Our viral milk choc chunk + brown butter shortbread recipe gets a triple chocolate upgrade

Name: Our viral milk choc chunk + brown butter shortbread recipe gets a triple chocolate upgrade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 serving(s)
Ingredients: 175 g unsalted butter, chopped, plus extra softened to grease; 100 g caster sugar; 250 g plain flour; 2 tbsp. cocoa powder; 75 g large milk chocolate buttons, roughly chopped; 50 g large white chocolate buttons, roughly chopped

A chocolatey twist on one of our most popular recipes

By Alice ShieldsPublished: 13 January 2026

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Good Housekeeping

Brown butter adds a lovely nutty flavour to this easy ‘mix and bake’ chocolate chunk shortbread recipe. We’ve used roughly chopped chocolate buttons, but you could use chocolate chips instead, if you prefer. Don’t be tempted to use a chopped chocolate bar as the chunks will be too thick and could burn in the oven.

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Yields:

9 serving(s)

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Ingredients

175 g unsalted butter, chopped, plus extra softened to grease
100 g caster sugar
250 g plain flour
2 Tbsp. cocoa powder
75 g large milk chocolate buttons, roughly chopped
50 g large white chocolate buttons, roughly chopped

Directions

1. Step 1Melt the butter in a small frying pan over low heat. Once melted, increase heat to medium-high and cook, swirling the pan occasionally, until the butter is golden brown and smells nutty. Pour into a large heatproof bowl and leave to cool completely.
2. Step 2Lightly grease and line a 20cm square tin with baking parchment. Tip the sugar into the butter bowl and mix using a spatula. Stir in the flour and cocoa powder until combined, followed by the chocolate. Tip into the prepared tin and press firmly to level with the back of a spoon. Score deeply with a sharp knife into 9 squares. Chill for 30min, to firm up.
3. Step 3Preheat oven to 170°C (150°C fan) mark 3. Bake for 30-35min, until the edges feel firm. Remove from the oven and cut into squares along the scored lines. Leave to cool completely in the tin.

GH TIPs

Store in an airtight container at room temperature for up to 5 days.

If you like this recipe, you’ll love our 4-ingredient brown butter chocolate chunk shortbread.

Alice Shields

Former Senior Cookery Writer

Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.

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