BROWNIE, USA

19TH CENTURY

 

Brownie is a flat, baked square or bar. Its texture is somewhat between cake and cookie: can be fudgy, cakey, or hard.

 

Brownie came from a chef at Chicago's Palmer House Hotel during the late 19th century. It all started when Bertha Palmer wanted to requested a special dessert for ladies attending the Chicago 1893 World Fair. What she wanted was a dessert that is smaller than a piece of cake, though still retaining cake-like characteristics and easily eaten from boxed lunches. Eventually the first brownie was made, specially topped with walnuts and an apricot glaze. It was an instant hit at that time and this same recipe still remained and served today at “The Palmer House Hilton” in Chicago. [1]

 

During the first half of 20th century, brownies became extremely popular in both the U.S. and Canada. Today they are commonly served with desserts like ice-cream, whipped cream, and fruits. Brownies come in a variety of forms and recipes too. One of the most popular brownies is called Blondie, which is made with brown sugar and no chocolate. [2]

 

BASIC INGREDIENTS:

chocolate, butter, and sugar, as well as cake flour and eggs

 

Optional: nuts, frosting, whipped cream, chocolate chips