CNS News–Brownies are a favorite here in the United States. Nationwide, we eat an estimated 1.5 billion brownies each year. But did you know that brownies were one of the many iconic inventions dreamed up in Chicago? Chicago is known as the birthplace of many things, including skyscrapers, the Ferris wheel, and brownies.
Bertha Palmer invented brownies for the Chicago World’s Fair in 1893
The 1893 Chicago World’s Fair was the venue for Bertha Palmer’s brownie invention. The 1893 Chicago World’s Fair needed a delectable dessert, and Bertha Palmer, the wife of hotel owner Potter Palmer, was in search of just the thing. Married to hotel magnate Potter Palmer was Bertha, who was active in politics, philanthropy, and social circles.
While serving as chair of the World Fair’s Board of Lady Managers, she gave the task of developing a portable, sugary dessert to Joseph Sehl, the pastry chef. And so, the brownie came into being. But the word “brownie” didn’t exist until the 1898 edition of the Sears Roebuck catalog published in Chicago. The brownie became an instant classic and a beloved American dessert.
The Very First Brownie Recipe
At the Palmer House Hilton, you can still enjoy Bertha’s original brownie recipe. There is an easy recipe available if you prefer to prepare it on your own. On the Palmer House website, you can locate Bertha’s initial recipe. Or you can see it down below.
The Palmer House Brownie Recipe
Ingredients:
- 5.25 ounces of 60% dark couverture chocolate (Note: couverture chocolate is a high-quality chocolate rich in cocoa butter. It is sold from chocolate distributors or Amazon.)
- 2-1/2 sticks of butter
- 1-3/4 cups granulated sugar
- 5 eggs
- 3/4 cup all-purpose flour
- ⅛ tsp baking powder
- 8 oz chopped walnuts
Glaze Ingredients:
- 1 cup water
- 1 cup apricot preserves
- 1 teaspoon unflavored gelatin
Here Are the Directions:
- Set oven temperature to 350 degrees. Melt the butter and chocolate. A microwave or a double boiler will do the trick.
- To melt and smooth, heat in a microwave-safe bowl for 30 seconds at intervals while stirring each time.
- In a sizable basin, combine the flour, sugar, and baking soda.
- After approximately five minutes of stirring, combine the flour mixture with the melted chocolate.
- Gradually add the eggs while mixing.
- After greasing a 9″ x 12″ baking dish, transfer the mixture inside.
- Top with some chopped walnuts. Apply light pressure using a spatula or your palm.
- Preheat oven to 350 degrees. After a quarter of an inch of rising time and the beginning of crisping and pulling away from the sides, you can tell that your brownies are done. (Brownies should remain gooey in the center when you insert a toothpick or they will be dry.)
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How to Apply Glaze:
- The ingredients for the gelatin mixture are water, apricot preserves, and a medium saucepan.
- Cook, stirring constantly, until it comes to a boil, about two minutes.
- Glaze warm brownies with a hot brush.