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Chocolate Scotch Shortbread


  • 2 (1 ounce) squares semisweet chocolate
  • 3/4 cup butter (at room temperature)
  • 1/2 cup firmly packed light brown sugar
  • 1 1/2 cups all-purpose flour

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  1. Melt chocolate in the top of a double boiler over hot water or in microwave oven; set aside.
  2. In a large mixing bowl at medium speed of electric mixer, beat butter until fluffy.
  3. Add brown sugar; beat until very light and fluffy. Reduce mixer speed to low, then blend in melted chocolate, then flour.
  4. Spread dough evenly in an ungreased 8-inch square baking pan. Prick surface with fork tines.
  5. Bake at 350 degrees F for 20 to 25 minutes, or until wooden pick inserted in center comes out clean.
  6. Let cool in pan on rack for 10 to 15 minutes, then cut into squares.