If I Fall

Chocolate Chip Fudge Brownies

I try to avoid the sweets, I really do, but last week my company sponsored a bake contest as part of a BBQ and I couldn’t say no.  I debated a few different recipes, such as my peach cookies, before deciding to go all out with some hard-core chocolate brownies.  These brownies are not diet friendly, but they are incredibly delicious and sometimes one has to indulge in the tastier things in the life.  These brownies are inspired by the ones in the original Betty Crocker cookbook, and then adjusted for what supplies I had on hand in college when I first made these tasty treats.  So many of the recipes I enjoy as a married 20-something are based on dinners-gone-wrong from college, and a few of the desserts also fall in that category.  I perfected the “art” of refrigerator pizza/pasta and also learned the importance of having certain basics in the house at all time – such as those required for making chocolate chip cookies and/or chocolate chip brownies.  These brownies don’t require baking chocolate, cocoa powder, or anything else that wouldn’t be readily found in a dorm room which makes them the perfect recipe to have on hand for a last minute get together.

If I Fall

Serves: 16 brownies


1 bag of semi-sweet chocolate chips (dark chocolate also works but avoid milk chocolate)

10 tbsp butter

1/2 tbsp sour cream

1 2/3 cup white sugar

3 eggs

2 tsp vanilla

1 cup flour


  1. Measure out 1 cup of the chocolate chips and pour in to a small saucepan. Add the butter and sourcream and melt over medium heat, stirring occasionally to prevent burning or filming. Once fully melted set aside.
  2. Preheat oven to 375 and lightly grease an 8x8 baking dish.
  3. Cream together the eggs and sugar for around 3 minutes on medium-high speed before adding the vanilla and mixing for another two minutes. Turn speed to low and slowly add in the melted chocolate mixture followed by the flour. Mix until just blended.
  4. Pour the mixture in to the pregreased baking dish, even out then place in over for 30 minutes.
  5. Measure out 1/2 cup of chocolate chips. Remove the half-cooked brownies from the oven and gently top with the chocolate chips. Place back in oven and bake for a final 30-40 minutes, or until sides have pulled away from pan and a toothpick comes out cleanly.
  6. Allow to sit for 10 minutes on a cooling rack before cutting and serving - Enjoy!!


inspired by the Betty Crocker Chocolate Brownie recipe


Unfortunatly the picture that goes along with this post has gone missing – however after being hounded for the last week for the recipe by coworkers I’m going to go ahead and post it.  Once I find the picture I’ll make sure to add it, that or I’ll just have to make another batch of them!

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