1/2 instead of evap milk and added 1 tsp vanilla. The sauce doesn't harden like a crackle topping--it firms up nicely and is delicious. This will be a repeat at our house. Thanks for sharing Susan. Read More
(6)
Rating: 4 stars
12/20/2010
This would have been 5 stars if I didn't add the nuts. They overpowered the chocolate sauce. I did only 1/2 recipe and got about 4 servings so unless you eat a lot of topping on ice-cream it is actually double the servings suggested. I melted the chocolate chips in the microwave on high for about 1 minute stirring after 30 seconds and then stirred in the rest of the ingredients. The sauce without the nuts reminded me so much of "Magic Shell." I did try it on some ice-cream and it firmed up some slightly after about 3 minutes. But I can't ever get magic shell to the crack stage because I am too impatient to! I wish this would have said pecans (optional). I may try to make again in the future without them and report back. Defintely a very rich ice-cream topping! Read More
(6)
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Rating: 5 stars
05/29/2007
WOW! This is GREAT! The only thing I changed was adding about 1 tsp. of instant espresso powder as the chocolate was melting - it just deepens the chocolate flavor and does not add a coffee flavor. Also next time I will toast the pecans before adding them to the chocolate mixture. MMMMMMM!!! Read More
(3)
Rating: 5 stars
06/09/2010
If I could give this more than five stars I would. This is DANGEROUS. Everyone loved this. I did take Becky's suggestion and added 1 tsp. of instant espresso powder and it was an excellent addition. Either way this one's a keeper. NOTE: Toasting the nuts for this recipe would really take this over the edge. I could see that toasted slivered almonds would be a good addition too. Read More
(3)
Rating: 5 stars
02/02/2008
This is a great base recipe for a nice velvety chocolate sauce. I did add a couple of things: 1 tsp. instant espresso powder 1 tsp. pure vanilla extract Excellent flavor! Really easy! Thanks!! Read More
(2)
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Rating: 5 stars
08/12/2009
We do love this sundae sauce! We had a banana split party and this was a huge hit... my husband wants to eat it out of the jar!! It does sort of harden a bit on your ice cream... it is amazing!! Read More
(2)
Rating: 1 stars
07/29/2015
As someone who grew up eating the original and loving it's delicate milky sweet flavor this was a HUGE disappointment!! Too cloyingly sweet. It didn't harden like gold brick eith. Read More
(1)
Rating: 5 stars
01/13/2011
this is yummy! I made it once with milk chocolate once with semi sweet and then a combo...all times it came out thick and creamy and decadent! I think i will try white chocolate or butterscotch chips next. Read More
(1)
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