Recipe By Susan Hissam
Published Mar 21st
Prep 5m Cook 10m Additional - Ready In 15m
Servings 4 servings Calories 822

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.

Recipe Ingredients

  • ½ cup butter
  • 2 cups chocolate chips
  • ⅓ cup evaporated milk
  • 1 cup chopped pecans

Cooking Directions

  1. 1 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.

Nutrition Facts

  • Calories 822
  • Carbohydrate 58.9 g
  • Cholesterol 67 mg
  • Fat 69.4 g
  • Fiber 7.6 g
  • Protein 7.7 g
  • Saturated Fat 32.1 g
  • Sodium 194.7 mg
  • Sugar 49 g

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  1. 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.
  2. 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.
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. 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!!
  7. 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!!
  8. 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!!!
  9. 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 - Read more ...